This Camembert Pizza Bomb is the ultimate BBQ comfort snack. A whole wheel of creamy Camembert is wrapped in pizza dough with tomato pulp and oregano, brushed with butter, and baked on the grill until golden and crispy. When you cut it open, molten cheese flows out like a lava bomb. Simple ingredients, big flavor, and guaranteed crowd-pleasing BBQ indulgence.
Ingredients
1 wheel Camembert cheese (250 g / 8.8 oz)
1 roll pizza dough (approx. 400 g / 14 oz)
100 g / 3.5 oz tomato pulp or crushed tomatoes
1 tsp dried oregano
30 g / 2 tbsp butter, melted
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Preheat your BBQ for indirect cooking to 180°C / 356°F.
- Place the pizza dough on a work surface and flatten it slightly so it is large enough to wrap around the Camembert.
- Place the Camembert in the center of the dough and spread the tomato pulp on top of the cheese, then sprinkle with dried oregano.
- Fold the pizza dough around the Camembert and seal it tightly so the cheese is completely enclosed.
- Brush the outside generously with melted butter to help it crisp up during cooking.
- Place the wrapped Camembert on the BBQ and bake for about 30 minutes until the dough is golden brown and crispy.
- Remove from the grill, let it rest for a few minutes, then slice it open and enjoy the molten cheese with the crispy pizza crust.
