Friday, July 9, 2010

BBQ Pizza

Here is the grill.  Notice the charcoal is set up for indirect cooking.  The hot coals are only around the edge of the BBQ and none directly under the pizza.

Prosciutto, pepperoni and red onion.

Cheese!  Look at those yummy bubbles.

Tomato and basil...fresh from the garden.

Tonight we had BBQ pizza.  BBQ pizza is pretty simple.  You can find my crust recipe here.  Once you have your dough rising, you should get your charcoal going.  We use a chimney and it takes about 40 minutes for the coals to get hot. Meanwhile, divide the dough into three pieces and place each on a piece of parchment paper big enough to accommodate the pizza.  You will need assemble the pizza on something sturdy so that you can carry it to the BBQ and remove it from the BBQ.  I was making three pizzas, so I used one pizza peel and 2 round pizza pans.  Pat each piece of dough into about a 14 inch circle.  This made a thin, crispy crust. Today we had red sauce on our pizza.  You can use any jarred sauce.  I just use a small can of tomato sauce and then season with garlic salt, oregano, basil, whatever smells good. Put your toppings on your pizza.  Of course I used Jack cheese.  This makes good pizza people!  Top as you please.  Once the grill is ready slide the pizza carefully to the center of the grill keeping it on the parchment paper.  The pizza will take 6 to 10 minutes, depending on how hot the grill is.  Since it was about 100 degrees outside when we were cooking the pizza, our pizza only took 6 minutes.  You can check the bottom of your crust by lifting up the side with a spatula.  Removing the pizza can be tricky.  A pizza peel is your best bet, since you can just slide it quickly under the pizza to remove.  You can also carefully remove it using a spatula, holding your pan close to the grill, carefully lift pizza on to the pan.  Give it a try, you won't be sorry.

This post is linked to Works For Me Wednesday.

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