Spicy Sausage and Butternut Squash Pizza
Chef Philli starts this new BBQ summer sessions with a classic pizza but not so well known for being cooked on a BBQ. Using a Weber Master-touch Charcoal Barbeque and a pizza stone and you have a delicious pizza. Complete with top-tips for quick and easy preparation, Chef Philli talks us through this fantastic dish – to enjoy at your next garden cook out. The full recipe and video are below now for you to cook along with!
BBQ Summer Sessions
After a successful series of Cooking with Chef Philli, Master Chef Professionals 2020 finalist, Chef Philli Armitage-Mattin, has joined The Sausage Man once again. This time teaming up with Weber Grills to create some extraodinary BBQ recipes, showing you can cook just about anything on a BBQ!
Chef Philli joined us on location at the beautiful Bradbourne House in Kent, to get grilling on both gas and charcoal BBQs – provided by the awesome Weber Grills.
In this first episode of Chef Philli’s BBQ Summer Sessions, she shows us just how easy it is to cook a pizza on a BBQ. Saying goodbye to pepperoni as we have upgraded to Paprika Debrecener, pepperoni will soon become a thing of the past with these Hungarian treats around. Chef Philli has even given us all of the hints and tips on creating the perfect pizza dough, Neapolitan style. BBQ and Pizza – let’s get grilling.
First in the Series
In this series Chef Philli gets to grips with some of The Sausage Man’s newest foods and drinks, as well as some of our bestselling favourites. You’ll find some awesome new ideas for adding some extra chef’s flair to your next garden cook out, bursting with flavour and brimming with style! Make sure you subscribe now to keep up to date – you don’t want to miss out on these.
Spicy Sausage and Butternut Squash Pizza
- 2 Sausages Paprika Debrecener
- 50 g Buffalo Mozzarella
- 1 Butternut Squash
- 1 Red Onion
- 25 g Basil
- 25 g Fresh Chillies
- 580 g Bread Flour
- 40 g Whole Wheat Flour
- 380 g Water room temperature
- 14 g Salt fine
- 1 g Yeast dried
- 200 g Tomato Passata
- 50 g Dried Oregano
- 1 Clove Garlic
- Salt a Pinch
Making the Dough
- Mix the water and yeast and allow to stand for 10 minutes.
- Mix all the dry ingredients into a shaggy mass in a large bowl, then start adding in the water, yeast mixture. You can do this by hand or use a wooden spoon. Once mixed cover the bowl with cling film, a plastic carrier bag, or a damp cloth (if the cloth is not damp the dough may dry out). Leave the dough to rest for around 1 hour (the technical term for this process is the Autolyse).
- Turn the dough out onto the counter and knead for around 5 minutes. Place the dough back into the bowl and cover. Leave the dough to prove (in one big lump, don’t worry about the shape) for around 20 hours / overnight
- Divide the dough into 4 equal parts (250g each) using some kitchen scales and a knife (or dough scraper). Do this about 4 hours up to overnight before you intend to cook the pizza (after about a 20 hour prove). Place each dough ball into a small bowl and cover. Alternatively, use a large Tupperware container with a lid, or two smaller ones. Leave the dough balls to prove again for about 4-6 hours.
Prep the Pizza
- Fire up the BBQ and get the heat to around 200° (this can also be cooked oven at the same temperature).
- Prepare your toppings, chop off the ends off the butternut and cut in half, slice the skin off so the butternut is in a dice shape then cut into small 15mm chunks. Season with olive oil and salt. Place directly into the middle of the grill on a BBQ grilling basket.
- Peel and thinly slice your onion. Season with olive oil and salt, add these to the BBQ on the same grilling basket as the butternut. Leave on the BBQ for 5 minutes until they have a nicely charred colour.
- Once the toppings have been removed from the BBQ. Remove the grill and replace it with a pizza stone. This is so the pizza stone can heat up ready for when the pizza is ready to be put onto the BBQ.
- Grab your Paprika Debrecener and thinly slice them into perfect pizza topping sizes.
- Create your pizza sauce. Blend together the passata, oregano and salt. Add in a crushed garlic and mix.
- Take out one of your premade pizza doughs and stretch into a pizza shape. We stretched it the Neapolitan way. Put one hand on the dough, take the other hand and stretch the dough over that hand and then ping the dough back until you have a large circle
- Add your sauce to the dough leaving an inch around the outside to form your crust. Add the onions, butternut squash, Paprika Debrecener and top it off with buffalo mozzarella.
- Add flour to a pizza paddle, if you do not have one you can use a chopping board. Add the pizza to this and the transfer to the pizza stone on the BBQ. Close the lid and leave to cook for about 10 minutes.
- The pizza should look nice and crispy, remove from the BBQ using the pizza paddle. Add a drizzle of olive oil, some fresh chillies and basil leaves. Serve and enjoy!