I cannot believe how fast 2014 has flown. This Christmas marks the first year anniversary of my new BBQ (no longer new) the much loved and well used, award winning, triple grill Zeigler and Brown or 'Ziggy' as we call it. I did my research, you know I did! Apparently I am in good company. Pete Evans is their brand ambassador.
We have completely re-done our backyard in the last 12 months and our old built in BBQ was kind of in the way of the gorgeous new plans, so it had to go. I wanted the freedom of a movable feast as I do have a big family and an even bigger extended family, so a movable BBQ that could still stand the volume of food that I require, was what I began looking for. I started hearing anecdotal evidence that the Zeigler and Brown was the way to go.
My husband is a keen researcher as well...and so it began, the Saturday trips to what is Australia's leading retailer of BBQ's, Barbeques Galore to check it all out! (WOW, that is another blog post. Have you been to a store lately? Incredible.) I actually visited my local store so often, we were on a first name basis, with a very quick no nonsense guy from Ireland. He was hilarious, if not a little bit cheeky, but he knew his products. ANYHOO, we decided on the Ziggy pretty quickly but then thought we would just chill until we had organised a few more details in the back yard.
Fast forward to Christmas 2013 morning and my kids were all doing the usual thing, this time with spouses! Lots of fun. Long story made slightly less long, they had been listening to me rabbit on about the Ziggy and actually bought us one! I was SO excited. (Tragic, most women are excited by a Tiffany box, me? A whopping great Zeigler and Brown box pushes my buttons!)
Needless to say, we have not looked back. Complete BBQ weekends are not uncommon. The pizza stone does amazing 'wood fired' style pizza in literally minutes, our pizza nights are legendary. My vego BBQ favourite, plain ole mushrooms are just great without any added bits and bobs, they just grill so perfectly. Charred corn, all your usual proteins of course, seafood is amazing, I even did a roasted lamb leg which was incredible. But I digress, back to this pizza recipe. For best results you will need a Ziggy (any size) and the accessory pizza stone. (And a Thermomix may help a little as well!) Enjoy.
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- 2-3 mangos, peeled and deseeded
- 50 g coconut palm sugar
- 2 limes, juice only
Pizza Base (it’s all about the base!)
- 20 g fresh yeast or 1 tsp dried
- 150 g buttermilk
- 20 g Coconut - Sugar coconut palm sugar BUY
- 230 g Laucke Bakers Flour bakers flour BUY
- 70 g shredded coconut
- Pinch pink salt flakes
- 70 g golden caster sugar
- 1 lemon, zest and juice
- 250 g cream cheese
- 1 tsp vanilla bean paste
- 1 mango, peeled and sliced
- A few strawberries, sliced
- Creme Fraiche to serve Homemade Creme Fraiche or Sour Cream
To make Mango Coulis place all ingredients into Thermomix bowl and cook 5 min/90℃/speed 3.
Blend 1 min/speed 8. Remove from bowl and place into a jar in the fridge until use.
Make the pizza base; Place yeast, buttermilk, and coconut palm sugar into Thermomix bowl and warm 2 min/37℃/speed 2.
Add flour, coconut and salt and mix 6 sec/speed 6.
Knead 2 min/Interval.
Wrap in floured Silpat mat and allow to double in size before proceeding with the recipe.
Cheesecake Topping; Place sugar and finely grated lemon zest into Thermomix bowl and mill 10 sec/speed 10.
Add juice, (no more than 40g), cream cheese and vanilla and blend 1 min/speed 6. Refrigerate.
OK! Now to the cooking part. Get that Ziggy HOT...with the pizza stone in place and ready to go. Make sure the temperature is at least 250℃ and that the pizza stone is very hot. (At least 20 minutes preheat time.)
Roll your pizza base into a large flat circle and allow to rise again, on a piece of baking paper or a pizza peel (go look that one up!) for easy manoevring!
Place the pizza base onto the stone and cook for around 10 minutes until it has started to puff up a little. Remove the base and spread the cheesecake mixture onto the base. Return the pizza to the Ziggy and cook for a further 10 minutes or just until the edges are colouring up and you can see that the topping is set.
Remove pizza and top with the sliced mango, strawberries and Creme Fraiche and serve immediately. This would also be excellent with a big scoop of vanilla ice cream on top.
There you have it, Dessert Pizza, on a Zeigler and Brown BBQ. Enjoy!