Post by: Andrew
I first saw this done on a cooking show maybe ten years ago. Great fun and a terrific way to make pizza in the summer without overheating the kitchen.
Step 1 – make pizza dough using your favourite bread recipe.
Step 2 – prepare and pre-cook the various toppings since the pie doesn’t spend enough time on the grill to cook them. For this pizza I used tomatoes, garlic scapes, green onions, red onion, mushrooms, two cubes of pesto from last year’s garden, and a few jalapeno peppers left over from last year (in this case preserved in oil but peppers freeze well chopped into small pieces), supplemented with a few glugs of bottled tomato sauce. Other options include peppers, corn, zucchini, eggplant, really anything you fancy on a pizza. (In Japan you will often see plenty of ingredients we would consider ‘odd’ happily topping a pizza.)
Step 3 – shred plenty of cheese. Our current favourite is Balderson Three Year Old Cheddar.
Step 4 – prepare any uncooked toppings – a few more sliced tomatoes and peas fresh from the garden for this one.
Step 5 – roll out the dough a little thicker than you would for regular pizza. An oblong shape fits the grill nicely. This one was sprayed with a touch of olive oil and sprinkled lightly with homemade roasted garlic powder.
Step 6 – heat the BBQ to very hot – around 450 – then lower to medium.
Step 7 – cook one side of the dough for 4 minutes, covered, then flip. Admire the cooking stripes.
Step 8 – spread the cooked toppings, raw toppings, and cheese on the pizza, working as fast as you can. Cook covered another 4 to 5 minutes. Voila – barbecue pizza. Enjoy.