Weber pizza with eye fillet and hollandaise

Makes 2 large pizzas

This summer we have fallen in love with the “Weber Way” of cooking, especially the Charcoal Kettle Weber. We also had the privilege of cooking on the “top of the line” Weber at a friend’s place over Christmas and to be honest, OMG… it was amazing, you certainly get some bang for your buck.

No matter what you are cooking on, the secret to this recipe is the pizza stone! Ours is a $10 one from Farmers so rest assured, you don’t need anything flash for this dish. And, our hollandaise in this recipe is super simple and foolproof – give it a go!

Pizza Base Ingredients

• ¾ cup warm water
• ½ Tsp caster sugar
• 1 7g yeast sachet
• 2 cups high grade flour
• 1 tsp flakey sea salt
• 2 Tbsp olive oil

Method

1. In a small bowl or jug place the water, sugar and yeast. Stir and leave until frothy, approx 5 minutes.
2. In a large bowl sift in the flour and salt.
3. Make a well in the dry ingredients and add the yeast mixture gradually folding together.
4. Turn out dough onto a floured bench and knead well for approximately 8-10 minutes, until dough is quite silky and elastic. This will require some good old fashion elbow grease!
5. Brush the inside of a large bowl with the olive oil, put the dough in it, and cover with gladwrap.
6. Leave to rise in a warm place until the dough has doubled in size. This will take about 2 hours.

Hollandaise Ingredients

• 3 egg yolks
• zest and juice of 1 lemon
• 1 Tbsp water
• 200g melted butter, warm
• ½ tsp flakey sea salt
• ¼ tsp white pepper

Method

1. With a stick blender or food processor, blitz together egg yolks, lemon zest and juice, and water until combined.
2. While continue to blitz or mix, slowly drizzle in the melted butter until the hollandaise has thickened and emulsified.
3. Add salt and pepper and give it another quick blitz to combine.

Pizza Topping Ingredients

1. 300-400g eye fillet
2. Salt and pepper
3. 3 Tbsp olive oil
4. ½ cup tomato paste
5. 1 large potato, thinly sliced
6. 1 onion, diced
7. 2 zucchinis, grated
8. 2 cups grated mozzarella
9. 2 Tbsp rosemary leaves

Method

1. Light your charcoal and heat Weber (or oven) until about 180-200℃. Place your pizza stone in at the beginning to gradually heat up as your Weber does.
2. Generously season the eye fillet with salt and pepper and drizzle over the olive oil.
3. Heat a frying pan until very hot. Cook the eye fillet for about 2 minutes each side, or until cooked to your liking.
4. Remove fillet from pan, wrap in tin foil and allow to rest while you are preparing the pizzas.
5. Once the dough has risen, divide into two even size balls and roll into circles the size of your pizza stone (keep the bottom of your pizza base lightly floured to prevent sticking to the stone).
6. Once stone has heated, remove from BBQ and place pizza base on it (the base will begin to cook straight away).
7. Spread half of the tomato paste across the base, and top with half of the above ingredients for each pizza, in the above order.
8. Cook, covered in your Weber for about 15-20 minutes or until golden.
9. Thinly slice rested eye fillet.
10. When cooked, transfer pizza off stone, and top with thinly sliced eye fillet, a drizzle of hollandaise and cracked black pepper.

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