Oh Hot Damn Yes
So one of my summer goals this year in regards to a food challenge of sorts was BBQ’ing a pizza. I accomplished this last weekend. I made a dough recipe found on the www.cookingbread.com, I made a pizza sauce from scratch. I based this with some quick to prepare herb oil and next thing I knew I had perfectly cooked, smoky tasting pizza margherita (of sorts). It seems like a lot of effort but pizza is a lot of effort. The dough turned out great and will be hard to go back to oven pizza after doing it on the BBQ. The one thing I have read over and over about BBQ pizza is to be light on the toppings and this is true, it’s hard to get off the BBQ in one piece if there is too much going on. I’d like to do some flat breads as an experimental and dress them mostly off the BBQ. This is definitely a must try and with summer escaping us in the next month or so, GET on this now! I followed the recipe for dough verbatim so the link is located below with the recipe. The pizza sauce I created is similar to a pasta sauce I usually make and I just simply topped with cheese. If I can pass along one piece of advice it would be to not overload the toppings, the dough will bend under the pressure and the flavour should stay simple to bring out the grilled taste.
- 2 cups all purpose flour
- 1 1/2 teaspoon instant yeast
- 3/4 teaspoon salt
- 3 tablespoons olive oil
- 3/4 cup lukewarm water
- 1/2 cup of herbed oil for basting the dough
Place onto a piece of parchment or wax paper and brush with the herbed oil. Place pizza oil side down onto a very hot grill and allow to sit till the dough starts to bubble. Use tongs and peek under the dough to make sure you don’t burn the bottom. brush the top of the pizza with more olive oil and flip with your tongs. Cook just till done. Remove and place any topping you want and then place back on the grill on medium heat for about 3 minutes. Cut and serve.
Author’s Note* When making pizza’s on the BBQ please remember that less is better. You can not add the same amount of cheese and expect it to melt. Be sure to read my blog about this. http://www.thekneadforbread.com