Barbequed Pizza

 

Recently one hot summer afternoon, I had a craving for homemade pizza.  It all started when I spotted the pizza crust dough in the freezer that my daughter-in-law Jeanette had left.  I took it out and let it sit until it was room temperature.   I also took out a small jar of pasta sauce from the freezer.

I dusted flour on a piece of wax paper on my center island and proceeded to roll it out to fit my cookie sheet.  It was easy to pick up the wax paper with the dough on it and lay it on the oiled cookie sheet.  I then fired up the barbeque to fully heat up.  I cut up some onions, a red pepper, a tomato, and grated some mozzarella cheese.

Pizza ready for BBQ

Pizza ready for BBQ

 

I spread on some pasta sauce then sprinkled the cut up veggies and sliced olives from the fridge then topped the whole thing with mozzarella cheese.  By this time the BBQ was hot (around 550F degrees).  I brought the pizza outside and placed it on the upper shelf inside the barbeque.  Then I turned all the burners down to their lowest setting and set my timer for 15 minutes.

Ready to eat

Ready to eat

After it was cooked, I let it sit for 5 minutes.  Wow, what a delicious pizza!  I ate several square pieces and let the rest cool to put in the fridge for later – actually it lasted for 3 lunches.

Here’s Jeanette’s Pizza Dough recipe:

Mix together:

2 teaspoons dry yeast

¾ cup lukewarm water

2.3 cup flour (white)

Let sit for 30 minutes, then add:

1 cup of flour

1 cup of cold water

Let sit for another 30 minutes.

Add:

4 cups flour

1 teaspoon salt

1/3 cup olive oil

Add  flour ½ cup at a time until dough pulls from the side of the bowl.  Knead for 10 minutes and let rise until doubled in size.   Freezes well in large baseball size pieces.

pieceofBBQPizza

 

 

 

 

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