Makes 4 individual pizzas
by Kate Heyhoe
You can build a pizza out of freshly made pizza dough, or as a quick and easy alternative, this recipe calls for frozen bread dough. Tips: Follow the package instructions for thawing and rising. Smaller pizzas like these are easier to manage on a grill. Don't worry about the shape: they can be round, square or rustically amorphous. Just don't top them too heavily if you're cooking them on the grill.
1. Prepare the dough: Work the dough on a floured board—add flour if the dough feels too sticky, roll out any air bubbles, and knead a little until smooth. Roll the dough into a ball and, if it seems stiff, let it rest a few minutes, so the gluten relaxes and the dough becomes soft and pliable again. Divide the dough into four pieces.
2. Roll the dough: Set a pie-pan upside down. Brush the surface with olive oil (or spritz with nonstick spray). With a floured rolling pin, roll one ball of dough into an 8-inch pizza, and drape it over the oiled surface of the pie pan. Brush the pizza surface with oil. Tear off a sheet of waxed or parchment paper and place it on top. Repeat with the other four pieces of dough, greasing the top side of the paper and the top surface of dough as you stack the pizza bases on top of each other. (This may be done up to 1 hour before cooking.)
3. Prepare the toppings (see steps below). With the grill lid closed, heat the grill to medium-high. Before you start cooking, make sure all the toppings and dough are assembled at the grill, and set out two baking sheets, cutting boards, or plates for holding the pizza bases as you add toppings.
4. Grill the pizzas: Slide your hand under the top sheet of paper and flip the first round of dough onto the grill, over direct heat (discard the paper). Repeat until all four rounds are on the grill. In just a minute or so, grill marks will appear and the dough will start to firm up (leave the lid open at this point). With a spatula or tongs, transfer the dough rounds to the baking sheets, flipping them so the grilled side of the rounds faces up.
5. Add the BBQ Chicken topping first (or mix grilled vegetables with barbecue sauce), then distribute the Cheese-Vegetable Topping over it. Carefully slide the rounds back onto the grill, close the lid, and cook the pizzas until the cheese melts and the dough is crisp but not burned (about 5 minutes). You may need to move the pizzas around on the grill to cook them evenly, and if the bottom is cooking too fast, move them to indirect heat. When the pizzas are done, transfer them to the baking sheets, slice into pieces and serve.
BBQ Chicken or Vegetable Mixture
Combine all ingredients in a bowl:
Oven Method: Assemble and bake the pizzas on two baking sheets in a preheated 450 degree F. oven about 15 minutes. (You can also make 2 larger pizzas rather than 4 smaller ones using the oven method.)
Copyright © 2008, Kate Heyhoe. All rights reserved.
This page created May 2008
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