PREPARATION IN ADVANCE

Put half the water in a small bowl and dissolve the yeast and sugar in this. Mix together the flour, salt, olive oil and the remaining water in a bowl. Add the dissolved yeast mixture and knead into a pliable, elastic dough. Cover the bowl with cling film and allow to rise in a warm place for around 30 minutes. Remove the goat cheese from the refrigerator so that this can reach room temperature.

PREPARATION

Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to 180°C. Slice around a third of the narrow side of the courgettes (for use as a pizza topping). Slice the remaining pieces of courgette lengthways into fours. Halve the little gem heads. Sprinkle these and the pieces of courgette with a little olive oil. Halve the lemon.

Place the courgette pieces and lemon halves on the grid of the Big Green Egg. Close the lid and grill the courgettes and lemon for around 8 minutes, turning them around every 2-2.5 minutes. After 6 minutes, place the halved little gem heads on the grid and grill them on both sides for around 1 minute. Close the lid following each action.

Remove the vegetables and the lemon halves from the grid. Place the vegetables in a dish and keep separate from the lemon halves. Use the Cast Iron Grid Lifter to lift the Cast Iron Grid from the EGG. Place the convEGGtor and the Stainless Steel Grid in the EGG and place the Flat Baking Stone on top. Close the EGG’s lid and increase the temperature to 300°C.

In the meantime, knead the pizza dough together and divide into four equal portions. Sprinkle the work surface and a rolling pin with flour. Roll the portions of dough on this into four thin pizza bases. Stir the goat cheese into a smooth paste and spread this onto the pizza bases. Sprinkle around 10 slices of the courgette that were kept separate over each pizza. Tear the leaves of the sprigs of thyme, sprinkle over the pizzas and drizzle half a table spoon of honey over each pizza. Sprinkle with freshly ground pepper.

Slide the first pizza onto the Flat Baking Stone using the Aluminium Pizza Peel. Close the lid of the EGG and bake the pizza for 5-6 minutes until the crust is nice and golden brown. In the meantime, squeeze the juice of half a grilled lemon over the grilled courgettes and little gems. Sprinkle with olive oil and season generously to taste with salt and pepper. Toss the salad, sprinkle with yoghurt and the smoked almonds.

Use the Aluminium Pizza Peel to remove the first pizza from the Flat Baking Stone. Slide the next one onto the Flat Baking Stone and bake in the same way. Cut the pizza into slices using the Rolling Pizza Cutter. Serve the first pizza with the salad and the second lemon half, for those who want it on the pizza or over the salad. Bake the remaining pizzas, so there is always deliciously hot pizza on the table.