- 375ml (1 1/2 cups) warm water
- Pinch of caster sugar
- 2 teaspoons (7g/1 sachet) dried yeast
- 600g (4 cups) plain flour, plus extra for dusting
- 1 teaspoon salt
- 60ml (1/4 cup) olive oil, plus extra for brushing
Mix all the following together:
- 60g pizza pepperoni slices, quartered
- 80g grated mozzarella
- 50g tomato and herb pizza sauce
- 25g Lane's BBQ Pitmaster's Elite Pineapple Chipotle Sauce
- 25g Lane's BBQ 'Kinda Sweet' Sauce
- 15g fresh basil leaves, roughly chopped, plus small leaves to serve
- 1 tsp Lane's BBQ Magic Dust Rub
- Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.
- Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
- Divide your dough into portions and rest on your floured surface whilst you prepare your fillings. Preheat you BBQ to 190℃
- Roll your portion of dough into a circle and place a tablespoon of filling in the centre. Bring the dough up and over the filling and pinch to seal very well.
- Cut 8 x 1-metre pieces of kitchen string. Create a pumpkin effect by tying string around each ball like you would a parcel, twisting where it meets at the top and bottom. The string ensures the dough holds its shape as it cooks. Loop around 4 times to make 8 segments. As you go, pull just tight enough so the dough bulges out a little between the string, like the segments of a pumpkin, but not too tightly – it should only just leave an indent.
- Take the ends and loop them over the parcel to form a cross on top; twist again when they meet underneath. Continue to make 8 segments. Tie securely; trim. (Don't tie the parcel too tightly or it will encourage the filling to burst out when baking as the dough expands. Don't add extra filling either, as the pumpkins may burst).
- Mix 1 egg yolk and 1 tsp paprika in a bowl, then brush all over the pumpkins to give a glazed finish and orange colour. You could use ½ tsp ground turmeric for a yellow colour or ¼ tsp Lane's sweet heat for more heat.
- Put on the tray, seal-side down, then bake for 30 mins, or until browned. Don't worry if some of the filling breaks through. Run a knife under the ‘pumpkins’ to free them from the tray. Allow to cool for 5 mins before snipping the string off.
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