Barbecued Pizza: the Perfect Culinary Combination
Two of America's favorite foods come together in this barbecued pizza recipe. Check it out!
Tuesday, September 30, 2014
Ever had barbecued pizza? And I don't mean that barbecue-flavored pizza you can get at some pizzerias. As tasty as it is, that's just pizza with barbecue sauce slopped on it instead of pizza sauce. I'm talking true-blue grilled pizza.
And cooked the old-fashioned way, too. None of this putting it in a pizza pan or on a stone or even on aluminum foil before you put it on the grill. As handy as all those are, you really don't need them.
A Consideration or Two
If you're thinking you can just toss one of those frozen supermarket pizzas on the grill like some crunchy Frisbee, stop right there. The nerve! First of all, how could you turn it without losing the toppings, hmm? Second, like all good recipes, you need to make your grilled pizzas more or less from scratch.
It's not that hard, but you have to do a few things differently than you would with most grilling recipes. For example, you're not going to be able to cook meat directly on your pizza. You can, however, cook it on the grill and then add it to the pizza during the final cooking stage, or just before you eat it.
The recipe here is for a very basic pizza: bread, cheese, and sauce. That may be enough for some of you. How you handle the rest is your business!
Here are the minimum ingredients you need for four servings. Basically, this works out to one big piece each, so if you've got a lot of people to feed, you might want to scale it up.
Your favorite barbecue sauce
A pound of pizza dough (pre-prepped, from a mix, or from scratch: up to you)
½ pound of shredded mozzarella
½ teaspoon of black pepper
Your favorite toppings
Non-stick cooking spray
Spray two cookie sheets liberally with the non-stick spray, then divide the dough into four pieces and work them into rounds an eighth-inch thick with your fingers. You can try the famous method of twirling them in the air, but it doesn't work too well for smaller pieces like these.
Anyway: once the rounds are ready, put them on the hot grill and cook them for 2-3 minutes, or until they puff up a bit and grill marks appear. Then take them off the grill and put them back on the cookie sheet, grilled side up.
Next, spread the sauce on the rounds, throw on the mozzarella and toppings, and sprinkle them with little pepper. Put them back on the grill for 2-3 minutes, until the crust stiffens and the cheese melts, and there you have it:
genuine barbecued pizza, ready to slice and serve!