Friday night as we sat at home channel surfing (exciting, right?) I happened upon a TV show about pizza and was quickly drawn in.
This isn’t too surprising because, as Chris will verify, if I am watching TV it will probably be:
- a show about food
- Mad Money
- or American Idol
I guess that means that if none of the last three items are on TV, but the television is on anyway, I will be watching food-related television.
The pizza show, I do not recall which show I was watching, highlighted Ed LaDou, “The Prince of Pizza”, who supposedly invented California style pizza, specifically the barbeque chicken variety. That is a serious claim to fame. I thank him for making his mark on American cuisine and for inspiring our delectable Sunday night dinner.
After watching a special on barbeque chicken pizza, I obviously had pizza on my mind all weekend. Who wouldn’t?
By Sunday afternoon I could not put off the pizza eating any longer. I got out my mixer and started making dough. Not only was I going to make dough from scratch, but I was going to enlist Chris to help grill some pizza.
After a little research, Heidi Swanson’s 101 Cookbooks was especially helpful for pizza grilling instructions, we got started.
The pizza turned out great! We are already talking about grilling pizza again on Friday night. I highly recommend giving this a try.
As Chris said, “I don’t think I would even order pizza again. There is no reason to.”
- pizza dough
- BBQ sauce (We each used our favorite variety. My store brand honey-flavored sauce tasted best.)
- mozzarella cheese, grated
- several ounces of pre-cooked and chopped chicken breast
- 1 red onion, lightly sautéed
- corn meal
- olive oil
- On a clean surface that is lightly coated with corn meal, begin to stretch out your pizza crust. We initially got out a rolling-pin, but stretching was a far better technique.
- Stretch dough until it reaches your desired thickness. I made mine a super thin crusted amoebic shaped crust. Chris went for a slightly thicker crust which he formed into a nearly perfect circle with neatly rolled up edges.
- Lightly brush one side of the crust.
- Before you take the crust out to your grill do the following:
- Get all of your toppings ready. This means have the onions sautéed, the cheese grated, the chicken chopped. After the first side of the pizza is finished cooking this process will move fast!
- Pre-heat your grill. We used a medium heat and used Heidi’s technique of opening and closing the lid to regulate heat.
- Now that your toppings are ready and you have pre-heated your grill, place your crust, oiled side down on the grill.
- Cook until it turns a golden brown.
- Before flipping the crust, lightly brush the other side with oil.
- Flip! Carefully. Chris used his fingers, I think I would have used a dish towel to grab it with because from the look on his face I would say the crust was hot.
- Quickly spread the toppings, sauce, cheese, then other toppings, in this case chicken and onions.
- Continue cooking until the cheese melts and the bottom of the crust is golden brown. Hopefully this happens at nearly the same time. Again, the speed at which the top and bottom cook can be somewhat regulated by opening and closing the lid of the grill.
Calories ~ You probably don’t want to know. The nutrition information for the crust is located here. I recommend either not calculating or guestimating based on your toppings and serving size.