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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from News talks'd be.

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Speaker 2: Now it is time to talk food in our cook

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Speaker 2: Niki Wix is with us this morning. Nikki barbecue pizza.

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Speaker 2: I gotta be honest, I've felt a little bit nervous

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Speaker 2: about this one, only because barbecues don't usually get that hot,

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Speaker 2: do they?

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Speaker 3: They do? So good morning Jack. Yes, they absolutely do

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Speaker 3: get that hot. I mean, these days people have those

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Speaker 3: hooded barbecues and they're just like an outdoor kitchen, to

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Speaker 3: be honest, and I have I have just got a

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Speaker 3: new one, and I've always cooked on an old one

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Speaker 3: that didn't have a hood. But now my whole world

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Speaker 3: has opened up to me and now it's like this

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Speaker 3: red hot pizza oven when I need it to be,

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Speaker 3: which is amazing.

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Speaker 2: That being said, though, the moment you lift the hood,

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Speaker 2: you lose all of the heat instantly, right, So if

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Speaker 2: you're running in and then you lift it and it's like, oh, okay,

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Speaker 2: it's going to take a couple of minutes. Yeah yeah, yeah,

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Speaker 2: exactly exactly.

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Speaker 3: But you know, pizza, according to Italian tradition, should only

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Speaker 3: take I think it's something like seventy seconds or ninety

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Speaker 3: seconds to cook, so I mean if we leave it

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Speaker 3: on for a bit longer, I think we're still winning.

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Speaker 3: So look, I've taken all sorts of shortcuts here, including

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Speaker 3: cooking it on a barbecue. You get that barbecue. Look,

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Speaker 3: you could use an oven for this, but we wanting

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Speaker 3: it to get up to about two twenty something like

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Speaker 3: that degree celsius. And what I've actually used, Jack, is

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Speaker 3: I've taken a large sort of Turkish pee day or

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Speaker 3: one of those lovely flat breads I would work for Katcha,

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Speaker 3: but you take the top crust off so that then

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Speaker 3: it's kind of open for flavors. Hello, I'm open for business.

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Speaker 3: You can turn that little bit of crust into some

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Speaker 3: of the bread crumbs, and then all I do is

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Speaker 3: spoon over a couple of big dollars, maybe half a

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Speaker 3: cup of cream fresh, and you sort of just spoon

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Speaker 3: that cover off that that exposed bread, half a cup

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Speaker 3: of grated cheese. I use parnishan, but you could use

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Speaker 3: some grated mozzarella. No problem. This particular pizza, I decided

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Speaker 3: to make fongi or things mushrooms that whole two cups

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Speaker 3: of sliced mushrooms. But mushrooms, brown portabello ones. It was beautiful,

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Speaker 3: some sprigs of rose. We just toss all of the

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Speaker 3: over that that sort of cheese spread that you've made,

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Speaker 3: Scatter over a bit more grated cheese on top, some herbs,

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Speaker 3: some good amount of salt and pepper, decent drizzle of

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Speaker 3: olive oil, and as you say, what that barbecue chop off.

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Speaker 3: And then a lot of the ones with the hoods,

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Speaker 3: they have this extra rack kind of that's above the

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Speaker 3: barbecue plates. Yeah. So the trick is to pop your

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Speaker 3: pizza bread on that doesn't have to go on a

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Speaker 3: tin or anything, because the bread's quite sturdy, and then

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Speaker 3: bake it off, leave it for about ten minutes, maybe fifteen.

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Speaker 3: It'll be bubbling the crystal.

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Speaker 2: You know.

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Speaker 3: It's like a deep dish pizza. I suppose you being

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Speaker 3: in America made me think of it. And then as

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Speaker 3: soon as it comes out, I crumble over some blue

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Speaker 3: cheese for this particular one, scatter over some parsley and

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Speaker 3: get into it. It's amazing. But of course the toppings

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Speaker 3: can be endless.

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Speaker 2: Yeah sure, yeah, of course no they can. Yeah, that

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Speaker 2: sounds superb. Thank you so much, Nikki. My parents always

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Speaker 2: do that always caught big Turkish pda on the on

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Speaker 2: the barbecue, and I mean you can. There's no such

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Speaker 2: thing is too much olive oil and garlic as far

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Speaker 2: as I'm concerned. So whether or not you cut the

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Speaker 2: top off or not, you can kind of score the

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Speaker 2: bread as well. Cooking it in the barbecue makes such

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Speaker 2: a difference. So we're gonna make sure that Nicky's recipe

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Speaker 2: there for her Fungi pizza bread on the barbecue is

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Speaker 2: up and available on the news talks Heb website if

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Speaker 2: you want to see anything from our show. Honestly, that

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Speaker 2: is the easiest place to go. Just go to news

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Speaker 2: Talks EDB dot co dot nz forward slash Jack.

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Speaker 1: For more from Saturday Morning with Jack Tame. Listen live

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