Barbecue Pizza w/ Spinach, Tomatoes, & Fresh Mozzarella
This pizza barbecue dough recipe makes 3 individual-sized pizzas. Depending on how thin you roll them, they're about 8-12 inches in diameter. So, it's the perfect opportunity to try out a few different flavor profiles and come up with new and interesting combinations! Today, I made a spinach pesto pizza with red bell peppers, cheddar, fresh mozzarella, and a runny egg. The third is a fresh spinach pizza with red bell peppers, tomatoes, and fresh mozzarella. And the third is a tomato pizza with cheddar and fresh mozzarella. Although pizza is a great way to have fun with your own toppings.
Equipment
- Barbecue
Ingredients
Barbecue Pizza Dough
- 8 fl oz. warm water ~100°F (1 c.)
- 8 g. instant yeast (2 tsp. or 1 roughly 1 package)
- 5 g. white sugar (1 tsp.)
- 185 g. whole wheat flour (1 ½ c.)
- 125 g. all-purpose flour (1 ½ c.)
- 10 g. salt (1 ¼ tsp.)
- 12 ½ g. olive oil (1 tbsp.)
Spinach Pesto
- 4 c. spinach
- 2 cloves garlic
- 1/2 shallot
- 1 lime juiced
- 2 tbsp. dill
- 1 ½ c. walnuts
- 1/2 c. olive oil
- 1/3 c. parmesan
- dash salt
- dash pepper
Egg Pizza
- 2 tbsp. spinach pesto
- 2 tbsp. red bell pepper sliced
- 1/8 c. cheddar shredded
- 4 oz. fresh mozzarella
- 1 egg
- dash salt
- dash pepper
Spinach Pizza
- 1/2 c. spinach
- 2 tbsp. red bell peppers sliced
- 1 tomato diced
- 4 oz. fresh mozzarella
- dash salt
- dash pepper
Tomato Pizza
- 1 tomato sliced
- 1/8 c. cheddar shredded
- 4 oz. fresh mozzarella
- dash salt
- dash pepper
Instructions
Prepare Ingredients
- I used a Barbecue Pizza Dough recipe loosely based off of a New York Times article for Pizza on the Grill. It takes about 20 minutes and 10 minutes to grill. Just make sure to plan in 6 hours of proof time. Otherwise, you can make the dough up to 2 days ahead of time and slowly proof in the refrigerator.
- I also used Spinach Dip w/ Walnuts, Parmesan, & Dill in this recipe. This is optional. It only takes about 10 minutes to make in a food processor and I highly recommend it. Alternatively, you can just chop up spinach and use as is in a pinch.
Top Pizzas
- Add any sauce and toppings to pizzas.For two of these pizzas I didn't use a sauce. Oilier cheeses, like cheddar or parmesan, will separate when cooked. This creates that quintessential greasiness. I won't always add sauce because of this. When the cheese melts, the oil permeate through the toppings and seep into the crust. Too much sauce can cause the pizzas to get soggy. So, I tend to use sparsely with thinner crust pizzas.You can also add any variety of cheese that you like. Just make sure that it isn't pre-shredded. Pre-shredded cheeses contain anti-caking agents additives to prevent sticking. But these also prevent the cheese from melting properly.
Cook Pizzas
- Preheat barbecue to medium heat.
- Carefully slide each of the pizzas onto the barbecue.You can do this by gently tugging at one side of the crust and sliding it onto the grill. Or by picking up the pizzas at each end and dropping them onto the barbecue. Just don't touch the grill and burn yourself!
- Bake for about 6-8 minutes, or until the cheese begins to brown.Since the crust has already been cooked slightly, make sure that it doesn't burn on the bottom before the cheese melts. If there is any doubt, look to the crust to determine doneness.
- Sprinkle with a dash of salt and pepper and serve immediately.