Friday, August 19, 2005

Week 18 - PIZZA ON THE BBQ

Menu of the Week -- 18 August 2005

Brunch - Pancakes with strawberries.
Dinner – BBQ pizza with grilled zucchini, tomatoes, ham, basil and cheese.

PIZZA ON THE BBQ
If you love pizza and you love BBQ, you’ll love the two together. Kids are impressed (and big people, too) especially if you make individual pizzas they top themselves. I make my own dough, but you can do this with frozen dough from the grocery store. Here are some tips to make a successful pizza on the BBQ.

1) Roll the dough thinly, no larger than a 1-person pizza. If the dough is too thick, it might not cook in the middle.
2) Drop the round of dough directly on the hot grill.
3) Grill until the bottom is crusty and remove to a plate.
4) With the grilled side up, press the crust a bit to make a depression.
5) Add the toppings. DO NOT overload the pizza. Simple, thin toppings are best. (Meat topping must be pre-cooked). After a thin layer of pizza sauce, I like to add thin-sliced tomatoes, chopped basil and grated mozzarella. Or, instead of tomatoes, sliced zucchini or red pepper that have already been grilled on the BBQ. Make sure the cheese is not going to drip over the edge.
6) Slide the pizza onto the grill uncooked side down. BBQ until the bottom is crusty and the dough is cooked through. The cheese should be well melted.
7) Remove from BBQ and eat!

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