Barbecued Pizza

Name: Barbecued Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams loaf frozen white or whole-wheat bread dough, thawed; 1 Tbsp About olive oil; 4 servings Salt and pepper; 4 servings Toppings (choices follow)

Barbecued Pizza

Barbecued Pizza might be just the Mediterranean recipe you are searching for. This recipe serves 4. One portion of this dish contains roughly 7g of protein, 7g of fat, and a total of 320 calories. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet. Head to the store and pick up bread dough, olive oil, toppings, and a few other things to make it today.

Instructions

On a floured board, divide dough into 4 equal pieces; shape each into a ball.

Ingredients you will need

Dough

Roll out each ball into a 5- to 6-inch-wide round.

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Roll

Brush tops lightly with about half the olive oil.

Ingredients you will need

Olive Oil

Place each round, oiled side down, on a 10- by 12-inch piece of foil (4 total). With your hands, flatten rounds to 1/8 inch thick and 7 to 8 inches wide. Lightly brush with remaining oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Aluminum Foil

Let stand, uncovered, at room temperature until slightly puffy, 15 to 25 minutes.

As dough stands, prepare barbecue for direct heat.

Ingredients you will need

Dough

If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.

Equipment you will use

Grill

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.

Equipment you will use

Grill

When grill is medium (you can hold your hand at grill level only 4 to 5 seconds), lift 1 piece of foil and flip dough round over onto grill. Peel off and discard foil. Repeat to place remaining dough on grill, keeping rounds slightly apart. Cook until pizza crusts are golden brown on bottom, about 2 minutes.

Ingredients you will need

Dough

Equipment you will use

Grill

Aluminum Foil

With a wide spatula, transfer crusts to baking sheets, browned sides up. Cover crusts with topping choice and slide from baking sheet back onto grill. Cover barbecue with lid (open vents for charcoal), and cook until topping is hot and pizza bottoms are crisp and brown, 3 to 4 minutes.

Equipment you will use

Baking Sheet

Spatula

Grill

Remove from grill; add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment you will use

Grill

Nectarine and Basil Toppings: For each pizza, thinly slice 1 small pitted firm-ripe nectarine (about 6 oz.) and mix with 1/2 teaspoon balsamic vinegar.

Ingredients you will need

Balsamic Vinegar

Nectarine

Basil

Sprinkle pizza crust with 1/3 cup shredded jack cheese and 2 tablespoons finely shredded parmesan cheese.

Ingredients you will need

Parmesan

Monterey Jack Cheese

Prepared Pizza Crust

Lay nectarine over cheese. Top with 1 tablespoon pine nuts. When pizza is removed from grill, scatter with 2 tablespoons finely shredded fresh basil leaves.

Ingredients you will need

Fresh Basil

Nectarine

Pine Nuts

Cheese

Equipment you will use

Grill

Provenal Topping: For each pizza, spread 1/3 cup fresh chvre (goat) cheese onto pizza crust; sprinkle with 1/4 teaspoon dried thyme.

Ingredients you will need

Dried Thyme

Prepared Pizza Crust

Cheese

Spread

Lay 1/2 cup thinly sliced canned peeled red peppers on cheese and sprinkle with 2 tablespoons finely shredded parmesan cheese. When pizza is removed from grill, mound 1/2 cup salad mix on it.

Ingredients you will need

Parmesan

Red Pepper

Mixed Greens

Cheese

Equipment you will use

Grill

Sausage-Gruyre Topping: For each pizza, sprinkle 1/3 cup shredded gruyre cheese and 2 tablespoons finely shredded parmesan cheese onto pizza crust. Lightly grate nutmeg over cheese. Thinly slice 1 cooked chicken-apple sausage (3 1/2 to 4 oz.) and lay meat on pizza crust.

Ingredients you will need

Parmesan

Cooked Chicken

Prepared Pizza Crust

Sausage

Cheese

Nutmeg

Apple

Meat

Peking Duck Topping: For each pizza, spread 1 to 2 tablespoons hoisin sauce over pizza crust. Top with 1/2 cup shredded boned, skinned barbecued duck (from a Chinese market) or roast chicken and 2 tablespoons finely chopped green onion. When pizza is removed from grill, scatter with 2 tablespoons fresh cilantro leaves.

Ingredients you will need

Fresh Cilantro

Roasted Chicken

Hoisin Sauce

Green Onions

Prepared Pizza Crust

Spread

Whole Duck

Equipment you will use

Grill

Margherita Topping: For each pizza, sprinkle 1/3 cup shredded mozzarella cheese over pizza crust. Top with 2 tablespoons finely shredded parmesan cheese and 1/2 cup chopped tomatoes. When pizza is removed from grill, scatter with small whole fresh basil leaves.

Ingredients you will need

Shredded Mozzarella

Fresh Basil

Parmesan

Prepared Pizza Crust

Tomato

Equipment you will use

Grill

Equipment

Ingredients

Servings:

454grams

loaf frozen white or whole-wheat bread dough, thawed 1Tbsp

About olive oil 4servings

Salt and pepper 4servings

Toppings (choices follow)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Rocca di Montegrossi San Marcellino Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 47 dollars per bottle.

Rocca di Montegrossi San Marcellino Chianti Classico Gran Selezione

This wine is produced only in great vintages, using the finest grapes selected from the San Marcellino vineyard that surrounds the Church of San Marcellino in Monti in Chianti: An area of about 7 hectares where Sangiovese (1.5 hectares of which are 50 years old) are joined by 0.9 hectares of Pugnitello, an old indigenous Tuscan grape that perfectly complements Sangiovese, bringing out its color, structure and aromas. Since 2006 the San Marcellino cuvee has included about 5% Pugnitello. The wine ages for about 24 months in medium toast Allier barriques. It is bottled unfiltered to preserve its elegance and freshness, and aged in bottle for at least 24 months prior to release. Deep ruby, with an ample, complex, and enveloping bouquet featuring fruit, in particular raspberry, and violets mingling with spice and minerality. San Marcellino displays beautiful structure, with vibrant, elegant tannins accompanied by harmonious savory accents. It’s an extremely well balanced, persistent wine.