Grilled pizza: It's easier than you think

Imagine if you could make blistered and bubbling, charry-crusted, soft and airy pizza at home. Turn your everyday barbecue into a professional pizza oven with these easy expert's tips.

Brunch pizzette, from Fire and Smoke: Get Grilling with 120 Delicious Barbecue Recipes by Rich Harris, published by Kyle Books Source: Photography: Martin Poole

While we wait for the day when we can house a full-fledged woodfire oven in our lush, outdoor kitchen (behind our swim-up bar and Roman water feature), your handy, everyday barbecue will do the trick. Grilling pizza like this is by far the easiest way to achieve all of the above desirable pie traits.

TV chef Rich Harris is a grilled pizza advocate, dedicating two recipes in his new cookbook, Fire & Smoke (Kyle Books) to them.

Nduja pizza Source: Martin Poole 2016

Below are some tips from the chef on how to master the art of grilled pizza - and links to two of his recipes, so you can give it a go.

Rich Harris's grilled pizza pointers from his book, Fire and Smoke: Get Grilling with 120 Delicious Barbecue Recipes (Kyle Books)

Fire and Smoke: Get Grilling with 120 Delicious Barbecue Recipes by Rich Harris, published by Kyle Books RRP $45, is out now. Source: Simon & Schuster

• Use a pizza stone or heavy baking tray and set it on the grill. After closing the grill lid, open vents as wide as possible. 
• Use a pizza peel or thin, flat baking tray to transport your pizza base from your work surface and onto the pizza stone or heavy baking tray
• Don't overcrowd your pizzas: when it comes to toppings, less is more.
• You know your pizza is perfectly grilled when the base is crisp and your cheese is golden and bubbling.

Get Rich Harris's recipe for grilled 'Nduja pizza and Brunch pizzette.

Fire up the grill for everything from appetisers to dessert with Watts on the Grill - double episodes 1 pm Saturdays and Sundays on SBS Food (Channel 33), with streaming afterwards on SBS On Demand.