If you haven’t already, May 24 long weekend is the time to bring the BBQ out of storage and fire it up. You could even throw a backyard party to celebrate, and the following recipe could be on your menu.
Grilled Pizza
Dough (enough for 2 x 12” pizzas):
1 1/3 cups warm water
1 pkg instant yeast
1 tbsp sugar
2 tbsp olive oil
1 tsp salt
3 1/2 cups flour
Toppings:
2 tbsp pizza sauce
Pepperoni, mushrooms, bell peppers, chicken, spinach etc. – whatever toppings you like on pizza
Shredded cheese
Preheat grill with burners on high. Grease the bottom and sides of a cast iron skillet, and sprinkle the bottom with a dusting of flour.
In a bowl, whisk together water, yeast and sugar. Cover and let rest for five minutes. Using a wooden spoon or a mixer with a paddle attachment, mix in the olive oil, salt and flour. When fully combined, transfer dough to a lightly floured surface. Use floured hands to knead the dough a few times, just until it is soft and stretchy. Transfer dough to a greased bowl. Cover and let rise in a warm area for 60-90 minutes, until dough has doubled in size.
Using half the dough, stretch it over the bottom of the greased cast iron skillet, and create a 1/4” lip all the way around. (Wrap the other half in plastic wrap and freeze for another time.) Thinly spread the tomato sauce over the dough. Cover with your favourite toppings. Place pan on the grill and close the lid. Pizza should be done in about 10 minutes. (Cooking time will depend on BBQ heat, and if you cook it over indirect heat it will take longer. Use a spatula to life the crust edge to test doneness – the bottom should be crispy.) When done, use a spatula to slide the pizza out of the pan and onto a board or plate. Let rest for a few minutes before slicing.
Makes one 12” pizza.
