• Wine Regions
    • Napa Valley Wine Country Guide
    • Healdsburg – Russian River Wine Country
    • Sonoma Valley Wine Country Planning Guide
    • Mendocino Wine Country
    • Carneros
    • Paso Robles Wine Country
    • Santa Barbara Wine Country
    • Livermore Valley wineries
    • Lodi Wineries
    • Sierra Foothills Wineries
    • Monterey Wineries
    • Santa Cruz Wineries
    • Lake County Wine Country
    • Yolo County Wine Country
  • Tasting Room Guide
    • Tasting Room Etiquette
    • Napa Valley on a Budget 2022
    • What to Pack for a Wine Country Picnic
    • How to Taste Wine
    • Bocce Wineries
    • Organic Wineries
    • Vineyard Year
    • Best wine country backroads
    • Winery Wine Clubs
    • Buying Wine at a Winery
    • Wine Varietals
    • Wine Appellations
    • Solar Wineries in California
    • How many bottles of wine in a barrel?
    • Hiking in Wine Country
  • Wine Guide
    • Pairing Food & Wine
      • Which wines for dinner?
    • Which Wine Glass
    • Decanting wine
    • Which Corkscrew works best
    • Corkage Fees
    • Corked Wine
      • Preserving Wine – what to do with the unfinished bottle of wine
    • Hosting a Wine Tasting Party – How to pull it off
      • Hosting a Serious Wine Tasting Party
      • How to Host a Fun and Casual Wine Tasting Party
      • Wine Scoring Sheets | Wine Tasting Forms | Wine Scorecards
      • Checklist for Successful Wine Tasting
    • Wine Gifts for Wine Geeks
      • Best Wine Books
      • Top Ten Wine Cookbooks
      • Best wine fiction books
    • Best Wine Bargains
    • Wine Collection Tips
  • Wine Country Insider
    • Wine Trails off the Beaten Path
    • Quick Getaways
    • Hiking in Wine Country
    • When to Visit Wine Country
    • Which wine region to visit and why
    • Redwoods and Vineyards
  • Blog
  • About Us
  • Site Map
  • Contact Us
  • Advertise
You are here: Home / Archives for Pizza barbecue

In Search of the Perfect Barbecue Pizza

June 2, 2009 by Joe Becerra

Pizza on the grill
A couple of years ago I took at BBQ cooking class from Jamie Purviance, the author of several Weber cookbooks. Jamie showed us how to cook up a pizza on the grill, something I never thought was possible. Since then I have been hooked and now prefer a BBQ pizza to one made in the oven. The crust is thin, the cooking process is more fun and you don’t have to deal with smoky indoor issues that you often get cooking an oven pizza. I made plenty of errors in the beginning but now I have the procedure nailed down. If you like to barbecue, try a pizza on the grill. Here is how I cook it.

The easiest way to do this is get some ready-made dough from Trader Joe’s. With one package of dough you can make two ten inch pizzas. You also might be able to buy some dough from your local pizza shop. When I am feeling industrious or want a gourmet crust I make the dough from scratch using Joanne Weir’s pizza recipe dough. Joanne’s dough is the best I have tasted but the down side is it takes work and usually you will end up with flour all over the kitchen and yourself.

Divide the ball of dough into two pieces. Begin flattening out the dough by hand into a circle. Give the dough a rest for a few minutes when it no longer wants to flatten out. Try again until you have about an 10-inch diameter. I use a pizza peel and bring it out to the grill. Set the temperature on a gas grill to medium or a tad higher. I have only cooked once on a charcoal grill and this is much trickier. Keep the charcoal heat low and you should be okay.

Take your pizza crust and slide it onto the grill. After about two minutes the dough should not stick to the grill and you will be able to slide it with a spatula about a quarter turn to get nice grill marks on the crust. After another two minutes, take the crust off and turn it over on the pizza peel so the cooked side is facing you. Put all your pizza fixings on the crust and return to the grill for about 4 to 6 minutes. That is all there is to it.

In the top photo, this pizza has cherry tomatoes with pesto and black olives and Prosciutto. I coat the crust with lots of pesto, then add a combo of mozzarella and fontina cheese. Next, I add the cherries tomatoes that had been cut in half and marinated in garlic and olive oil for about 30 minutes. Then a little more cheese and back on the grill. When I take the pizza off the grill, I add the sliced olives and fresh basil.

Filed Under: Food Tagged With: Pizza barbecue

Latest from the Blog

  • 13 Reasons to Visit a Working Winery
  • Tracking Down Old Vine Zinfandel
  • Russian River Valley
    Russian River Valley Wine Country
  • Paso Robles Big Three Wineries
  • Where to go in California Wine Country 2023
-->

CALIFORNIA WINE COUNTRY REGIONS:

Carneros • Livermore • Lodi • Mendocino • Monterey • Napa Valley • Paso Robles • Santa Barbara County • Santa Cruz Mts. • Sierra Foothills • Russian River • Sonoma Valley

Connect With Us

Want to keep up with Wine Country Getaways? Follow us across our social networks!

  • Facebook
  • Twitter

Sign up for wine country news from Janelle and Joe

* indicates required

Copyright © 2023 · Wine COuntry Getaways

 

Loading Comments...