In the kitchen:
Begin with the dough. Mix the dry yeast with the salt and water. Let the yeast dissolve. Mix the two types of flour in a food processor and add the water mixture. Knead for 10-15 minutes – until it forms a smooth dough. Form it into a ball on a floured surface and leave it covered in a bowl to rise for about 1 hour.
Peel the potatoes and cut them into ½ x ½ cm cubes. Blanch them briefly in boiling salted water until they are almost done. Drain. Peel the onion and slice thinly. Add a bit of salt to it. Wash the chives and cut very finely – place them in the fridge.
Grate the cheese and slice the ham. When the dough has risen, divide it in 8 pieces. Form them into small oval-shaped pizzas and place them on the baking tray dusted with flour. Brush the pizzas with sour cream, leaving about a 1 cm margin around the edge. Top with sliced ham, potato cubes, onion and cheese.
At the barbeque:
Prepare the barbecue for indirect heat – approx. 250 °C.
Put the pizza stone on and let it preheat for 15-20 minutes. Place the baking tray and pizza on it and close the lid. Let it bake for 6-8 minutes. Regularly check that the crust is not burning. If so – move it a bit. Remove it from the grill when the dough is golden brown, the topping has browned and the cheese is melted. Serve it with a generous amount of chives and a bit of salt and pepper.
Recipe reprinted with permission of Weber
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