Description

Learn how to make BBQ'd Pizza.

Transcript

Hi, I’m Julie Hasson and welcome to everyday dish. Today, we’re going to make a grilled pizza and yes I didn’t say quail pizza which is amazing and I know I tell you that every dish is so good but this is a fantastic dinner. You can cook it on the grill, you don’t have to heat your oven during summers so it’s perfect to some of the weather food. You can even make the dough several days in advance and keep it in your refrigerator and then that way when you come home from work it’s quicker than ordering pizza out. So easy and I’m going to show you how to make it so let’s get started because it’s kind of a little bit involved and very easy to make. So let’s make the dough first, we have right here on this measuring cup after dry yeast that I have put in hot water with a little pinch of sugar and you want it foamy like that, the reason you just want to make sure that it’s working, that it’s active hence after the yeast. So we have that in the measuring cup and what we’re going to do we’re going to add our dry ingredients first to the mixer, you can make this in the food processor and by hand as well so let’s put that in and the recipe not to worry it’s on everyday dish.tv so you can find it there. We have our all purpose flour, our salt and I like to use sea salt for that. A little bit of brown sugar, you could also use just organic sugar, white sugar a little gravy syrup it’s about a tablespoon and we’re going to put the lead on and mix this together briefly. Basically, what you want to do you’re just mixing the salt and the sugar around then what we’re going to do we’re going to add our wet ingredients. So we have water, which is cool water, we have our active yeast in a small amount of water the hot water, so we have that here and you want to scrape this much as you can into there because that’s what helps the pizza dough rice and then a tablespoon of olive oil and I like to use extra virgin olive oil for it because it gives it a really nice flavor. Right let’s go ahead and put this back on and turn it on and need our dough until it’s a nice bowl. That should be long enough. What you’re looking for is a nice silky dough. If you do it in the food processor it will happen with and probably a minute or so maybe a minute or two and if it’s a little bit sticky still like this is attached to key you can just need in a little bit more flour, a little bit more to come mix stir and it’s fine. Now, what you want to do is once you have your dough you want to put it into an oil bowl and cover it with plastic wrap and set it aside to rise for an hour. Even if you’re going to put it in a refrigerator you still want it to that initial rise for an hour then you can refrigerate or you can use it or you can like it for several hours. So I’m going to put this back in here because I have some dough already made so let me to get that I’ll be right back. Okay so this is the dough that I have made ahead of time and I had sitting in my refrigerator and it’s great so what we’re going to do to just kind of pull it out. I love putting having dough in the refrigerator so it kids around that’s away in the summer time, they are hungry, they have funs over for dinner and you’ve got pizza. So you just take it out of the bag and then we’re going to sprinkle it with just a little bit of flour and this recipe will make enough for four individual pizzas or one really large pizza and depending on the size you’re growing you can make a huge pizza on there. So now I’m going to divide this and I’m going to make this one pizza to show you. So then what you do is you take your dough and at this point you can roll it out, you can stretch it out you could do whatever you want because it’s your dough and it doesn’t have to be round. Pizza’s do not have to be round and I think they look really nice and taste better if they kind of lap side and that is so and let me take my rolling pin. We’ll just do it right and that is real quick. I like it really thin because once you put it on the grill it’s going to puff up and it’s going to be a thicker crust. So I try to get it as thin as I can without it reaping, just like that, so now what we’re want to do, now we have our pizza is I want to or your going to want to put it on a baking sheet that’s lined with parchment paper and coarsey ground cornmeal. What the cornmeal does is it keeps the dough from sticking to your pan and so that you can move it around because you’re not going to want the paper when we put it on the grill. We just want the dough for that. So I’m going to take it, I’m going to put it on the cornmeal and I’m going to move it around a little bit and it goes. Now what I’m going to do I’m going to go outside and we’re ‘going to preheat the grill so we can cook the pizza. We’ll be right back. Okay see I have my grill preheated, I have my dough and now we’re going to put it on the barbecue. This will work on a regular barbecue top, you know what the grills and the slots in it, you just want to make sure that you grease it well so whatever kind of barbecue you have to grease it well, get it really hot and you’re going to want to set it right on the grill carefully like that and then what we’re doing is we’re waiting till it pops up and it just cooks until it’s nicely brown in the bottom, we’re going to pull it off so we’re going to par baking it, we’re going to flip it over and we’re going to go put all of our toppings on top and then we’re going to put back on the grill. We wanted to be nice at the bottom and we want it to be lightly brown, kind of blistery on the top probably. Flip it over; now we’re going to take it inside, we’re going to put our cup and so on. Okay now we’re going to top the pizza, I’ve got some great pesto and there’s a fabulous roasted garlic pesto recipe on the everyday dish TV website. So we’re going to use that and put it on by making it Greek pizza. Oh this is so good there is nothing better than a grilled pizza, with some pesto sauce on it really good. All right now we have that so we’re going to go ahead and we’re going to add some peppers, some onions, some mushrooms whatever toppings you like this is a fan part as you can completely customize yourselves. Now you can put some cheese-ons and they can choose which I have here, follow your heart on cheese but you know I can do this one without. Float it up with some onions because hey if you’re all eating onions it doesn’t matter, same of course like I do. Okay olives, put those all over, sun dried tomatoes; sprinkle a few of those, these looks great. Now, let’s go put it back on our grill to finish cooking it outside. Okay now, what we want to do we want to put it back on the hot grill so carefully put it back. This is where you want, this is when you want to cover it because it’s an oven effect here so no matter what kind of grill you have put the cover on, make sure it’s like medium high and cook it until the toppings are all melted when it softens so let’s just wait here. All right let’s check it, see I get a work out where I need pizza. I think it’s done, all the soak is so good. I’m telling you there is nothing like the flavor of barbecue pizzas and I’m telling you, you have to go make them soon and have parties, have lots of pizza parties because people love them. Anyways I’m Julie Hasson thank you so much for joining me and for this recipe and other fabulous recipes many other fabulous recipes please visit EverydayDish.tv.