Nothing says summer like a grilled pizza. I loved using my barbeque this summer, I used it any chance I could. Grilling the pizza dough on the que gives the pizza a sturdy crust, with a soft center. Don’t be afraid to create your own pie with unusual toppings!
Note: I’m usually skeptical when it comes to using measurements, but with baking measurements are necessary.
The rest of the recipe you make by sight, no measurements needed.
Basic Pizza Dough
- 3 cups of flour
- 3 tablespoons of olive oil
- 1 teaspoon salt
- I cup of water
- 1 packet of yeast
Ground Beef and Eggplant Topping
- Ground Beef
- Tomato paste
- Chopped Tomatoes
- Chopped Onion
Basic Pizza Dough
In a bowl or mix master add the flour, oil, salt, dissolve the yeast in the water and then add to the bowl. Once everything is combined, form the dough into a ball and put it in a bowl, cover with a towel and let rise for about an hour or two.
Chopped Meat and Eggplant
Step 1: In a pot add chopped onion and a drop of olive oil, sauté for about 3 minutes. Next add the ground beef and mash with a potato masher until cooked.
Add a can of tomato paste, a few squirts of ketchup, garlic, salt, oregano, and a seedless chopped tomato. Stir and cover- let simmer for about an hour.
Step 2: Slice the eggplant into discs, brush with oil on both sides and grill on the bbq for 3 minutes on each side. Set aside.
Step 3: Roll out the dough into personal pies, or one large round pie –which ever you prefer. Dust both sides with a little flour, and then transfer to a tray. Take a paper towel and dip it in oil, then oil the bbq grates. Put the pizza dough on the fire; grill each side for about 1-2 minutes. The pizza dough cooks really fast on the grill, if you like your dough soft don’t leave it on for too long because it gets crispy very fast. Take the pizza dough off the fire and add the sauce and topings. Put the pizza back on the grill and turn the heat down to low, close the bbq and let heat for another 2 minutes.