Wednesday, July 06, 2011

Episode 38 - Pizza...but Summer-y!

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Did you know that you can make pizza on the bar-b-q?  Because you can!  And it's pretty  much the mostincrediblethingever!  You have to say it like that too...all one word - mostincrediblethingever!  If you say it while bouncing up and down it's even more effective.

First, you need dough.  You have a few options here - either you can go to a local pizzeria and buy a dough ball (believe it or not they will sell you one of these) OR you can go all out and make your own.  I have tried a few dough recipes but my new most favourite one comes from the new Dietitians of Canada cookbook - "Cook!".  (ps.  you should probably buy it...because I'm in it...and I'm neat...ish).

Dough Recipe from "Cook!" - summarized by me.
*note that this make A LOT of dough - enough for 4 of these pizzas.  Split it up and freeze some!*

2 packages instant yeast
2 cups whole wheat flour
1 cup all-purpose flour
1 tsp salt
1/2 tsp sugar
1 1/2 cups lukewarm water (I used the hottest tap water I could get!)
1/2 tsp olive oil

In a bowl, combine yeast, flours, salt and sugar.  Gradually add the water and mix with your hands until you get a nice soft dough.  Knead for about 10 minutes until its nice and elastic-y.  Oil the walls of a bowl and put the dough ball in it.  Cover with plastic wrap.  Let rest in a warm place until doubled in size.  The book says 2 hours...I waited 20 minutes and my dough ball was massive...I think this may be a typo.  I dunno.  If your dough is huge, you're good to go!  Punch your dough, split it into 4.  Each dough ball will make one personal sized bbq pizza.

For the sauce, I recommend Dawson's, which I already posted here.

Now for the important part - you really really need to have your topping ready to go.  This cooks super fast.  If you're dilly-dallying around shredding cheese while your dough sits on the grill you're gonna burn it.  Burnt pizza - yuck.

So, preheat your bbq to medium-low, and roll out your dough into a roughly circular shape.  When the grill is hot, put the dough on and close the lid.  Cook for 5 minutes or until lightly browned then flip.  Now comes the speedy part - top your pizzas as fast as you can!  We used hot capicola, spicy picked eggplant and fresh mozzarella   Once topped, close the lid and let the cheese get gooey and delicious (about 2-3 minutes).  Done.

Try this.  You can thank me later :)

1 comment:

Jessica said...

Oh my. This sounds and looks good! I just might try this.

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