BBQ Pizza

[FastActionRodTip]

for all you crispy thin crust lovers out there who can't seem to find a good one in town, I have the solution!

either make your own dough, or do like I do and go to Bugatti's and buy a dougball for $3. Work it into a thin rectangle, 1/8" or less. Brush lightly with Olive oil.

Place oiled side down on gas grill (spray with Pam) on low heat and close cover for a few minutes...watch it closely and remove when stiff.

slide onto a cookie sheet, flip over and brush other side with oil then flip back over and put on sauce, cheese, whatever toppings you desire.

put back on low heat and cover for about five minutes checking crust by lifting up with spatula.

I'm telling you, this comes out so light, flaky and crispy you'll never think of pizza the same again!

[Ericw]

Nice!

[Dullhook]

Excellent crust!

Here's a topping suggestion that's good on the grill. This is for two 10" pizzas. It's fairly light (as far as pizza goes :tongue:)

6 ounces turkey Italian sausage
1/2 cup marinara sauce
1 cup shredded part-skim Mozzarella cheese
1/2 cup thinly sliced mushrooms
1/2 cup vertically sliced onion
1/2 cup grated fresh Parmesan cheese

Remove casing from sausage. Cook in a medium nonstick skillet until browned; stir to crumble. Drain and set side. Add the other ingredients and sausage as instructed in FastActionRodtip's recipe.

[MacFish]

This has become one our favorite ways to have pizza and it's fun for parties because it gives everyone something to do. Remember that because of the short time on the grill, all toppings must be pre-cooked. You can buy raw dough at most pizza parlors and at many grocery stores, such as New Seasons. You can use some pretty exotic toppings, one of my favorites is smoked salmon and gruyere cheese.

[Boatdog]

1/2 cup vertically sliced onion



OK, I know a lot of cooking terms, but I can't seem to wrap my brain around this "vertical onion" idea.

Not onion rings, but onion sticks? :shrug:

BBQ pizza sounds good! :food:

:cheers:

[Dullhook]

Not onion rings, but onion sticks?




You got it Boatdog! I probably should have been clearer. Slices as opposed to rings. Sliced thinly from root to stem. Or sticks if you prefer. :smile:

Cut em' anyway you like, it's good either way.

[Pete]

here's one from a couple years ago...

OK, here's one for all you gas grill chefs!

A major Portland area grocery chain sells live, fresh pizza dough in their organic food section. I start with that. Roll out the dough. Coat it both sides with corn meal. Brush the hot grill with olive oil. Slide the dough onto the grill. After a couple minutes, when a crust has formed, flip it over then decorate the top with whatever you like: tomato-based sauce or olive oil garlic sauce, selection of meat and/or vegetables (pre-cooked) and then cheese. Close the lid and cook until the cheese melts and starts to brown. You won't believe how good it tastes!