Home Cooking

BBQ Pizza

pizza on barbeque: reportback


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking

pizza on barbeque: reportback

kate | Sep 17, 2005 05:17 PM

Well, I did it yesterday. I was very pleased with the results. I made two pizzas: one was diced plum tomatoes, mozzarella, red onion and sausage, and the other was tomatoes, sliced brie and red onion. The crust was relatively thin, and cooked surprisingly easily.

I made pizza dough very quickly based on the EPI recipe listed below. I used my fingers to push the dough into two circles, and chose not to 'rest' the pizza crusts, because I like them thin and crisp, not fat and bread-like. I put them on the grill, turned them, put toppings on, then removed to plates.

Here are some tips I plan to follow next time I do this:

1. Make sure the coals are even, and there are no flames that jump up.

2. Have all your ingredients/plates ready alongside the barbeque.

3. A big spatula with assisting tongs make good flipping utensils

4. I rubbed the grill with a raw onion before putting the pizzas on; I do this with meat, too, as it prevents sticking.

5. The pizzas cook FAST. The recipe I was using spoke about putting the pizza bases on, and closing the barbeque lid for four minutes, etc. I ended up flipping after just one minute, altohugh this might be due to the thinness of my crusts.

6. Thinly sliced brie melted better than mozzarella, and had a stronger flavour, which was needed, given the smokiness of the crust.

7. Eat immediately. we waited a bit, and the crust lost its crispness and went soggy in the middle.

One thing I will look into is more interesting pizza crusts. the recipe for this one gave an easy, great white crust, but I feel like a mixture of flours, a dusting of semolina - things like that might improve the finished product.

Thanks for the tips, everyone. I will be doing this again soon.

Link: http://www.epicurious.com/recipes/rec...

Want to stay up to date with this post?

Recommended From Chowhound