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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Meet the Cook: Pizza is such a favorite at our house I make it at least once a week. When the heat and humidity are up there, though, the last thing that I want to do is turn on the oven. So I just move my recipe to the grill - the barbecue flavor mingling with the cheese tastes delicious. Our family of pizza-lovers includes my husband, a daughter who's 10 and a son who's 7. -Lisa Boettcher, Columbus, Wisconsin Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
2 tablespoons canola oil |
2 teaspoons sugar |
1 teaspoon baking soda |
1 teaspoon salt |
2-3/4 to 3 cups king arthur unbleached all-purpose flour |
toppings: |
2 cups cubed cooked chicken |
1/2 to 3/4 cup barbecue sauce |
1/2 cup julienned green pepper |
2 cups (8 ounces) shredded monterey jack cheese |
Directions:
1. In a large bowl, dissolve yeast in water. Add the oil, sugar, baking soda, salt and 2 cups flour. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough into a 13-in. circle. Transfer to a greased 12-in. pizza pan. Build up edges slightly.
3. Grill, covered, over medium heat for 5 minutes. Remove from grill. Combine chicken and barbecue sauce; spread over the crust. Sprinkle with green pepper and cheese. Grill, covered, 5-10 minutes longer or until crust is golden and cheese is melted. Yield: 4 servings.
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