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Too hot to cook? Fire up the grill and make a pizza! Try this one, made with tangy BBQ sauce and a great take on a BLT – bacon, kale, and grape tomatoes, covered with yummy melted mozzarella.



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. 


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

Crust by Holly, Toppings adapted from


makes one 16-inch pizza Print this Recipe

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