It’s too hot to bake indoors, so we were excited to find a book about grilling pizza. We have our own dough recipe, but used the general principals to cook pizza on the barbeque.
This is our dough after the first rising. Then there is a series of folds that we complete three times and then put it in the fridge overnight. We cut it into four, freeze three pieces and use the fourth. We have been playing round with the flavours from a Reuben sandwich and used it in soup and a salad, and decided to try it on pizza. We also used a veggie pesto topping for another pizza.
Reuben pizza was mayonnaise, swiss cheese, drained sauerkraut, and Montreal smoked meat/pastrami. You could add some rye flour to the dough to make it more authentic.
Pesto veggie pizza was pesto, cheddar cheese, and grilled veggies.
Heat the barbeque to about 425-450F. I put foil on the grill and placed the pizzas onto that. Cook for 5 minutes, then turn off the middle or side burner and continue cooking on indirect heat.
Ours took another 15 minutes, but typically they should be done in less time.
The pizzas were really good. I know the sauerkraut sounds weird, but it adds a zing and a crunch. Yum! It was a beautiful evening, so we sat out and enjoyed the view.
Cheryl and Becky