Thin-Crust Barbecued Pizza
By Jennifer Low
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This recipe for Thin-Crust Barbecued Pizza is especially good for families with hungry teenagers. The dough “bubbles” up into a delicious crispy-outside, tender-inside crust. Look for fresh pizza dough in your supermarket’s chilled foods case.
- 1-1/2 lb. (750 g) whole-wheat or regular fresh pizza dough
- Olive oil for drizzling
- 1-1/2 cups (375 mL) tomato or pizza sauce
- Selection of toppings: chopped chicken or ham, lean cooked sausage meat, sweet peppers, tomatoes, onion, Thinly sliced zucchini, baby spinach leaves, mushrooms, fresh chopped herbs such as basil and oregano.
- 1-1/2 cups (375 mL) grated Cheddar cheese (about 4 oz./ 120 g)
- 1-1/2 cups (375 mL) grated mozzarella cheese (about 4 oz./ 120 g)
- Have the sauce, toppings and cheese ready near the barbecue. To make the pizza crusts, slice off chunks of dough into single serving pieces (about the size of an apple).
- Drizzle olive oil onto a work surface (a cookie sheet works well). Rub hands with oil. Press out dough thinly, to about 1/8 inch (3 mm). It must be very thin since grilling makes the dough bubble up a lot.
- Lay the flattened dough on the hot grill. Cover and cook. Reduce barbecue heat if there are flare-ups. The crust is ready to be flipped when it is golden and crispy on the underside, about two minutes.
- Flip crust and immediately add sauce, toppings and cheese. Cover with the lid, cook until cheese is melted and underside of crust is golden.
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