BBQ Pizza

Okay, so anyone who has met me and Rye knows that we will BBQ anything and everything. Perhaps it is because we are gluttons and like to eat huge chunks of meat right off the bone. Perhaps it is because I have a secret desire to be a Southerner and will do anything to indulge my daydreams. Or perhaps it is just because a BBQ makes pretty much everything taste good. In any case BBQ season is upon us and we have embraced it fully. BBQ pizza is by no means a new concept but it does add a "summer flavour" to an old standby in our house.

• pizza crust (I get mine at the local Italian specialty shop. $1.28 for a large homemade crust). However, Ryan just picked up a Kraft pizza crust kit and it was great.
• vegetable oil
• your favourite pizza toppings (in this case green onion, corn, salsa, cilantro and left over frozen pork from the Pulled Porkrecipe)

Prepare pizza crust accoring to directions. Chop, shred, dice all pizza toppings so they are ready to use and place them all on a large board that can be carried out to the grill.

Preheat one side of your grill to medium. Oil the grill. We do this by using tongs and an oil soaked paper towel. BBQ TV shows always have spritzer bottles but if anyone can find a spritzer that can handle the viscosity of vegetable oil please send me an email and let me know where!

Place the pizza crust on the hot side of the gill. You will need your dough to be fairly dry and thick so that when it is grilled it is stable enough to flip. Paper thin pizza crusts will just slide through the grates on your BBQ. Once grill marks are visible flip it and add your toppings to the side that is already cooked. You have to do this fairly efficiently. Once you have grill marks on both sides move the pizza to the indirect heat side of the grill and wait for the cheese to melt and bubble.

Slice up sizzling hot and enjoy in the sun with an ice cold beer.

Recipes

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