I have made lots of pizzas in the past and can do a mean deep dish, but it is an old high school friend who posts pictures of her bbqing pizza on the grill that inspired me to finally try it. Ooooooh it is so good! Once you get a rhythm down, it is a pretty simple process.
1 lb boneless Chicken Breasts
1 1/2 c BBQ Sauce
2 c shredded Mozzarella Cheese
1/2 c cornmeal
2 Tbs oil
3 1/2 c Flour
2 Tb Oil + 1 Tbs
3 tsp Salt
1 1/4 c Water
2 1/2 tsp Yeast
2 tsp Sugar
1 Tbs Paprika
1/2 Tbs Cumin
1/2 Tbs Garlic Powder
1 tsp Cayenne Pepper
1/2 tsp Salt
TOOLS: Pastry brush, tongs or a large metal spatula
TIME: prep 10 minutes, rising dough 1 hour, grilling 5 minutes each pizza
TIPS: The dough really needs to be as thin as you can get it. Whether you use your hands or a rolling-pin to stretch it out, the thinner the dough the better you will like the crust. If you prefer, fresh dough can be purchased at many grocery stores as well as your favorite pizzeria.
Heat half of the grill, and only half.
Forget trying to oil the grates, it takes too long and does not work as well as rubbing oil on the pizza dough. Before you place the dough on the grill, rub 1 side with oil. Brush the top side quickly as soon as you lay it on the grates. Or, if you don’t mind your hands getting a little oily, I rub oil on both sides before I place the dough on the grill.
Tongs work, but a large spatula works even better when sliding the pizza around.
You have to work quickly so be sure to read through the directions before starting the pizzas on the grill.
To begin the pizza dough, combine the water with yeast and sugar and set to the side to bloom. The yeast will develop a yeasty smell and a nice foam on top. If this is not happening either your water was too hot and killed the yeast, of the yeast is old and will not work. it should only take 3 to 4 minutes to fully proof. The sugar is added now as it feeds the yeast.
Meanwhile, combine the flour, salt and 2 Tbs oil in a bowl. Add the yeast and mix thoroughly. You certainly can use a dough hook on your mixer for this, but it only takes a couple of minutes by hand. The dough should be kneaded for 2 minutes, until it becomes a smooth ball. If using a mixer, the ball will be on the hook and the sides of the bowl will be clean.
Pour the remaining 1 Tbs of oil in the bowl and roll the dough around in it. Leave the dough ball in the bowl, seam side down, cover and place in a warm place. I usually turn my oven onto warm and place dough I want to rise on top of the stove. Leave the pizza dough alone until it has doubled in size. This will take 45 minutes to an hour.
Once it has double remove the dough and place on the counter that has been sprinkled with flour. The flour is important and it prevents the dough from sticking. Now you need to decide the size of pizzas that you want. I can get 8 out of this batch, if you want a larger pizzas you will get fewer. Cut the dough into the appropriate number of portions. Make sure they are all a smooth ball. If not, knead them enough to form small balls and set to the side and allow to rest.
While the dough is rising, prepare the rub for the chicken. Pour it into a plastic bag and thoroughly coat the meat with it. Allow it to set on the counter until you are ready to grill it, no more than 30 minutes. If the meat is thicker on one side, butterfly it so the breasts will cook evenly on the grill. You can also cut them into smaller portions to speed up cooking time.
You want your coals to be hot enough that when your hand is 3 inches from the grill you can only hold it there 3 to 4 seconds. Cook the chicken until the juices run clear. Cover and set to the side, do not cut into them right away or you will lose all the juices. Wait 5 minutes and then you can chop or shred them.
Now comes the fun part, rolling out the dough. Roll or press it until it is quite thin. To get it to the grill you will need to carry it on something and it will want to stick. Sprinkle a little cornmeal on the platter, cutting board or baking sheet and the dough will slide right off. Add more cornmeal as needed when moving the dough around. Oil the dough as the slightest bit sticking will rip the whole pizza.
Lay the rolled out dough onto the grill. Yes it will look as if it will drop through, but it won’t. You must stay where you are, it only takes 2 minutes to be a golden brown and will progress to burnt very quickly. Check it every 30 seconds to monitor the progress. Once ti is cooked how you want it, flip it over and move to the side of the grill that is not heated.
Brush a couple of tablespoons of the bbq sauce on the side that has already toasted. It is nice to heat the sauce in the microwave for a few seconds before using. You will know when you have the amount you want on the pizza. Sprinkle 1/4 cup of the shredded cheese on top, followed by the shredded chicken. Drag the pizza back to the hot side of the grill and close the lid.
Again, the bottom will toast quickly so keep an eye on it. If by the time the bottom is ready, the cheese has not melted, drag the pizza back to the cool side of the grill and cover for 2 minutes. The heat will melt the cheese but keep the crust from scorching over direct heat.
If you want a little more sauce, toss the chicken with it in a bowl before placing on the pizza crust.
While this time I did a very simple version, you can add vegetables according to what you like on it. Because the pizzas do cook so quickly, you should saute all vegetables before making your pizza. Or, you can grill the onions and peppers when you cook the chicken. So what do you like on your pizza?