BigButzBBQ
is Blowin Smoke!
- Joined
- Mar 16, 2010
- Location
- Northwes...
I know this is but one in a long line of pizzas cooked on the grill threads but, if they weren't so darn good, we wouldn't keep doing them and wanting to share them with everyone.
Monday was the first day of Headstart (Preschool) for my youngest and my oldest was starting Big School (Kindergarten) on Wednesday. I figured we might as well make it into as much fun as possible so, I decided to make pizza's for dinner and have them help out. They were just wanting straight up sausage and cheese pizzas but, my youngest did put in a request for some pulled pork on her side.
They had fun helping to mix up the dough, neading it, rolling it out, and then topping it. They even helped get the grill fired up, with my youngest carrying the fat wrapped paper towel and oldest carrying the lighter out to be used on the chimney.
While I was digging through the fridge for ingredients, I came across, a red bell pepper, some lunch meat, some pickles, and that gave me an idea to create a pizza with ingredients you would maybe find on a Cuban Sandwich.
By the time my wife got home from work, the kids were already stuffed to the gills and happy little campers. I told her to grab the camera because, I had a pizza to make!
The video
It started with laying out some pizza dough that I made up using half regular flour and whole wheat flour. (This was more for wanting to experiment with the dough then the cuban sandwich aspect.) Then I dropped on 4 Tbs or Pizza Sauce and 4 Tbs of BBQ Sauce and spread it all out.
Then it was time for the base coat of shredded cheese. I used a Fancy Cheese "pizza blend" from Burnett dairy.
Then it was time for the toppings. Sliced red bell pepper, sweet onion, pickles, pieces of ham, some un-sauced pulled pork, and a touch of minced garlic here and there.
After dusting the top with a bit more cheese, out onto the OTG it went. You can't see it in the picture but, there is another pan under the pizza one with 3 tinfoil balls holding the pizza pan about an inch above the other pan.
About 20 minutes later, it came off the grill and got cut up into squares after cooling for a couple of minutes.
The flavor explosion this pizza packed was amazing! You had the sweetness of the bell pepper and onions with the sour of the pickle topped off with salty ham and garlic undertones with a nice smoke back from the BBQ Pork. I totally recommend this to anyone!
Thanks for looking!
Monday was the first day of Headstart (Preschool) for my youngest and my oldest was starting Big School (Kindergarten) on Wednesday. I figured we might as well make it into as much fun as possible so, I decided to make pizza's for dinner and have them help out. They were just wanting straight up sausage and cheese pizzas but, my youngest did put in a request for some pulled pork on her side.
They had fun helping to mix up the dough, neading it, rolling it out, and then topping it. They even helped get the grill fired up, with my youngest carrying the fat wrapped paper towel and oldest carrying the lighter out to be used on the chimney.
While I was digging through the fridge for ingredients, I came across, a red bell pepper, some lunch meat, some pickles, and that gave me an idea to create a pizza with ingredients you would maybe find on a Cuban Sandwich.
By the time my wife got home from work, the kids were already stuffed to the gills and happy little campers. I told her to grab the camera because, I had a pizza to make!
The video
It started with laying out some pizza dough that I made up using half regular flour and whole wheat flour. (This was more for wanting to experiment with the dough then the cuban sandwich aspect.) Then I dropped on 4 Tbs or Pizza Sauce and 4 Tbs of BBQ Sauce and spread it all out.
Then it was time for the base coat of shredded cheese. I used a Fancy Cheese "pizza blend" from Burnett dairy.
Then it was time for the toppings. Sliced red bell pepper, sweet onion, pickles, pieces of ham, some un-sauced pulled pork, and a touch of minced garlic here and there.
After dusting the top with a bit more cheese, out onto the OTG it went. You can't see it in the picture but, there is another pan under the pizza one with 3 tinfoil balls holding the pizza pan about an inch above the other pan.
About 20 minutes later, it came off the grill and got cut up into squares after cooling for a couple of minutes.
The flavor explosion this pizza packed was amazing! You had the sweetness of the bell pepper and onions with the sour of the pickle topped off with salty ham and garlic undertones with a nice smoke back from the BBQ Pork. I totally recommend this to anyone!
Thanks for looking!