I love pizza! And I really love grilled pizza! It is easy and so delicious! I must confess. There was a piece leftover in the frig, so I ate it for breakfast this morning.........Cold. And I enjoyed every bite!
My mom found this recipe in a motor home magazine and cut it out for me. What I like about it, is the dough goes right onto the grill, no using a pizza stone, so less mess to clean up after! Plus, they cook quickly!
I like BBQ chicken pizza, but you can make them however you like!
Mix the warm water and honey. Then add the yeast. It should foam up like this.
After the dough has risen, put onto a floured board and cut into 4 pieces. I like to use a pizza wheel.
Roll out each piece into an 8 inch circle.
Put the dough directly onto the grill. The grill should be medium-high. I should have taken a picture of my first one. I had the grill on too hot and the bottom scorched! I advise to start with medium heat and you can always turn the heat up if it isn't cooking.
After 3-4 minutes of grilling, dough should have grill marks. Place grill mark side up and layer on your toppings.
This pizza has BBQ sauce, mozzarella cheese, cooked seasoned chicken tossed in BBQ sauce, and onion. I like to use red onion, but I didn't have any on hand and I wasn't about to run to the store! Cook on the grill for several minutes until cheese is melted.
Top pizza with chopped cilantro and enjoy!!
1 T. honey
1 cup warm water
2 tsp. active dry yeast
3 cups flour (I use whole grain flour)
1 tsp. salt
2 T. oil
BBQ CHICKEN PIZZA TOPPINGS
1 lb. boneless skinless chicken breast or tenders, cut in 1 inch pieces
1 T. olive oil
Emeril's Essence Seasoning
1 cup plus 2 T. BBQ Sauce
2-3 cups Mozzarella cheese, shredded
1/4 of a red onion, sliced
1/2 cup chopped cilantro
For the dough:
Feel free to use ready made dough from your local grocer. I just prefer to make my own. It is very easy, even for a beginning yeast baker! Give it a try!
In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5-10 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
I use my kitchen aid mixer for the dough. And for the kneading part, just put the mixer on speed 2 and let it do all the work! Just set the timer! This dough can also be made the day before you need it. Just let it rise, then punch down and put in the refrigerator. Take it out an hour or two before you make the pizza. The dough will actually have more flavor if prepared the day before.
For the pizza:
In a large frying pan, heat the olive oil on medium high heat. Add chicken pieces. At this point I sprinkled with Emeril's Essence seasoning. Or use whatever you like. Saute chicken until cooked through. Toss with 2 T. BBQ sauce.
Punch the dough down, and divide into 4 equal portions. Roll out each portion into an 8 inch flat circle. Gently place rolled dough on the grill and close the lid. It will puff up and get grill marks on the bottom. Remove it after 3-4 minutes. If the bottom is burnt, adjust grill temperature and time. Set the pizza on a board, grilled side up.
Spread 1/4 cup barbecue sauce over the surface of the dough. Layer on 1/4 of the cheese, chicken, and onion. Put back on the grill and close the lid. Remove when the crust is crispy and cheese is melted. Sprinkle each with cilantro.
NOTE ON BBQ SAUCE:
If I don't feel like making my own sauce recipe, I use Sticky Fingers brand Carolina Sweet sauce.
1 cup ketchup
1/4 cup BBQ sauce (I like Sweet Baby Ray's or Bull's Eye)
1/4 cup brown sugar
1/8 tsp. garlic powder
Combine all ingredients with a whisk until smooth.
For all other pizza flavors, make sure all ingredients you put on the pizza are cooked. They are not on the grill long enough to cook the meat. Do not overload pizzas--they will be soggy.