Make Your Own: BBQ Pizza
Note from Freddy: My mom made this for me last time I visited, and it was SO delicious, SO fast, and SO cool. So I asked her to do a special Digest guest post with the recipe and step-by-step instructions. I hope you enjoy. Thanks, mom!
Mix in food processor bowl:
2 C flour
1 pkg rapid rise yeast
1 tsp minced fresh rosemary
3/4 tsp salt
1/2 tsp sugar
Pulse to evenly blend.
Add 3/4 C warm water (120 to 130 degrees) (Yes, you have to check it)
...and 3 Tbsp olive oil. (I didn't measure; just don't scrimp.)
Pulse dough with and on-off motion to "knead" for about 30 seconds. Dough should be together in a ball.
Lightly oil bowl and transfer dough, turning to coat. Set aside while preparing veggies.
Heat gas grill to medium-high, or charcoal to medium-hot coals.
Slice assorted appropriate vegetables, and toss in bowl with prepared balsamic viaigrette salad dressing.
Grill until tender and marked on both sides (note: if you don't have a veggie "grill pan," secure sliced mushrooms and onion slices with skewers.) Remove from grill and cool.
Pat dough to about 12" x 18" on floured board.
Brush top liberally with olive oil and transfer, oil-side down, to grill.
Grill until lightly browned on bottom; oil top and flip.
Immediately smear lightly with desired sauce (I just reduced a can of Muir Glen diced tomatoes with some herbs), spread veggies, and sprinkle with grated cheese.
Close lid, cook about 2 minutes until cheese is melted and bottom crust is crisp.
Serve immediately! Bask in applause and kudos from guests! Kvell!
This makes me think that Josh tricked me, I just sold him my BBQ!
Tell your sous chef/photographer that he did a good job; it's all very clear.
Does this dough recipe work for oven pizza too?
I've been looking for a good pizza dough recipe.
Those Trader Joes dough balls are too hard to roll/throw.
I haven't tried it, but my guess is yes; it looks like a pretty normal pizza dough consistency.
According to Cook's Illustrated's take on grilled pizza, dough for the grill needs to be thinner than when you bake it, and they recommend that you roll it instead of stretching it as you would normally. So just stretch/shape it by hand to your desired thickness, and bake in hot oven with toppings.
I made this last night, and it turned out great! We made 5 individual pizzas out of this recipe, which was just enough, but not generous. 4 might have been better. I put on it grilled zucchini and onions (the balsamic vinaigrette was an inspired touch), chopped drained fresh tomatoes, fresh basil, and mozzarella cheese.
They were GOOOOOD.
I've been thinking of making BBQ pizza for years, but have never done it. The key learning for me was pre-grilling your veggies.
Tonight, we are having BBQ pizza with grilled veggies.
My only comment in regards to making your own pizza dough is to add gluten to the flour. Gluten converts all-purpose flour to bread flour.