June 8, 2008
Barbeque Pizza
At our house, one of the very best developments of late has been the advent of barbeque pizza. We adore homemade pizza, but as the weather gets hot, turning on the oven becomes deeply undesirable, but then the desire for pizza still remains, so whatever to do? The following recipe (and grilling instructions) are based on those from our favourite cookbook Vegetarian Classics by Jeanne Lemlin.
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon dried basil
- 4 tablespoons chilled margarine
- 1/2 cup of milk or soy milk
- 1/2 cup water
- Olive oil
1) Mix first four ingredients in a large bowl. Add the margarine, and then rub it into the dry ingredients with your fingers until the mixture is coarse. Blend milk and water, and slowly add to the flour mix, stirring until the dough is evenly moistened.
2) Place the dough on a floured surface, and knead two or three times (“until pliable”). Divide into four balls.
3) Press the four balls flat, not so large that all four will not fit on your bbq grill. Brush both sides of each pizza with olive oil.
4) By this time the bbq should be lit and hot. Place oiled dough on the grill for three minutes, and then flip and cook on the other side for three more minutes. Remove from the grill.
5) Add pizza toppings.
6) Return pizzas to the grill and cook for about three more minutes, until the cheese is melted.
7) Cut into quarters, and serve
