Sunday, August 3, 2008

BBQ Pizza

Pizza on the grill - it's so good, the topping combos are endless, and you get to make pizza on your barbecue, which is fun and easy. This weekend we made two versions and I can't decide which one I liked better (pizza on right is a sausage mushroom, left is White Pizza, recipe follows).
You can top these pizzas with whatever turns you on; I've shared a few of my favorites below that are worth trying.
First, you need to make the dough. Hello? Is anyone still reading this? It's very simple and easy to make homemade pizza dough, so please don't let this part scare you and by all means, don't skip it and buy a ready-made crust.
Food Processor Pizza Dough:
One 1/4-ounce package yeast (about 2 1/4 tsp)
1 tsp. sugar
2 - 2 1/2 cups Bread Flour
1 tsp. salt
1 tbsp. EV olive oil
Combine 3/4 cup lukewarm water, yeast and sugar in the bowl of a food processor fitted with the metal chopping blade. Let this mixture stand five minutes. Add 1 3/4 cups of the flour, the salt and the oil and process until a soft dough forms. Add as much of the remaining flour as necessary, 1/4 cup at a time, until the dough is manageable. Shape the dough in a ball and place in an oiled bowl. Roll the dough around the bowl to coat with oil, then cover and let rise in a warm place until double in size, about 30 - 35 minutes.

Topping Suggestions:
  • BBQ Chicken Pizza: top with shredded barbecued chicken (I use the premade stuff that comes in a carton at my grocery store), minced red onion, cilantro and Mexican cheese (I use queso fresco)
  • Greek Pizza: puree roasted red peppers to use as sauce, then top with Greek olives, artichoke hearts, sliced mushrooms, spinach, sliced yellow or orange bell peppers and feta cheese.
  • White Pizza: mix fresh thyme leaves with ricotta cheese, a bit of salt and pepper, and spread on crust. Top with thinly sliced zucchini and yellow squash and scatter some basil leaves on top.
To make the Pizza:
Preheat your grill so that one side is high heat and the other is medium (if using a charcoal grill, put the coals to one side). Roll out the dough on an oiled surface to about 1/8 inch thickness. Put the dough on a pizza plate or cutting board and brush the top of the dough with olive oil. Spray grill with non-stick spray and flip the dough OILED SIDE DOWN on to the hottest side of the grill. Cook until grill marks form, about two minutes. Flip dough and move to medium heat side of grill, then top with desired toppings. Close grill lid and cook until topping appear done and the underside of dough is nicely browned. Check frequently to prevent burning.

1 comment:

Hillary said...

I would love to try making pizza on the barbecue someday! Yours looks great!