Meet the Cook: Pizza is such a favorite at our house I make it at least once a week. When the heat and humidity are up there, though, the last thing that I want to do is turn on the oven. So I just move my recipe to the grill - the barbecue flavor mingling with the cheese tastes delicious. Our family of pizza-lovers includes my husband, a daughter who's 10 and a son who's 7. -Lisa Boettcher, Columbus, Wisconsin
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°)
- 2 tablespoons canola oil
- 2 teaspoons sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2-3/4 to 3 cups all-purpose flour
- 2 cups cubed cooked chicken
- 1/2 to 3/4 cup barbecue sauce
- 1/2 cup julienned green pepper
- 2 cups (8 ounces) shredded Monterey Jack cheese
- In a large bowl, dissolve yeast in water. Add the oil, sugar, baking soda, salt and 2 cups flour. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough into a 13-in. circle. Transfer to a greased 12-in. pizza pan. Build up edges slightly.
- Grill, covered, over medium heat for 5 minutes. Remove from grill. Combine chicken and barbecue sauce; spread over the crust. Sprinkle with green pepper and cheese. Grill, covered, 5-10 minutes longer or until crust is golden and cheese is melted. Yield: 4 servings.
Originally published as Pizza on the Grill in Country Woman July/August 1997, p31
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Pizza on the Grill
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review