Pizzas on the bah-bie!

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1 lb pizza dough (I just use store bought, its effortless… you can also go down to your favorite local pizza joint, they will usually sell their fresh dough, and so many places have gluten free crust now too!)

All-purpose flour

1 eggplant, or 2 small eggplants (which is what I happened to have), peeled and sliced about 1/4  inch thick

1 green bell pepper, halved seeds removed

1/2 bunch asparagus, bottoms removed

olive oil

your favorite barbecue sauce

garlic salt

fresh ground pepper

1 package Daiya mozzarella style cheese shreds


Remove dough from packaging and separate into two equal size balls. Let rise under damp cloths for 30-45 minutes. While dough rises, prepare veggies and place in a bowl or baking dish, drizzle with olive oil and toss to coat. Cook on preheated grill at medium heat, about 3 minutes each side. Remove and let stand while preparing dough.

Dust counter top and dough ball with flour. Roll dough to about 1/4-1/2 inch thickness, depending on how you like your crust. (Thinner crust obviously cooks faster, so keep a good eye on it. It takes no time at all to burn!). Repeat with second dough ball… Place each on cutting boards or pizza plates/stones – wherever they will fit to transport and serve. Pour about 1/2 cup olive oil into a bowl and have a pastry brush handy. On that note, make sure you have EVERYTHING handy out at the grill. You will need to work fast once you’ve flipped the crust.

OK first step:  Turn grill up to high heat, brush grates with olive oil, as well as one side of first crust. Place the crust oil side down and brush top with oil. Close lid and let cook 2-3 minutes. Make sure you have all your toppings ready to go.

Once dough has puffed a bit and the bottom side is golden and you see those beautiful grill marks, use tongs to flip the crust. Turn heat to LOW while you top the pie. First spread an even layer of bbq sauce, then add veggies (I just tear the peppers to spread them out, this is a rustic pizza experience). Sprinkle with garlic salt, fresh pepper and half the cheese. Turn heat back up to high and let cook another minute or two. You can check the bottom of the crust once to make sure its not burning, but try not to open the bah-bie too often, you want to keep the heat in.

Once cheese is melted and the bottom crust is browned to your satisfaction, remove pizza back to cutting board. If necessary, you can put it in a warm oven to keep temp while cooking the second pizza. Brush grill grates with oil and repeat process for second pizza. It’s that simple! And there are so many more topping combos I can’t wait to try out!!