Pizzas on the Barbecue: A Twist on Everyone’s Favorite Meal

Although the weather is beginning to cool, you don’t have to put away your grill just yet. There are still plenty of things to keep that barbecue going and plenty of opportunity to do so.

Putting pizza on the grill is the latest innovation from Weber and provides a new and unique crispy twist on this popular dish.

According to Weber’s New Real Grilling: The ultimate cookbook for every backyard griller by Jamie Purviance, there are six easy steps to perfecting your pizza on the barbecue using their pizza stone, which carries the price tag of only $54.99 on http://www.weber.com/

The first step is to preheat the pizza stone for 15 minutes by setting your grill temperature to high heat (at least 500°F) – ideal for direct cooking – and prepare the dough and other ingredients in the meantime.

Next you must roll out your dough on a floured surface as you would normally. The dough should be about 1/3 inch thick and, to ensure it is not sticking, flip it over a few times.

Weber recommends using a pizza peel which can transport the pizza from previous surface to the stone. You may cover the surface of the peel in a very light layer of flour before sliding the dough onto it and adding the layer of sauce onto the dough.

You then scatter your toppings on top of the sauce and make sure the pizza can still slide a little on the peel. As for any parts that are sticking, gently lift and flick some flour underneath.

Slide your pizza from the peel onto the stone (now on the grill). Let the pizza cook for four or five minutes with the lid closed.

Finally, rotate the pizza a few times by sliding either the peel or a spatula underneath and half turn it. When the cheese is completely melted or the bottom of the pizza is slightly browned, the pizza is done.

Below, from Weber’s New Real Grilling is a recipe for pizza lovers who are looking for a bit more of a challenge with pizza on the barbecue.

Enjoy!

Stuffed Pizza with the Works

SERVES: 6–8

PREP TIME: 30 minutes

GRILLING TIME: 40–50 minutes

special equipment: 10-inch cast-iron skillet

Filling

1    tablespoon extra-virgin olive oil

3    cups finely chopped yellow onions

1½ cups diced green bell pepper

1    pound button mushrooms, sliced

4    large garlic cloves, minced or pushed through a press

1    teaspoon kosher salt

½    teaspoon freshly ground black pepper

Sauce

1    can (8 ounces) tomato sauce

¼    cup freshly grated Parmigiano-Reggiano^® cheese

2    tablespoons tomato paste

1    tablespoon extra-virgin olive oil

½    teaspoon dried oregano

½    teaspoon dried basil

1    garlic clove, minced or pushed through a press

¼    teaspoon dried thyme

Extra-virgin olive oil

1½ pounds premade pizza dough

All-purpose flour

7    ounces grated mozzarella cheese (about 2 cups)

5    ounces sliced pepperoni

1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

2. In a large skillet over medium heat, warm the oil. Add the onions and bell pepper and cook until slightly softened, about 3 minutes, stirring occasionally. Add the mushrooms and cook until tender and lightly browned and any liquid they have released is evaporated, about 12 minutes. During the last minute, stir in the garlic, salt, and pepper. Remove the filling from the heat and set aside to cool.

3. Combine the sauce ingredients. Remove the dough from the refrigerator, if necessary, about 1 hour before grilling so that the dough is easier to roll.

4. Lightly coat a 10-inch cast-iron skillet with oil. Divide the dough into two balls, one with two-thirds of the dough and the other with the remaining one-third. On a lightly floured work surface, roll, pat, and stretch the larger ball into a 14-inch round. (If the dough retracts, cover it with a kitchen towel, let it rest for 5 minutes, and then continue rolling.) Transfer the dough to the skillet, letting the excess hang over the sides to keep the dough from sliding into the skillet. Gently stretch the dough to fit the skillet, pressing it into the corners but being careful not to tear the dough. Spread 1 cup of the mozzarella on top of the dough. Spread one-half of the filling on top of the cheese and then place one-half of the pepperoni in a single layer on top of the filling. Repeat with another layer using the remaining filling and the remaining pepperoni. Top evenly with ½ cup of the mozzarella. Roll, pat, and stretch the remaining piece of dough into a 10-inch round. Place the round on top of the filling and press down to remove any visible air pockets. Brush some water on the edges of the top and bottom pieces of dough where they come together, and then roll and pinch the edges to seal them. Prick the dough in several places to release any new air pockets that may have formed. Spread the sauce over the top crust, leaving the edges where the dough is sealed uncovered. Top the sauce with the remaining ½ cup mozzarella.

5. Place the skillet over direct medium heat, close the lid, and cook until the edges of the dough look set and somewhat dry, about 5 minutes. Move the skillet over indirect medium heat and continue cooking, with the lid closed, until the crust is golden brown, 35 to 45 minutes. Remove the skillet from the grill and let the pizza rest for 10 minutes. Using a wide spatula, slide the pizza onto a serving platter. Cut into wedges and serve warm.

©2013 Weber-Stephen Products LLC. Recipe from Weber’s New Real Grilling™ by Jamie Purviance. Used with permission.