Pizza is best when cooked in a hot oven and there is nothing hotter than my barbeque with the cover down. It can get up to 550 degrees in less than ten minutes. For the crust, follow the recipe for making Pita Bread on the Barbeque. Knead the dough for a few minutes until you get a very round ball. Place the ball of dough on a floured board and roll it out with a rolling-pin also dusted in flour. Be careful to keep it symmetrical. When you’ve rolled it out as thin as you can, transfer it by folding it in quarters to a pizza pan (I prefer one with air holes) that is dusted with corn mealwhich keep it from sticking to the pan.
Before placing your ingredients on the crust, brush it with a teaspoon of olive oil. If you have any, place some fresh chopped basil leaves on the oiled crust. And if you are really adventurous, tray adding a sprinkling of ground fennel seed or finely sliced garlic.
Next add your sauce and spread it over the top leaving a small edge. Add your sliced vegetables (you can also use any leftover steamed or roasted vegetables) and then the cheese – how much cheese, well, that’s up to you but not too much because if there is too much, the dough will either not cook entirely in the center or you’ll burn the cheese and edges trying to make sure the crust is cooked. So, for a 12 inch pizza I add about 12 ounces of shredded mozzarella (should be able to see the veggies and sauce just a little bit) and then I sprinkle the top with grated romano cheese, and a quarter teaspoon chopped fresh basil or oregano and then hit it with a few turns of the pepper mill. Now it’s ready for the barbeque. Keep the temperature at 500 degrees and in about 10 minutes it should be done.
If you like pesto, you can substitute the oil and basil leaves for the crust with a few tablespoons of pesto sauce if you have it. Suggested vegetables, roasted red peppers, roasted eggplant slices, mushrooms, onions, zucchini, pineapple, fresh tomatoes, asparagus…what ever you like.
By the way, I love left over pizza in the morning!