Sunday, July 03, 2005
Pizza on the BBQ
Making pizza on the barbaque probably sounds strange but it is actually quite simple. I originally saw how to do this on the Surreal Gourmet. First of all you need pizza dough, either make it yourself or get it at a bakery-type place. You just have to call and they will put some dough aside for you the next time they make dough. Then you can freeze the dough (in pizza sized portions) and thaw it out in the fridge overnight before you plan on making the pizza.
I tried to warm it up a bit but it didn't really get that warm. Luckily it didn't seem to matter
Below is a tray of the pizza toppings. Some deli meat, pan fried onions, mushrooms with some stick pepperoni, cheese (look lik carrots), and diced tomatoes and red pepper. Usually I use some ground beef and pasta too. You can pretty much use whatever toppings and sauce you feel like.
Here is the dough after I have rolled it out (over some cornstarch so it doesn't stick). I covered the exposed side with olive oil to prevent it from sticking to the grill.
Ok, to prepare the BBQ just turn both burners on max. Just before you put the dough on turn one side completely off (the side you put the pizza on) so that there is no flame under the dough. Let the dough cook for three minutes ( I closed the bbq during this) Usually it bubbles a lot worse than this picture, but I just stab it down after the three minutes is up. Then cover the exposed side with olive oil and then flip it over.
Now is the time to apply the toppings. I generally put a thin layer of pizza sauce on first and then the rest, ending with cheese. Once you have the toppings on close the barbaque and let it cook for around 15 minutes. That is about it.
I probably won't use diced tomatoes again because it is too liquidy and permeates all the cheese, and makes it more fluid. If you have any questions just use the comments.
I tried to warm it up a bit but it didn't really get that warm. Luckily it didn't seem to matterBelow is a tray of the pizza toppings. Some deli meat, pan fried onions, mushrooms with some stick pepperoni, cheese (look lik carrots), and diced tomatoes and red pepper. Usually I use some ground beef and pasta too. You can pretty much use whatever toppings and sauce you feel like.
Here is the dough after I have rolled it out (over some cornstarch so it doesn't stick). I covered the exposed side with olive oil to prevent it from sticking to the grill.
Ok, to prepare the BBQ just turn both burners on max. Just before you put the dough on turn one side completely off (the side you put the pizza on) so that there is no flame under the dough. Let the dough cook for three minutes ( I closed the bbq during this) Usually it bubbles a lot worse than this picture, but I just stab it down after the three minutes is up. Then cover the exposed side with olive oil and then flip it over.
Now is the time to apply the toppings. I generally put a thin layer of pizza sauce on first and then the rest, ending with cheese. Once you have the toppings on close the barbaque and let it cook for around 15 minutes. That is about it.
I probably won't use diced tomatoes again because it is too liquidy and permeates all the cheese, and makes it more fluid. If you have any questions just use the comments.
