Barbecued Pizza?!

Occasionally I have mentioned grilled pizza in previous posts. If someone's unfamiliar with the concept of a barbecued pizza, it can seem kind of...odd. It's hard to give up good homemade pizza when it's really hot out (and a sauna in the kitchen). So instead of turning on the oven this summer, heat up your BBQ and take the pizza baking outdoors!

A while back Eating Well did an article with several recipes for gourmet grilled pizzas, and their instructions set me off onto a great summer grilling spree. I find it difficult to stick to the classic combinations (pepperoni, Hawaiian, etc.) when there is absolutely nothing "classic" about the BBQ flavor. So usually I end up throwing whatever I have on hand on top, usually leftovers. It works out very well every time, as long as the pizzas aren't too big and the heat isn't too high. Keep in mind, also, that this dough works just as well for grilled flatbread to serve alongside fresh hummus or to use for sandwiches. Happy grilling!

Grilled Pizza, 101

If you don't have white whole wheat flour, use 1 1/2 cups whole wheat flour and 1 1/2 cups bread flour. The white whole wheat has a more subtle taste, so it can stand the larger ratio to the bread flour.

1 cup very warm water

1 tbsp active dry yeast

1/2 tsp sugar

2 cups white whole wheat flour

1 cup bread flour

1 tsp salt

desired sauces, grated cheeses, and toppings*

Combine water, yeast, and sugar in a glass measuring cup or small bowl. Stir well to dissolve, then let stand until foamy, about 5 minutes.

Stir together flours and salt. Add water mixture and combine and knead (by hand or machine) until you have a soft, smooth dough, adding a little more water if necessary to bring the dough together. (Be sure not to add too much water, however. You want a sturdy dough that can be rolled out for the grill. If you add too much moisture, you may knead more flour in to get the right consistency.)

Place in a greased bowl, cover, and let rise about 45 minutes.

While the dough is rising, prepare the rest of your ingredients. Place everything on a tray (this makes it easy to transport in and out of the house and a breeze to quickly top the grilled crust). Preheat the BBQ to low heat.

Divide the dough in half. Sprinkle a flat baking sheet (so the dough can easily slide off) with cornmeal. Roll each circle out to a 9 or 10 inch circle and place on the cornmeal-dusted sheet(s). Slide onto the preheated grill, or carefully pick up the dough circles and place them gently on the grate. Cover and grill about 5-8 minutes, until golden. Flip using a large spatula, immediately top with desired ingredients, cover the BBQ, and grill over low heat an additional 5-8 minutes. The cheese should be melted and bubbly. Transfer to a wire rack to cool slightly, then cut into wedges and serve.

*Leftovers work wonders for these kinds of pizzas. On the ones pictured above, I made two completely different varieties. The first has BBQ sauce, leftover BBQ roast beef, sauteed peppers and onions, and mozzarella and cheddar cheeses. The second is topped with Spinach Pesto (basil pesto would've been even better, if I'd had some), fresh mozzarella cheese, and sliced cherry tomatoes.