Add the Pizza Stone to your BBQ and pre-heat with the lid on for 4/5 minutes.

Take your loaf and make multiple cuts 3/4 way through, in a criss-cross pattern. Spread and push the pesto down through the cuts, then stuff into each cut some mozzarella and tomato. Drizzle some olive oil across the top.

Using baking parchment or foil, loosely wrap the bread. Place on the pizza stone, put the lid on the BBQ and bake for around 10 minutes on a low heat.

Open the foil/baking paper and cook for a further 10 minutes or until the cheese is bubbling and golden and the bread is starting to crisp.

Serve immediately, garnish with fresh basil leaves for extra flavour.

The Cadac Dometic Pizza Stone is extremely versatile, see more Pizza Stone recipes here.