For a smoky pizza with spelt dough on the smoker that combines mozzarella, tomato sauce, garlic, onions and the delicious Säuguaet rub from Helvetic Barbeque, I have a great recipe for you here:

Ingredients:

Spelt dough:

• 500g spelt flour
• 300ml warm water
• 1 sachet of dry yeast
• 1 tsp sugar
• 2 tablespoons olive oil
• 1 teaspoon salt

Covering:

• 200g mozzarella, grated or sliced
• 150ml tomato sauce
• 2 cloves of garlic, finely chopped
• 1 medium-sized onion, sliced into thin rings
• 2 tsp Säuguaet Rub from Helvetic Barbeque

Instruction:

1. Prepare the spelt dough:
   • Dissolve the yeast and sugar in warm water and leave to stand for approx. 10 minutes until foamy.
   • Mix the spelt flour with salt in a bowl.
   • Add the yeast mixture and the olive oil and knead the dough for about 10 minutes until it is smooth and elastic.
   • Leave the dough to rise in a warm place for approx. 1 hour until it has doubled in volume.
2. Prepare the smoker:
   • Preheat your smoker to a temperature of around 250°C. For a more intense smoky flavor, you can add smoking chips.
3. Assemble a pizza:
   • Roll out the dough on a floured surface and shape into a round pizza.
   • Spread the dough with tomato sauce.
   • Spread the mozzarella, garlic and onion rings evenly over the pizza.
   • Sprinkle the pizza generously with the Säuguaet Rub.
4. Pizza baking:
   • Carefully place the pizza on the smoker. Bake for about 10-15 minutes until the edges are golden brown and the cheese has melted.
   • Check regularly to ensure that the pizza does not burn.
5. Serve:
   • Allow the pizza to cool briefly and enjoy with an extra touch of Säuguaet Rub, if desired.

This smoky pizza with a hint of Säuguaet Rub brings a unique flavor note to your BBQ experience. Enjoy your meal!