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Summer in the Rockies means we can finally remove the “toque” from the ol’ barbeque. But time is short, and we must be creative!
Ever BBQ’ed a pizza?
It’s fun, easy, and you’ll simply have to try it after reading this recipe.
Makes 6 – 8, 8″ pizzas
Because spelt is low in gluten and is not a high rising flour, it lends itself well to this crisp thin-crust pizza. Cooking these pizzas on the BBQ comes as close as you can get to cooking in a wood fired oven. Keep in mind, having the dough and toppings ready in advance makes the cooking process smooth if you are cooking for a crowd. Feel free to use your favorite sauce and choice of cheese. Tomato sauce and pesto are delicious with either feta, asiago, or goat cheese.
Spelt Crust
Photo courtesy Mystee Maisonet.
4 cups whole grain spelt flour
1 + 1/4 tsp sea salt
1 tbsp rapid rising yeast
1 + 1/2 cups warm water
1 tsp honey
3 tbsp olive oil
Dissolve the yeast in warm water, along with the honey, in a medium sized bowl. Let sit until bubbly. Add salt and oil.
Whisk in half of the flour and then continue to whisk until very smooth. Add the rest of the flour and then knead on a floured surface for 8-10 min. The dough will be a little sticky but should be fairly stiff.
Let rise until doubled in size in a covered bowl in a warm place (about half an hour). Meanwhile, prepare the grilled veggies, and grate your choice of cheese.
Punch the dough down, divide into tennis ball-sized balls and allow to sit for 5 minutes before shaping into crusts.
Gently roll into 6″-8″ crusts with a rolling pin on a floured surface. Make sure the surface is well floured so that you are able to lift and transport the dough to the BBQ without it sticking or falling apart. I usually roll them out one at a time as they go to the grill.
Grilled Vegetables
Photo courtesy Mystee Maisonet.
1 large zucchini, sliced in half lengthwise twice and then cut into quarters
1 large red onion, thinly sliced
1 yellow pepper, seeded and sliced
1 red pepper, seeded and sliced
1 small container of grape or cherry tomatoes
10 jalapeno-stuffed olives, sliced into 4 slices
1 tbsp olive oil
2 tbsp balsamic vinegar
In a large bowl, toss veggies with olive oil and vinegar. Heat your BBQ to medium heat. Place veggies on a grilling tray (reserving the marinade in the bowl) on the BBQ and grill for about 15 minutes, tossing several times throughout to avoid burning. Veggies should be lightly browned and tender. Return the veggies to the bowl with the marinade and toss again to coat. Add salt to taste. Have your choice of grated cheese, sauce and a small bowl of olive oil and a basting brush by the BBQ for the final assembly.
To Cook the Pizza
Brush one side of your first rolled-out pizza crust with olive oil. Transport it carefully to the grill with your hands and place oil side down on the grill.
Put the top down and let cook for 2-3 min. It will begin to bubble up.
Brush the top side of the pizza crust with oil and when the bottom side looks browned and displays grill marks, flip it over. At this point, smear the crust with either tomato sauce or pesto, spoon on grilled veggies and then sprinkle with cheese.
Shut the grill top and cook for 1-2 minutes more until the cheese has melted and the crust is cooked on the bottom.
Slice and serve!
