Making pizza on the barbecue is fun and delicious. They are very easy and quick to make, which is great when you have company with kids.
I have a pizza dough recipe coming up, but since it’s summer I decided to post this Roman style pizza dough first because it’s perfect for the grill, adding a wonderful smoked flavor to the crust.
This flat bread pizza is the kind you would find throughout Italy. They are a thin, long, oblong shape. When it comes to grilling pizza, less is better. What I mean by this is you can’t fill a pizza with the same amount as you would with a oven baked pizza. You also want to grate your cheese finely, because the pizza will only be baked for a few minutes, or it will burn. You also need to grill the dough first and then place the topping. This way you can grill both sides of the pizza first.
I made two pizzas for the blog. The first one is a grilled leek with Italian sausage pizza. The cheese used in this is gruyere, mozzarella and parmesan cheese. The second pizza is a prosciutto, red spinach and cherry tomatoes. The cheese I used for this one is feta, mozzarella and parmesan cheese. After I grilled both pizzas I drizzled a little balsamic vinegar on top. It was amazing and I loved the sweet, sour flavor of the aged balsamic vinegar. You could also use a pesto or a pizza sauce, but use sparingly. Just brush the sauce on the pizza then place the ingredients. For both of mine I used a herbed olive oil with rosemary and garlic. After they were grilled I brush the herbed oil and then placed the grilled vegetables and cheese.
When using vegetables on a grilled pizza you will need to grill the vegetable first. Unless you like them raw, like I did with the red spinach and the cherry tomatoes. As we all know grilling vegetables on the BBQ adds a wonderful flavor. Next time you have a barbecue why not try making a pizza … you’ll love it.
- 2 cups all purpose flour
- 1½ teaspoon instant yeast
- ¾ teaspoon salt
- 3 tablespoons olive oil
- ¾ cup lukewarm water
- ½ cup herbed olive oil
- Add the flour, instant yeast, salt and olive oil. Mix with a wire whisk till everything is well mixed.
- Make a well in the middle and pour in the water. Knead for 5 minutes. You want the dough to be slightly sticky. So, if you need to add a little more water just add 1 teaspoon at a time.
- Add a little olive oil to a bowl and add the dough. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk. Sprinkle a little flour on a flat surface and place the dough on the flour. Do not punch down the dough. Cut the dough in half with a sharp knife.
- Place one piece back in the bowl for later. Take the other piece of dough and stretch out the dough with your hand to a 18 x 5 inch.
- 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.
- 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.