Posts Tagged ‘Pizza on the grill’
I have a serious obsession with making pizza on my BGE. It makes wicked good pizza among other things. However I cannot ever seem to make just one or two. No it just has to be a big variety.
This is a great thing to do if you have leftover bits in the fridge. Not enough to make a meal out of them but enough to make a pizza or 5
Our pizza ingredients were:
- sauteed mushrooms
- rapini with evoo and sliced garlic
- green and black olives
- thinly sliced red onions
- roasted red peppers
- Drained seasoned stewed tomatoes
- granulated onion
- steamed acorn squash
- grilled chorizo
- cooked and crumbled hot Italian sausage
- grilled eggplant
- Lots of mozzarella
There is no recipe for this. Just a few general guidelines. I use store bought pizza dough from Highland Farms. I like their pizza dough a lot. It is very reasonably priced. Now you can go all Martha Stewart on this and make your own from scratch – all the best to you. Personally if you you find a reasonably priced very good quality dough its a heck of a lot easier.
Your BGE needs to be at least 600F before you even think of getting a pizza on. I find that I have the best pizzas come out at this temperature. Also don’t be using any crappy dollar store pizza stone. Think of it as an investment. Mine came from Ontario Gas BBQ. Its awesome. I have used it many many times over and over again.
Make sure your pizza stone comes up to temperature with your BGE. Do not put a cold pizza stone on a 600F BGE. It was crack and shatter and then you will have a load of stuff to clean up. Not to mention ruined dinner plans.
Use enough flour when stretching your dough that it doesn’t stick to your pizza peel. Its a lot easier to slide off dough covered with toppings if you have used enough flour. They make the crust soggy. Of course if you like a soggy crust that’s your business but I prefer a nice crispy crust.
Other than that go nuts. You can even make vegans happy. OR gluten free people (just make sure you give them a gluten free crust). Or nut allergy people happy. The choices are endless. These pizzas cook in about 6-8 minutes at the most so you want to make sure your meats are cooked ahead of time if using and you slice your veggies thinly.
After placing your pizza on the stone close the lid. Open it up again at about the 2- 3 minute mark and turn the pizza half way. Close the lid again and leave it closed for 3-4 more minutes until nicely browned and golden. Remove to a cutting board and rest for 5 minutes before cutting.
Repeat with the other pizzas. Seriously it is so easy. Get the kids involved. I have not ever met a kid who didn’t like making pizza. Let them decide what toppings they want. Pizza dough is just like play doh for adults so they love stretching it too.
One of my favorites from tonight:
Grilled eggplant, sauteed rapini with sliced garlic and evoo, steamed acorn squash, sauteed mushrooms and mozzarella. When it came off the grill I topped it with a bunch of arugula and some really good quality balsamic vinegar, Parmesan and evoo.
I also enjoyed the meat pizzas….
The kids had their own ideas of what they wanted on their pizza- Chorizo, tomato sauce, basil and lots of mozzarella
Last but not least we made a panzerotti to use up the last bits of all the ingredients. It was stuffed full. By this time my stone was getting pretty black from the flour so I placed the panzerotti on a piece of parchment paper directly on the stone. Worked great and the panzerotti was delicious and crispy full of yummy ingredients.
It was a delicious dinner full of pizza goodness. Plus there is lots for lunches tomorrow!!