Thursday, July 29, 2010

Adventures in Sourdough: Pizza on the Grill

Since I have been so busy lately, my sourdough starter has moved to a smaller jar, a jar that lives in the fridge. So I'm not using it as often, but I also don't have to worry about feeding it as often. When I need it, I pull it out, stir it up and sit it out in the laundry room to warm up for about a day. Which I did Monday. Tuesday was BBQ chicken pizza day.

I mixed up the sourdough pizza crust recipe from gnowfglins and let it sit for about an hour while I tried to tame the tomato jungle on Tuesday. Then used about 1/2 the dough for the pizza and put the other half on the table to sour some more*. I rolled it out with some cornmeal on the pizza peel.

I also had a whole chicken in the fridge that needed to be pulled apart, which I did. I took about 1 1/2 cups of the already-cooked chicken and warmed it up in a skillet with a little bacon grease. Once that was warm, I added about a cup of tomato sauce and about 1/4 cup of some barbecue sauce. I stirred that up and spread it out on the pizza. Then I just shredded some cheese on top.

Usually, I would also saute some onions and peppers in with the chicken. But, I didn't have any peppers on hand and I really didn't feel like cutting an onion. Since I used pre-made sauce, I didn't think it would be missed too much. (And I confess, it was store bought sauce from Trader Joe's! Hubby loves the stuff, but I guess it's a step up from Sweet Baby Rays, right? LOL)

My grill was preheated and I just slid it right on the grate. I wasn't a believer in grilled pizza, but it does work, I promise! No gooey dough falling between the cracks. It helps to get the grill good and hot when you first start and then turn it down a little after you put it on. Moving it over to indirect heat can also help. You don't want too much of a flame because that can cause the bottom to burn before the top is done.

Despite my initial trepidation, it doesn't fall through!

Unfortunately, I forgot to take a finished picture, and we ate it all, so, I promise it was good! It should take about 15 minutes, but check it after 10. Depending on your grill temperature and the weather (hotter outside = hotter inside the grill!), it can take up to 30 minutes.

 I've had an issue before where I put too much cheese on and it melted over the side. Which, of course, caused it to flame up and smoke...which wasn't good. But no worries, I was able to save the pizza!

Almost ready, yum!!


*With the rest of the dough, we had cheesy garlic bread with dinner on Wednesday. Rolled it out on a stone bar pan, spread some of my whipped garlic butter on and topped with freshly grated parm. I baked it while the pasta was cooking on 400°F. It was DELICIOUS!


5 comments:

  1. Thanks for contributing! This looks fabulous!

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  2. wheres the pic of it all done??? YUM! Grilled pizza is to die for! :)

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  3. I love pizza served just about anyway - grilled? Haven't tried it, but looks fabulous!

    Would love it if you would consider sharing this at Monday Mania blog carnival at The Healthy Home Economist. Recipes, green tips, personal stories, book reviews, vlogs etc are all welcome – an eclectic mix of awesome blog posts! Hope to see you there!

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  4. Pizza any way is fantastic in my book! This looks amazing! We don't grill too much as it's too hot, but in the Fall will have to try it!

    Would love it if you would consider sharing this at Monday Mania blog carnival at The Healthy Home Economist. Recipes, green tips, personal stories, book reviews, vlogs etc are all welcome – an eclectic mix of awesome blog posts! Hope to see you there!

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  5. Kira, we ate it too fast to get a pic! But it was delicious :)

    Thanks Sarah, I will link up on Monday. I prefer grilling when it's hot out because the grill is outside. It doesn't heat up the kitchen. I try to use my crockpot and my grill as much as possible in the summer. Hubby's not too keen on salads and other cold foods, so I do what I can :)

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