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grilled southwest bbq pizza
Grilled Southwest BBQ Pizza
Chef Allan Schanbacher
October, 2008, Page 224
26 ounces pizza dough (homemade or store-bought)
1 cup roasted peppers, cut into strips
1 cup sun-dried tomatoes packed in olive oil, cut into strips
¼ cup olive oil (reserved from the sun-dried tomatoes)
1 large red onion, sliced, grilled and chopped (go to phgmag.com for instructions on grilling red onions)
3 cups roasted turkey (white or dark meat), cut into small pieces
8 ounces fresh mozzarella, sliced thin
8 ounces shredded pepper jack cheese
½ cup barbecue sauce, or to taste
1 cup fresh basil leaves, torn into pieces
Photo by Werner Segarra
Divide dough into 2 pieces and roll into balls. Place on a floured sheet tray, dust tops with flour, and loosely cover with a damp towel or plastic wrap. Let rise at room temperature for 35 to 45 minutes.
Heat grill on high heat. When hot, cover until ready for dough.
Working with one piece of dough at a time, flatten and pull to stretch into an oval that is 14" x 12" x ¼" thick. Place the dough on a floured pizza peel or the underside of a sheet tray. Slide onto grill and cook 6 to 8 minutes. Turn over and cook for another 4 to 6 minutes. Remove from grill; repeat with the remaining dough.
Brush crusts with oil and layer with toppings, dividing toppings between the two pizzas. Put peppers on first, then add tomatoes, onions, turkey and cheeses. Drizzle with barbecue sauce; top with basil.
Lower grill heat to medium. Carefully place pizza on grill; cover. Cook for 10 minutes until cheeses are melted and bubbling. (If desired, instead of grilling, bake in preheated oven at 400 degrees for 10-12 minutes). Remove. Place on a cutting board and cut into wedges.
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