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Pear, Artichoke and Blue Cheese Grilled Pizza With Rosé and Cranberry Dressing

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Making pizza on the barbecue is really easy as I discovered when I made one for the first  time. I make lots of pizzas – home made is always nicest – but I was delighted with how quick and easy grilling the dough on the barbecue is!

This recipe was inspired by Bobby Flay’s recipe from his Barbecue Addiction television program:

You make a normal pizza yeast dough – then grill it for a minute each side on the bars of a very hot barbecue. Then dress the grilled pizza with your toppings of choice, place on a baking tray and heat on the barbecue on medium heat, with the hood down to simulate an oven.

Fresh, hot, grilled pizza made right in front of your friends! You could even do “make your toppings” with everyone customizing their own pizza!


2 ¼ tsp dry yeast
1 cup warm water (40.5 – 46 degrees C)
2 to 2 ½ cups Tipo 00 flour, plus more for dusting
1 tsp sea salt
Extra-virgin olive oil


1 cup grated cheddar cheese
2 spring onions finely chopped
1 pear, sliced
2 -3 artichoke hearts, sliced
A handful of crumbled blue cheese (to taste)
Rosemary sprigs

Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in most of the flour and the salt, stirring until smooth. Continue adding the flour, 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.

Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Knead the dough until it is smooth, elastic and soft, but a little sticky, about 10 minutes. Shape the dough into a ball and transfer to bowl lightly oiled with extra virgin olive oil, turn to coat. Cover with cling wrap and let rise in a warm place until it doubles in volume, about 2-3 hours. Press it with your finger to see if it’s done; an indent should remain.

Remove the dough from the bowl, divide in half and shape each half into a ball. This quantity makes 2 small pizzas. Or leave as 1 ball for 1 large pizza.

Brush with more oil and set aside for 30 minutes.

Heat your barbecue to very high.

Stretch and shape the ball/s of dough into a rectangle or round – or any rustic shape! Brush the top/s with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly on the bars, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer.

Place the pizza/s on a baking tray and apply your toppings:

Scatter over cheddar cheese, spring onions, sliced pear, sliced artichoke hearts and crumbled blue cheese.

Return to the barbecue, turn down the heat  to medium, close the cover and cook until the cheese has melted and the pears are heated through, about 5 minutes.

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Remove from the barbecue and drizzle with the rosé and cranberry dressing and garnish with rosemary sprigs. Cut and serve immediately.

Rosé and Cranberry Dressing
Combine ¼ glass of rosé with a splash of caramelized balsamic, 2 tbs extra virgin olive oil, 2 tsp of cranberry sauce and sea salt and black pepper to taste. You can vary these proportions to achieve the desired taste.

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Frankie’s Pizza By the Slice


A little piece of the 70s in mid town Sydney…

50 Hunter Street Sydney, and a couple of security guys minding the poster plastered double doors under a dodgy neon sign reminiscent of the Cross.

Frankie’s Pizza looks like it has been there forever, dim, a little down at heel, and redolent with the charm of an Italian pizza joint plus American bar. That’s in the main space – but through the side doors and you enter a low ceilinged room which as a band venue is pure Aussie pub style. However Frankie’s is a recent addition to the burgeoning Sydney bar scene.

For me the most eye catching element of the decor is the collection of band posters mostly from the UK of the 60s, 70s and 80s. Some well known and more obscure artists.

Pizza is it for the food, plus wine, plus LOTS AND LOTS of different beers. The pizza was good – we had the Vegetarian and the Cappricciosa – both on thin bases with tasty, not too heavy fillings. The wine list was small but quite OK.


But we had come here on a Monday night for the music – the house band that plays every Monday with a different lead singer. Yeah – a rocky, groovy, solid and basic lineup of guitar, bass and drums, straight out of the 70s although none of the lineup looked like they were even born in the 70s… like the gen X, gen Y audience, listening to music from Steppenwolf to Hendrix more suited to the ears of their parents, who were conspicuous by their absence. Quirky and her companions were by far the oldest in the room…


The idea is a good one, bringing back the best of late 20th century popular culture in food and music, and a fun night out.

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