Grilled Pizza on the Weber Grill

Since I arrived in Dumaguete with only the barest essentials (read: no kitchen tools), it's been ages since I cooked with gusto. I left all my stuff in Sagada, Manila and Baguio - they're all over the place. But with my big and bold headspace (more of that on the coming blog), I managed to ship all my Sagada and Manila stuff here in Dumagz. Additionally, my dear Char (formerly known as my Goddess), gave me her Weber BBQ grill! How cool is that?

Rusty but willing, I donned my wanna-be chef coat and hat, rolled up my sleeves, and got cracking. First to baptize the grill? Pizza...from scratch!

If you want to make the pizza dough from scratch, go to this bread dough recipe page first but instead of using 1 tbsp oil, use 2.

Ingredients: (makes 3 to 4 15" pies)

• pizza dough
• onions or shallots
• red pepper
• tomato sauce
• cheese
• leftover lechon chicken, shredded (barbequed chicken)
• salt and pepper
• 1 tbsp oil

• Weber Grill (or any grill)
• charcoal (of course!)
• rolling pin (or a bottle of wine or steel thermos)

• with the oil, sautç the onion and red pepper on medium heat
• toss the mushrooms. Don't put too much because you want the chicken flavor to dominate. Increase heat and mix up until you smell the mushroom cooking.
• pour the tomato sauce, mix and simmer for 5 mins.
• take out of the heat. You're done on the sauce.

• after portioning the pizza dough, shape it using a rolling pin and cover. Let it do the final rising on a surface where it can slide right into the bbq grill. You're ready when the dough doubles in size. Put a good amount of flour on the surface so the dough slips easily onto the grill
• fire up the grill, putting all the charcoal on one side only. Don't use too much charcoal as the dough easily burns.
• when hot enough, slide the dough on the other half with no charcoal underneath - one minute. You don't want to cook that side yet...just to make it firm enough to put toppings on. You may have to rotate the dough for even cooking.
• flip the dough and start putting the toppings in the following order: mushroom sauce, cheese, chicken, red pepper
• put the dome on (if you're using a Weber)
• rotate the pizza to ensure the other half cooks evenly. When you do this depends on the grill you're using, how much charcoal you used, etc.
• when cheese melts and crust sounds hollow, you're done. Transfer the pizza on a serving plate with ventilation underneath to keep the crust from getting soggy. You can use the typical hot plate wire found in most kitchens. Serve with red wine!

Verdict
This one is packed with summer goodness! You can go nuts with pizza. Go wild with the toppings. The more outrageous the pizza is, the more exciting to prepare.

--- TheLoneRider

ps - If you want me to objectively cover your restaurant/cafe/bake shop for this website (grand opening, food tasting, menu launch, etc.), email me.

ps - thanks Char for the Weber Grill!

Related TheloneRider Pizza Links:

• Pizza Nite with Hanka, Galia and Jordan Oct 22, 2003
• Pizza Nite with Friends Oct 3, 2003
• Pizza Nite with Tamara, Dev, Jordan and Sarah Aug 8, 2003
• Pizza Nite with AIM ebiz crew Jul 3, 2003
• Pizza Nite with Chris and Julia Jun 8, 2003
• Pizza Nite with Fab People Jan 25, 2003
• The First Pizza Night April 6, 2002

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The following people like this story:

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Reader Comments:

Andrew Mitchell
(Feb 5, 2011) ....printed off for summer. thanks!

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