Barbecue-fried pizza with spinach, gorgonzola and olives

1.To make the dough, combine the yeast, sugar, salt and olive oil in a large bowl. Add the warm water and set aside for 10 minutes until frothy.

2.Transfer mixture to a food processor fitted with a dough hook. Gradually add flour and mix on low setting until the dough comes together. Tip out onto a lightly floured bench and knead for 5 minutes. (If you don’t have a food processor, place flour on a work bench or in a large bowl, make a well in the centre and add the wet mixture. Gradually combine to make a large ball of dough, then knead for 5 minutes.)

3.Transfer dough to a large oiled bowl, cover with a slightly dampened tea towel and leave in a warm, dry place for 1 hour until doubled in size. While the dough is rising, preheat the barbecue for 30 minutes, then set to low.

4.After 1 hour, remove dough from the bowl onto a lightly floured bench, punch it down and knead again for 1 minute.

5.Roll dough out from front to back and left to right until about 5mm thick. Using an entrée-size plate, cut out 4 even rounds.

6.Drizzle a little oil on the barbecue hotplate. Cook bases for 3-4 minutes, or until golden on each side. Set aside.

7.For the topping, heat the garlic and extra virgin olive oil in a frying pan on the barbecue hotplate until hot. Add the spinach, cook until soft, then remove from heat, place in a bowl, season and fold in the olives.

8.Put cooked pizza bases on a chopping board, top with sliced tomato and mozzarella. Add cooked spinach and olive mixture, then scatter with gorgonzola. Briefly return to the hotplate to warm through, close the barbecue lid for 20 seconds to warm the top, then serve.