August 12, 2005
Fiasco on the Grill
Cooking a pizza on the barbeque sounded like a fun and tasty new meal to try. I have tried this indoors before, however, making a pizza crust on a George Foreman Grill is not quite the same thing as using a barbeque. But, you need to be open-minded when trying new things so try this recipe when you’re not rushed for time and don’t expect perfection.
Simple recipe that includes your personal preferences, but this all happens very quickly so be sure to have all the ingredients handy to add to the pizza.
1 ready-to-bake pizza crust (refrigerator dough)
Part-skim mozzarella cheese
Toppings such as cooked, chopped chicken, turkey pepperoni, chopped mushrooms, bell peppers, black olives, artichokes, onions or whatever you like on your pizza.
Heat barbeque. Unroll dough and press dough into desired thickness using a rolling pin. Spray skillet with cooking spray. Cook vegetables until desired doneness. Add spices such as red pepper flakes, oregano or basil as desired. Spray barbeque with cooking spray and turn to low heat. Place dough on grill and cook for 3 minutes or until puffy and golden brown. Turn over pizza crust. Spread on pizza sauce, sprinkle with cheese and add toppings. Pizza is ready when the cheese is melted. If the crust is done before the cheese is melted, turn off the barbeque and let the pizza cook with the barbeque closed.
Other treats to try on the barbeque:
Fruits like pineapple, melon, banana, pears, plums or peaches. Spray grill with cooking spray. Slice fruits in half and place cut-side down on the grill. Be careful not to overcook them because they may fall apart.
Vegetables like asparagus, zucchini squash, or assorted sliced veggies cooked on a grill pan (all seasoned with olive oil and spices like parsley, oregano, basil or lemon pepper). Or roast corn on the cob on the grill. Just leave it in the husk and remove the corn when the husks are blackened.
Posted by Lisa at August 12, 2005 2:49 PM
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