Every summer has a special dish that defines that particular summer, we try something new and if we really like it we always end up making it several times. It has to be easy, something for the carefree days at the cottage, and it soon becomes a signature for that summer, a special memory to cherish and relish. Last year when I was pregnant, I was craving potatoes in all forms, so we ended up making fresh potato salad in vinaigrette with sugar snaps, herbs and a salsa verde almost twice a week. I also had a craving for strawberries and cream, but that hardly counts as a dish… This summer we got a bbq smoker from my mum and my dream of making gluten-free pizza over the fire came true.
Here’s a quick guide in pictures on how to bake that perfect pizza in a bbq smoker! This was actually the first time we had bacon on the pizza, I prefer the veggie version but hubby’s cravings came first this time! And I have to admit it worked well with the flavours from the juniper branch I threw in the smoker.
How to make the pizza dough: mix 1.5 dl of water with 25 grams of dry yeast, add a pinch of salt, 2 table spoons olive oil and 4.5 dl of gluten-free all-purpose flour mix.
Next week I’ll tell you what I put on my pizza!