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Ingredients

• 1-1/2 lb. (750 g) whole-wheat or regular fresh pizza dough
• Olive oil for drizzling
• 1-1/2 cups (375 mL) tomato or pizza sauce
• Selection of toppings: chopped chicken or ham, lean cooked sausage meat, sweet peppers, tomatoes, onion, Thinly sliced zucchini, baby spinach leaves, mushrooms, fresh chopped herbs such as basil and oregano.
• 1-1/2 cups (375 mL) grated Cheddar cheese (about 4 oz./ 120 g)
• 1-1/2 cups (375 mL) grated mozzarella cheese (about 4 oz./ 120 g)

Cooking Instructions

1. Have the sauce, toppings and cheese ready near the barbecue. To make the pizza crusts, slice off chunks of dough into single serving pieces (about the size of an apple).
2. Drizzle olive oil onto a work surface (a cookie sheet works well). Rub hands with oil. Press out dough thinly, to about 1/8 inch (3 mm). It must be very thin since grilling makes the dough bubble up a lot.
3. Lay the flattened dough on the hot grill. Cover and cook. Reduce barbecue heat if there are flare-ups. The crust is ready to be flipped when it is golden and crispy on the underside, about two minutes.
4. Flip crust and immediately add sauce, toppings and cheese. Cover with the lid, cook until cheese is melted and underside of crust is golden.

Servings: Makes 6 to 8 individual pizzas.

Description

This Recipe For Thin-Crust Barbecued Pizza Is Especially Good For Families With Hungry Teenagers. The Dough “bubbles” Up Into A Delicious Crispy-outside, Tender-inside Crust. Look For Fresh Pizza Dough In Your Supermarket’s Chilled Foods Case.

Kaboose

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