Barbecued Pizza
Pizza baked on the barbecue makes an old standby an interactive, delicious experience. Grilling the dough on both sides ensures the entire base is cooked evenly, and produces a firm platform for whichever toppings you choose. The secret to success (i.e. not burning the dough) is to cook all vegetables or meats in advance so they can simply be added to the dough, and to spread them very thinly. Spoon tomato sauce on sparingly. Consider brushing the base with olive oil instead and cover with toppings - it's a nice alternative.
Two pizza dough recipes are suggested below. Both are easy and flavourful.
The pizza does not take too long to cook through. Use only small amounts of cheese so that it melts and doesn't bubble. Brush oil on the grill or the side of the dough that will touch the grill. Check the bottom of the pizza on the final grilling to make sure it's not burning. You can roll the dough as thin or thick as you prefer, as large as small as you prefer. A pizza paddle is a useful tool to transfer and remove the dough from the grill. Heat the barbecue to a high temperature to begin and then turn it down to prevent burning. Adjust your burners accordingly.
The interactive element is achieved by everyone dressing their individual pizza and then sampling the others when they're all done. This is an enjoyable summer meal, perfect for any family dinner or group get-together. Enjoy.
Pizza Dough 1 (adapted from Food.)
2 teaspoons dried granulated yeast or 1/10 lb. cake yeast
1 cup water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons olive oil
3 cups flour
Pizza Dough 2
1 package granulated yeast or 1 / 10 lb. cake yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
3 tablespoons olive oil
3 - 3 1/2 cups flour
For each recipe: Few tablespoons olive oil to brush on both sides of the dough before grilling
Method
Dissolve the yeast in the warm water. Stir in the sugar, salt and olive oil. Mix and the add 2 cups of flour, stirring until combined. Stir in enough of the remaining flour to make the dough easy to handle.
Turn the dough out onto a floured board and knead gently for about 5 minutes, until smooth. Round the dough up in a greased bowl, cover and let rise in a warm place for 30 - 60 minutes or until doubled.
When the dough is ready (pressure with a finger will leave an indentation), break off a desired amount of dough and roll out to a preferred thickness on a lightly floured board.
Brush olive oil on the first side, flip and grill until cooked. Remove from grill, brush the uncooked side with olive oil and flip the dough over. Add sauce or oil to the already-grilled side, then add toppings. Grill again until cheese is melted and bottom of dough is cooked.
Suggested Toppings
Mushrooms
Coloured Peppers
Zucchini
Onions
Olives
Proscuitto
Sausage
Ham
Pineapple
Pizza baked on the barbecue makes an old standby an interactive, delicious experience. Grilling the dough on both sides ensures the entire base is cooked evenly, and produces a firm platform for whichever toppings you choose. The secret to success (i.e. not burning the dough) is to cook all vegetables or meats in advance so they can simply be added to the dough, and to spread them very thinly. Spoon tomato sauce on sparingly. Consider brushing the base with olive oil instead and cover with toppings - it's a nice alternative.
Two pizza dough recipes are suggested below. Both are easy and flavourful.
The pizza does not take too long to cook through. Use only small amounts of cheese so that it melts and doesn't bubble. Brush oil on the grill or the side of the dough that will touch the grill. Check the bottom of the pizza on the final grilling to make sure it's not burning. You can roll the dough as thin or thick as you prefer, as large as small as you prefer. A pizza paddle is a useful tool to transfer and remove the dough from the grill. Heat the barbecue to a high temperature to begin and then turn it down to prevent burning. Adjust your burners accordingly.
The interactive element is achieved by everyone dressing their individual pizza and then sampling the others when they're all done. This is an enjoyable summer meal, perfect for any family dinner or group get-together. Enjoy.
Pizza Dough 1 (adapted from Food.)
2 teaspoons dried granulated yeast or 1/10 lb. cake yeast
1 cup water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons olive oil
3 cups flour
Pizza Dough 2
1 package granulated yeast or 1 / 10 lb. cake yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
3 tablespoons olive oil
3 - 3 1/2 cups flour
For each recipe: Few tablespoons olive oil to brush on both sides of the dough before grilling
Method
Dissolve the yeast in the warm water. Stir in the sugar, salt and olive oil. Mix and the add 2 cups of flour, stirring until combined. Stir in enough of the remaining flour to make the dough easy to handle.
Turn the dough out onto a floured board and knead gently for about 5 minutes, until smooth. Round the dough up in a greased bowl, cover and let rise in a warm place for 30 - 60 minutes or until doubled.
When the dough is ready (pressure with a finger will leave an indentation), break off a desired amount of dough and roll out to a preferred thickness on a lightly floured board.
Brush olive oil on the first side, flip and grill until cooked. Remove from grill, brush the uncooked side with olive oil and flip the dough over. Add sauce or oil to the already-grilled side, then add toppings. Grill again until cheese is melted and bottom of dough is cooked.
Suggested Toppings
Mushrooms
Coloured Peppers
Zucchini
Onions
Olives
Proscuitto
Sausage
Ham
Pineapple