(ZA & AW) Feeling chilly? Spicy peri-peri boerwors pizza

Ir's chilly evening in Stotfold UK but November temperatures never stop us from cooking outside and making some epic grub!

We ramped the egg up to over 500degF for this cook. The rib rack means the ceramic stone placed on top, indirect on the grill, is at the perfect height in the dome to cook epic pizza. We shaped our pizzas on the baking sheets that are cut to the size of the pizza stone, spread tomato sauce and grated mozzarella evenly over the dough and then put on our toppings.

Peri-peri boerwors is a delicious, speciality beef sausage from our local butcher (who have links with South Africa) and it is perfect as a spicy beef topping. I simply took the boerwors out of it's skin, broke up the mince and fried until it was caramelised and crispy. This was sprinkled over the prepared base, along with roasted red onion pieces and a roasted, chopped green chilli and sliced, fresh cherry tomatoes.

 A light sprinkling of  little more mozzarella, and pizzas were ready to go in. We were VERY careful to slowly "burp" the egg as the temperature of the dome was a blistering 550degF. Flames were licking through the open daisy wheel on top and through the vent at the bottom! The pizza went in for 12 minutes and came out golden and bubbling with a crisp base and caramelised topping. We enjoyed them with citrus olives and a fresh mozzarella, tomato and basil salad drizzled with balsamic vinegar and olive oil. A touch of the Mediterranean in sleepy Bedfordshire!