BBQ Pizza

Everyone loves pizza, right?!  Yeah, that’s what we thought.  We sure do.  But in the summer, we love to BBQ too.  Why waste precious sunshine time inside baking a pizza?  Might as well order panago, right?! WRONG! The solution is actually BBQ your pizza resulting in BBQ Pizza.  It’s crispy, it’s flavourful, it’s a fun friend or family filled activity.  At least a couple times throughout the summer you’ll find pizza on our BBQs.

Our BBQ pizza toppings also get inspired by some amazing seasonla summer toppings.  Our fave are below.

Peach BBQ Sauce Chicken & Gorgonzola Pizza (makes 2)

Ingredients:

  • 1 package Bob’s Red Mill Gluten Free Pizza Crust (yeast is included)
  • 1.5 cups warm water
  • 2 eggs
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon rosemary (chopped)
  • 1 can pizza tomato sauce
  • Peach BBQ Sauce (we used Gwyneth’s recipe, but you could really use any BBQ Sauce your heart desires)
  • 4 chicken thighs
  • 1 cup canned corn
  • 50 g thinly sliced prosciutto
  • 1 cup gorgonzola cheese, crumbled
  • 1/4 cup fresh basil

Directions:

  • In a small bowl mix 1.5 cups warm water with yeast. Let sit for two minutes.
  • Using an electric mixer, beat eggs and olive oil for one minute. Add yeast and beat for 30 seconds. Add in Bob’s Red Mill Pizza Crust mix, sea salt, and rosemary and mix until the dough is a consistent texture.
  • Separate dough into two halves (still in your mixing bowl) and cover with a tea towel for 20 minutes.
  • After 20 minutes roll out your dough into desired shape (I find it easiest to roll it on a piece of parchment paper that is very well floured so your dough can easily be transferred to the BBQ)
  • Heat BBQ to 400°F.
  • Coat your chicken with the BBQ sauce, and BBQ until cooked, once cook, chopped to bite sized pieces
  • Place dough on the BBQ and close lid for 3 minutes. Flip the dough and begin placing your toppings starting with the tomato sauce and then in any order you like after that, without the basil.
  • Cook with the lid closed for an additional 15 minutes, until the bottom of the crust is crispy and the cheese is melted.
  • Add basil, cut and serve warm

Arugula, Peach & Prosciutto Pizza  (makes 2)

Ingredients:

  • 1 package Bob’s Red Mill Gluten Free Pizza Crust (yeast is included)
  • 1.5 cups warm water
  • 2 eggs
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon rosemary (chopped)
  • 1 can pizza tomato sauce
  • 2 Fresh Peaches
  • 100 g thinly sliced prosciutto
  • 1 cup goat cheese, crumbled
  • 1 cup fresh arugula
  • Drizzle of honey

Directions:

  • Same as above, except without the honey and arugula.  Once cooked, add arugula and drizzle honey.  Serve warm.

Enjoy this BBQ Pizza! We do!

XO

Michelle & Samantha

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