Fresh Homemade BBQ Pizza

My secrets and tips to homemade bbq pizza that will blow your mind with flavor and crunch. Perfect for a warm summer evening in the backyard or a healthier way to indulge in Friday night pizza night.

What's on the grill tonight?
1.  Margherita Mania 
2. The Veggie Bowl Pizza
3. The Shroom Jumped Over The Moon
4. Kale Craze (Bite Into The Newest Trend In Green Leafy Vegetables) 

Ingredients 
-pizza dough (I use 2 packages of dough from Trader Joes, 1 plain & 1 herb)
-heirloom tomatoes, 2 large tomatoes per pizza
-copious bunch fresh basil 
-zucchini (about 1 cup of quartered pieces)
-mini bell pepper 
-garlic (couple of cloves)
-olive oil (and/or coconut oil for added punch)
-sliced crimini mushrooms
-1/2 Maui sweet onion 
-kale 
-arugula
-pesto sauce
-marinara or red pizza sauce
-one package mozzarella cheese shredded
- salt & pepper to taste
-semolina flour (This is the key to successful grilled pizza, can be found at whole foods)
-regular unbleached flour
-pizza stone for the grill 
-large pizza paddle 

The Dough
-Take the dough out of the fridge, remove packaging, and allow to warm to room  temperature at least 30 mins prior to forming crust. I split each dough ball into two smaller balls and dust each generously with regular flour, then follow with the grainy semolina.
-After the dough has sufficiently warmed, I roll it out using a marble slab and rolling pin. Then stretch it with my hands until it is as thin as possible (adjust crust thickness to your liking)
-Cover pizza paddle (or whatever you will use to transfer pizza onto the grill) with a layer of semolina. This is the key to a successful and intact pizza crust!
-Stretch your rolled out dough onto the paddle, spread on your sauce and toppings, then transfer to grill.

Grill Master
I use a pizza stone crafted specifically for bbq pizza, but any pizza stone should work. Each pizza takes about 15 minutes on the grill at 325° and may require rotating if your grill has hot spots.

Margherita

1. Drizzled on olive oil and fresh garlic as sauce, cover in heirloom tomatoes, fresh basil, and dust with mozzarella cheese to finish it off.

Veggie Bowl

Pizza

2. Herb crust slathered with marinara sauce, sliced mini bell pepper, fresh tomato zucchini, handful of arugula, and finished with mozzarella cheese. 

Mushroom & Caramelized Onion

3. To prep, saute sliced sweet Maui onion with a dash of oil until mostly caramelized, add crimini mushrooms (I use the pre-sliced bag from Trader Joes), and allow to cook down for a couple more minutes. Cover herb crust with a light drizzle of olive oil then pour your mushrooms and onion onto the dough (may want to drain some of the liquid from the mushrooms first). Spread until the liquid, mushrooms, and onion evenly cover the dough. Top with cheese and a dash of salt and pepper if you desire for a bit of added flavor. 

Kale Craze

4. Follow the original steps from  #1 the traditional Margherita pizza. Then to spice it up add a couple of dollops of pesto and sprinkle on a generous heap of kale. Finish with cheese to glue all the ingredients together.