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Have a craving for pizza, but don’t want to heat the house up with the oven? BBQ Pizza is the answer.
Use your favorite pizza dough recipe or buy it, but make sure it is raw. An already baked crust won’t work well.
Roll the dough out to
desired size and about ¼” thick, keeping in mind the size of your
grill. Make sure the edges are flat, not rounded. Coat top and
bottom lightly with flour or cornmeal to prevent it from sticking to
the grill. Place on pizza pan or other edgeless metal sheet.
You could also make
several small pizzas and let guests pick out their own toppings.
Separate each piece of dough with parchment paper or waxed paper.
Prepare sauce (or buy it
if you prefer) and toppings so they are ready to add when the crust
Preheat the grill. Using
tongs to hold a paper towel or napkin with plenty of oil on it, oil
the grate well to prevent sticking or the dough will tear.
Keeping high heat,
carefully slide the dough onto the grate and put the lid down so it
bakes like a pizza oven. After a minute, placing the tongs half-way
under the dough, lift carefully to check to make sure it is browning,
not burning, and rotate if needed. You can also turn the heat down
if it is getting too dark in spots. Don’t grab just the edge and
lift, it will break off (see the missing spot in the picture?). Give
it another minute or so until the bottom is browned. The top will
bubble, don’t worry about that. It will go down later.
Once the crust is done,
remove it from the grill and place on the metal sheet. Turnover and
add sauce and toppings to the cooked side. Use a little less sauce
and toppings than normal as it could be too heavy and possibly fall
through the crust. Only use cooked toppings as raw toppings won’t
have time to cook.
Slide the pizza back on
the grill and put the top down for another 2 minutes or so, checking
after a minute, until the bottom of the crust is brown and the cheese
Remove the pizza from the
grill and place on a metal pan. Slice the pizza and enjoy.