Bar-B-Que'd Pizza

 

Prep time: 1 hour

Cook time:  minutes

Serves: 2 large or 4 small pizzas

BASIC PIZZA DOUGH:

2 tsp active dry yeast or 1 package

1 cup lukewarm water

2-3 cups flour (unbleached all purpose or bread flour)

2 tbsp olive oil

1 tsp salt

1 tbsp sugar or honey

Cornmeal to dust pizza peel or pan

DIRECTIONS:

In a large bowl, combine the flour and salt.  Make a well in the center and add the yeast, water and 2 tbsp olive oil.  Leave for 15 minutes to dissolve yeast.  With your hands, stir until the dough just holds together.  Transfer to a floured surface and knead until smooth and elastic.  Avoid adding too much flour while kneading.  

Brush or spray the inside of a clean bowl with 1 tbsp of oil.  Place the dough in the bowl and roll around to coat with the oil.  Cover with plastic wrap and leave to rise in a draft free place until more than doubled in volume, about 45 minutes.  Divide the dough into 2 balls. Using a floured surface, roll or stretch out the pizza dough into a circle (ours never end up round however, so don't worry if you end up with a weird shape). 

Preheat the BBQ to 425. Wipe the hot grates with olive oil to prevent the pizza from sticking.  Using a lightly floured pizza peel, slide the dough onto the grill and cook until slightly firm but not completely cooked through, approximately 5 minutes. 

 


Return the pizzas to the kitchen and add the sauce, toppings and cheese.  Once on the grill again,  cook for an additional 10 minutes or until the pizza is cooked thoroughly.  Serve immediately.