- Fresh spinach 62.50 Gramm
- Pizza dough, rolled out round 0.25 kg
- Tomato sauce 100 g
- Smoked salmon 60 g
- Asparagus tips 50 g
- Black olives 15 g
- Mozzarella 200 g
Briefly blanch the spinach in boiling water, leave to cool and squeeze out the water. Roll out the pizza dough, sprinkle the dough lightly with flour and place it on baking paper on the perforated plate. Then cover with the tomato sauce and put on the other ingredients to your liking.
Put the perforated plate on the pre-heated barbecue and bake on the highest level for about 10 minutes. Pull the baking paper out from under the pizza after about 3 minutes.
The pizza can also be prepared on the pizza stone, but please note that the pizza stone must be preheated for 10 minutes.
The baking time also varies by about 2 minutes depending on the amount of pizza dough.
EASY FLIP - Indirect heat
5 minutes at a medium setting with the lid closed