| Barbecued Pizza ~ Summertime is on the way; and that means barbecue! Here is a backyard barbecued pizza with five different toppings. The dough part of this recipe can be substituted with 1 pound frozen white or whole wheat bread dough, thawed. 5½ to 6 cups flour 2 packages active dry yeast 2 tbsp sugar 2 tsp salt 1 cup milk 1 cup water 2 tbsp oil oil or butter 1. Combine 2 cups flour, yeast, sugar, and salt in a large mixing bowl. 2. Heat milk, water and 2 tablespoons oil in a saucepan over low heat until very warm (120 to 130 degrees F.) 3. Add liquid to flour mixture; beat on high speed of an electric mixer until smooth, about 3 minutes. Gradually stir in more flour to make a soft dough. 4. Turn onto lightly flour surface and knead until smooth and elastic (5 to 10 minutes). 5. Cover dough with bowl or pan; go to 7 below. Note: You will only need half of this amount. Cut in half, freeze half frozen for 1 month. Additional ingredients: about 1 tbsp olive oil salt & pepper to taste Toppings (choices follow) 1. On a floured board, divide into 4 equal pieces; shape into a ball. Roll out each ball into a 5 to 6-inch-wide round. Brush tops lightly with about half the olive oil. Place each round, oiled side down, on a 10- by 12-inch piece of foil (4 total). With your hands, flatten rounds to 1/8 inch thick and 7 to 8 inches wide. Lightly brush with remaining oil. Let stand, uncovered, at room temperature until slightly puffy, 15 to 20 minutes. 2. As dough stands, prepare barbecue for direct heat (see below). 3. When grill is medium, lift 1 piece of foil and flip dough round over onto grill. Peel off and discard foil. Repeat to place remaining dough on grill, keeping rounds slightly apart. Cook until pizza crusts are golden on bottom, about 2 minutes. 4. With a wide spatula, transfer crusts to baking sheets, browned side up. Cover crusts with topping (your choice) and slide from baking sheet back unto grill. Cover barbecue with lid (open vents for charcoal), and cook until topping is hot and pizza bottoms are crisp and brown, 3 to 4 minutes. Remove from grill; add salt & pepper to taste. Per Pizza Crust: 334 cal., 24% (81 cal.) from fat; 8.5 protein; 9 g fat (1.8 g sat.); 54 g carbo (2.3 g fiber); 547 mg sodium; 5.7 mg cholesterol Toppings Nectarine & Basil Topping For each pizza, thinly slice 1 small pitted firm-ripe nectarine (about 6-oz) and mix with ½ teaspoon balsamic vinegar. Sprinkle pizza crust with 1/3 cup shredded jack cheese and 2 tablespoons finely shredded Parmesan cheese. Lay nectarine over the cheese. Top with 1 tablespoon pine nuts. When pizza is removed from grill, scatter with 2 tablespoons finely shredded fresh basil leaves. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Provençal Topping For each pizza, spread 1/3 cup fresh chevre (goat) cheese onto pizza crust; sprinkle with ¼ teaspoon dried thyme. Lay ½ cup thinly sliced canned peeled red peppers on cheese and sprinkle with 2 tablespoons finely shredded Parmesan cheese. When pizza is removed from grill, mound ½ cup salad mix on it. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sausage & Gruyère Topping For each pizza, sprinkle 1/3 cup shredded Gruyère cheese and 2 tablespoons finely shredded Parmesan cheese onto pizza crust. Lightly grate nutmeg over cheese. Thinly slice 1 cooked chicken-apple sausage (3½ to 4 oz.) and lay meat on pizza crust. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Peking Duck Topping For each pizza, spread 1 to 2 tablespoons hoisin sauce over pizza crust. Top with ½ cup shredded boned, barbecued duck (from a Chinese market) or roast chicken and 2 tablespoons green onion. When pizza is removed from grill, scatter with 2 tablespoons fresh cilantro leaves. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Margherita Topping For each pizza, sprinkle 1/3 cup shredded mozzarella cheese over pizza crust Top with 2 tablespoons finely shredded Parmesan cheese and ½ cup chopped tomatoes. When pizza is removed from grill, scatter with small whole fresh basil leaves. |
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