Grilled Pizza

Oh yum! Have you ever had grilled pizza? Well, you should try it! It is kinda like stone cooked pizza, but so much easier for those of us who don't have a stone oven. My Aunty Yvonne and I took a recipe for the dough from online, tweaked it a little, and made this lovely master piece. We made 3 different types of pizza, BBQ Chicken, Italian, and good old fashioned Pepperoni Pizza. They were all amazing, but personally my favorite was the BBQ Chicken. Mmm... my mouth is watering just thinking about it. :)

First of all figure out what you want for toppings. We went with:
BBQ Chicken=chicken, caramelized onions, shredded pizza mozzarella and BBQ sauce.
Italian=Sliced tomatoes, sliced mozzarella, pizza sauce, and basil.
Pepperoni=Pizza sauce, pepperoni slices, and shredded pizza mozzarella.

The Dough

In a large bowl place 2 tsp. active dry yeast...

And 2 tsp. sugar.

Pour in 1 3/4 cup warm water into the bowl, let it stand for a few minutes until the sugar and yeast has dissolved.

Once the yeast has dissolved add to the mixture 1/4 cup olive oil...

And 5 cups flour.

When you've mixed it for a while in the mixer, take it out and knead for about 15 minutes, or until when you make the dough into a ball, the dough will rise back up if you make a dent in it with your thumb.


Place in a well grease bowl, cover with a damp cloth and let rise in a warm place for 1 1/2 hours, or until nearly double in size.

Balsamic Caramelized Onions 

While the dough is rising you can get started on the caramelized onions.
For this you will need balsamic vinegar, Dijon mustard, salt, pepper, and a sprig of fresh oregano.  

In a medium sized frying pan, place one whole onion sliced, and about 2 tbsp. olive oil.

Sauté at medium high heat until the onions are limp.  

Turn the heat a little lower, and add about 1 tbsp. balsamic vinegar, and 2 tbsp. Dijon mustard.


Sauté that for a little longer, about 10 minutes, stirring occasionally.

Once the onions are sautéed, add the oregano. Stir for about a minutes, then remove from heat.
Place into a bowl, and set aside for later. Don't snack too much on these, they are super yummy. :)  

Chicken

Get out 2 thawed chickens. Place them in a frying pan with about 1 tbsp. of olive oil. (You can use the same frying pan you used for the onions, that will give it more flavour)

Sprinkle on top a generous pinch of paprika each, and a small pinch of slat and pepper each.

Turn over and cook until cooked all the way through. Leave in the pan with a lid on top with the stove on low until you are ready for it.

Back to the Dough

Once your dough is risen, sprinkle some flour on a dry smooth surface, and place the dough on that.

Cut the dough into 8 pieces. This works best if you cut the dough in half, then in half again, then in half 2 more times.

Roll out each piece of dough until it is thin, but not too thin. About 2 centimeters. Poke a few holes into it with a fork, and oil one side.

Heat your barbeque to high, and place the pizzas directly oil side down on the grill. Cook for about 1-3 minutes. Only cook the one side.

Now for the toppings! The most fun part of making pizzas! :)

Turn your crust over so the grilled side is facing up.
Place your toppings of choice on top. Like I said I did 3 different types of pizza. You can do whatever you want.

With the BBQ Chicken, I used BBQ sauce instead of pizza sauce, and placed the onions and chicken on top of that, then topped it all off with shredded pizza mozzarella cheese, not as much as I did with the pepperoni pizza.

Bake 'em

Place on the barbeque, and cook for about 2-3 minutes, or until the cheese it meted. (Everything is already cooked on it, so all you have to do it wait for the cheese)

After the 3 minutes is up, take 'em out and enjoy!

These pizzas don't last long in front of people, they are so good. If you do have leftovers, they are great baked in the oven to warm them up when you want to have pizza. :)

I got the dough recipe from http://www.thekitchn.com/recipe-the-best-pizza-dough-for-grilling-recipes-from-the-kitchn-204472

Like I said, we changed it up a bit, add the sugar because yeast needs sugar, and the toppings were all Aunty Yvonne's ideas. The caramelized onions are her recipe.
Thanks Aunty Yvonne! :)