Per serving (1 skewer): 231 calories – protein 12 g – fat 7 g – carbohydrates 30 g – fiber 2 g – iron 2 mg – calcium 95 mg – sodium 457 mg
450 g (1 lb) pizza dough
60 ml (1/4 cup) pizza sauce
250 ml (1 cup) grated mozzarella
24 slices of Pepperoni Caserta Roma
1 green pepper cut into cubes
16 white mushrooms
1 small red onion cut into cubes
If the skewers used are made of bamboo, soak them in water about 30 minutes before cooking.
Preheat barbecue to 190°C (375°F).
On the lightly floured worktop, stretch the pizza dough into a rectangle of 30 cm x 25 cm (12 in x 10 in).
Spread the pizza sauce over the dough, then cover with mozzarella. Squeeze lightly on the mozzarella so that it adheres well to the dough.
Cut the dough lengthwise into eight strips about 3.5 cm (1 1/2 in.) wide.
On eight skewers, prick the pepperoni slices, pepper cubes, mushrooms and onion cubes, alternating them.
Wrap the strips of dough around the skewers, then prick the ends of the dough on the skewers.
Turn off the burners on one side of the barbecue. On the hot and oiled grill of the barbecue, place the skewers on the side of the lit burners. Cook for 1 to 2 minutes on each side.
Move the skewers to the side of the extinguished burners for indirect cooking. Close the lid and continue cooking for 10 to 12 minutes, turning the skewers a few times during cooking, until the dough is cooked and golden.