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In a bowl, add the water, sugar, yeast, and stir until dissolved.
Let it act for about 6-7 minutes. Foam should form on the surface.
In a large bowl, combine the semolina, flour, and salt.
Add the liquid preparation to the dry ingredients and mix well.
Use your hands to shape the dough into a large ball and knead for 5 minutes, until it’s smooth and doesn’t stick to your work surface.
Add flour from time to time to make the task easier.
Shape the dough into a ball and place it in a bowl coated with a bit of oil.
Cover the bowl with cellophane and let it rise on the counter for about 1 hour.
Remove the cellophane and use your fist to remove the air from the dough.
Then shape it into a ball again.
Cover and let rise for another hour.
Remove the cellophane and use your fist again to remove the air from the dough.
Split the ball in half, add flour, then flatten to get two medium-sized pizzas. Set aside.
Preheat the BBQ on high and then lower to medium.
Flour one side of the dough and place that side directly on the hot grill.
Close the lid of the grill and cook for about 2 minutes or until there are defined grill marks.
Turn the heat on the BBQ to high.
Add a small drizzle of olive oil on the grilled side of the dough and use a brush to coat it. Sprinkle herbes de Provence to taste.
Spread the halloumi cheese, garlic, grape tomatoes, artichoke hearts, green olives, and fresh basil on the pizza. Pepper to taste.
Turn the heat off on one side and gently slide the pizzas to that side.
Close the lid and keep cooking for 6 to 8 minutes, or until the dough is cooked and the halloumi cheese is soft.
Keep in mind the cheese will not completely melt.
Slice and immediately serve.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.