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



In a bread machine:  Combine 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. 

By hand/dough hook: In a large bowl, mix all of ingredients above. Either use a dough hook, or turn onto a floured work surface and knead for 10 to 12 minutes by hand 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, coat lightly with oil, cover with plastic wrap sprayed with nonstick spray, and allow it to rise in a warm place until doubled in size, about 30 minutes.

Turn risen dough onto a floured work surface. Roll, pat or stretch the dough into an approximately 16-inch round circle and slide it onto a flat baking sheet.  Brush top of the dough with 1 Tbsp of olive oil. Carefully lift dough off of the baking sheet and place it onto a moderately hot barbeque grill, oiled side down, and grill until the bottom is golden brown and has char marks, about 3 to 5 minutes. While dough is grilling, carefully brush top of dough with remaining olive oil. When bottom is done, is ready, carefully flip and slide it, grilled side up, onto a baking sheet. Top with BBQ sauce, then add kale, tomatoes, bacon and cheese. Slide pizza back onto the grill, topping side up, and grill, covered, until the underside is golden brown and the cheese is melted, 3 to 5 minutes.  Remove from grill. Cut into pieces and serve immediately. 

makes one 16-inch pizza Print this Recipe

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