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!!

This post is a part of Simple Lives Thursday Blog Hop and Pennywise Platter Thursday.

*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!