Don’t know what to have for dinner? How about grilled pizza? It proved to be a very easy task (outside of the peel issue you get to hear about below) and allowed the pizza stone “smell” that the oven creates to be limited to the out of doors! That sounds like a win-win situation.
I had a ball of dough out of the freezer, but was not in the mood for red sauce pizza. This is nothing new, I never want the red sauce so we usually just make some garlic olive oil. Only today we also had a chicken breast in the refrigerator, so I though, why not BBQ chicken pizza, and since the grill is already on, why don’t we try to put the pizza stone on it and do this whole she-bang outside. The only real problem I ran into was that the dough rolled out too long for my peel and I had to move the pizza on a cookie sheet, which was just not as cute nor simple. It took me about 3 minutes to get the pizza onto the stone even with cornmeal!
Over all the pizza was spectacular, really capturing the grilled flavor. The crust was thin and crunchy and the cheese was melted thoroughly. I would recommend making pizza on the grill all of the time now. The benefits and flavor far outweighed what my very old dilapidated oven can do!
It was a really a great day to grill. Unlike my Midwest friends, we have been having unseasonably warm weather for January which makes grilling much more comfortable. We are quite used grilling in the rain and wind as we use the contraption about 5 days a week all year long. Just look at how nice it was today.
One serving pizza dough
BBQ sauce, for grilling and for sauce on the pizza
One chicken breast
One teaspoon olive oil with granulated garlic in it
Shredded mozzarella and cheddar cheeses
Grill the chicken breast, basting with your favorite BBQ sauce at medium/high heat. When you remove the chicken heat the grill up to high and put the pizza stone in so it will get good and hot (it was 450 when I put the pizza in and held steady at about 400 during cooking). Allow the chicken to cool and slice thinly.
Roll out the dough. Using a nylon brush, add BBQ sauce and brush until you have a layer as thick as you’d like for your sauce base.
Top with onions, peppers, chicken and cheeses. Sprinkle with the scallions. Place the pizza on the stone. Let the pizza cook with the lid closed for 7-8 minutes or until the crust is as done as you would like it to be. Remove, allow the pie to cool slightly, and sprinkle with cilantro.
Slice and enjoy!!