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BBQ BLT Pizza

July has certainly cranked up the heat, which makes it less than appealing to create oven-like temperatures in my kitchen for our weekly dinner tradition, pizza Friday.  If you’ve ever made pizza at home, you know that the oven has to be set well into the upper 400°’s to achieve a crispy crust.  I don’t mind this high temperature warming up our kitchen in the middle of winter, but not so much during the hottest days of summer.  So, to keep the heat outdoors, we use our BBQ grill to cook pizza.    

We’ve been grilling pizza for a number of years with Caramelized Onion and Blue Cheese Grilled Pizza, Grilled Peach Pizza on Honey Whole Wheat Crust, and Grilled Pizza with Caramelized Onions, Sausage and Cheese being some of our favorites.  This Friday I made a BBQ BLT Pizza and it was a huge hit.  The crust, made with Hodgson Mill Whole Wheat Flour and Hodgson Mill Naturally White Flour, is topped with BBQ sauce, mozzarella cheese, tomatoes, thin strips of kale and crispy bacon. After some minimal prep work inside, our pizza was cooked to crispy perfection on the grill – outside. 

Making your own pizza dough is quick and easy to do whether you use a bread machine (my preference) or mix it together by hand. The most important thing in creating an outstanding pizza crust is to begin with premium quality, all-natural ingredients like, Hodgson Mill Whole Wheat Flour, Hodgson Mill Naturally White Flour, Hodgson Mill Yellow Corn Meal and Hodgson Mill Fast Rise Yeast.

Start off by combining the flour, cornmeal, water, egg, salt, brown sugar, oregano, and yeast in the pan of a bread machine.  Turn the machine on and run the dough cycle for about 12 minutes or until the dough has come together into a nice ball, adding more flour or water if necessary.  Turn the machine off and allow the dough to rise, with the lid down, for 30 minutes or until doubled in size. 

To make the dough by hand, mix all of the ingredients in a large bowl, transfer the mixture to a floured work surface and knead for 10 to 12 minutes or until the dough comes together into a soft (not sticky) cohesive ball, adding more flour or water if necessary.   Put the dough back into the bowl, cover and allow it to rise for 30 minutes or until doubled in size.

 I added fresh oregano to this dough for extra flavor, but it can be left out or substituted with a pinch of dried oregano instead. 

While the dough is rising, dice the tomatoes, cook and crumble the bacon, shred the mozzarella, slice the kale into thin strips (tossing them with a little olive oil) and prepare the BBQ grill. Kale is standing in for the lettuce found in traditional BLT’s because it holds up well to the high heat and it’s good for you.  My kids, while not being big kale eaters, didn’t mind having it on this pizza one bit. 

This is what my dough looked like after 30 minutes.  I love how the bits of fresh oregano are speckled throughout the dough.  So pretty!

Next, on a floured work surface, roll the dough into an approximately 16-inch round circle and slide it onto a flat baking sheet.  Brush the top of the dough with olive oil.

Using both hands, lift the dough off of the baking sheet and place it onto a moderately hot barbeque grill, oiled side down, and grill until the underside is golden brown and has char marks, about 3 to 5 minutes.

While the dough is grilling, carefully brush the top with more olive oil.

Bring the BBQ sauce, mozzarella cheese, tomatoes, kale and bacon out to the grilling area so that they’re on hand when the crust is golden brown and ready to top.   I used a sweet and smoky BBQ sauce, but any flavor sauce you have on hand will do.

 

When the crust is ready, carefully flip and slide it, grilled side up, onto a baking sheet and top with some BBQ sauce.  I didn’t really measure how much BBQ sauce I put on; just use enough to give the top a light coating –around half a cup. 

Next add the kale, tomatoes, bacon and cheese on top of the BBQ sauce.  Slide the pizza back onto the grill, topping side up, and grill, covered, until the underside is golden brown and the cheese is partially melted, 3 to 5 minutes.  Transfer the pizza to a cutting board or back onto the baking sheet and cut into pieces.  Serve immediately. 

This BBQ BLT Pizza has all of the components of our favorite sandwich and then some.  The BBQ sauce creates a delicious bottom layer on the oregano-speckled whole grain crust and the hearty kale, juicy tomatoes, salty bacon and gooey mozzarella cheese make for a mouthwatering combination on top.   Make pizza Friday part of your own family tradition and start it off with this BBQ BLT Pizza.  It’s a great way to eat pizza and keep the heat outdoors where it belongs.  Enjoy!

BBQ BLT Pizza

 Crust
Topping
  • 1/2 cup barbecue sauce
  • 1 cup kale thinly sliced and tossed with 1 tsp. olive oil
  • 1 cup grape tomatoes diced
  • 4 slices bacon cooked and crumbled
  • 1 1/2 cups mozzarella cheese shredded
  • Instructions

    Combine the flour, cornmeal, water, egg, salt, brown sugar, oregano, and yeast in the pan of a bread machine.  Turn the machine on and run the dough cycle for about 12 minutes or until the dough has come together into a nice ball, adding more flour or water if necessary.  Turn the machine off and allow the dough to rise, with the lid down, for 30 minutes or until doubled in size. 

    To make the dough by hand, mix all of the ingredients in a large bowl, transfer the mixture to a floured work surface and knead for 10 to 12 minutes or until the dough comes together into a soft (not sticky) cohesive ball, adding more flour or water if necessary.   Put the dough back into the bowl, cover and allow it to rise for 30 minutes or until doubled in size.

    On a floured work surface, roll the dough into an approximately 16-inch round circle and slide it onto a flat baking sheet.  Brush the top of the dough with 1 Tbsp of olive oil. Using both hands, lift the dough off of the baking sheet and place it onto a moderately hot barbeque grill, oiled side down, and grill until the underside is golden brown and has char marks, about 3 to 5 minutes. While the dough is grilling, carefully brush the top with the remaining olive oil. When the crust is ready, carefully flip and slide it, grilled side up, onto a baking sheet and top with BBQ sauce. Next add the kale, tomatoes, bacon and cheese on top of the BBQ sauce.  Slide the pizza back onto the grill, topping side up, and grill, covered, until the underside is golden brown and the cheese is partially melted, 3 to 5 minutes.  Transfer the pizza to a cutting board or back onto the baking sheet and cut into pieces.  Serve immediately. 

    Notes

    I used a sweet and smoky BBQ sauce for our pizza and lacinato kale.

    Crust by Holly, Toppings adapted from iowagirleats.com

    Servings

    Makes one 16-inch pizza

    You can find BBQ BLT Pizza and other recipes from Hodgson Mill by visiting the Recipes page.


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    Author: Holly






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