Pizza on the Barbie

Brick Oven Pies from Your Own Backyard

By Aly Wagonseller

Kind of like burgers, chicken wings and French fried potatoes, pizza made at home has a bad rap.  Sure, frozen pies have somewhat evolved, with quick rising crusts that run circles around the cardboard versions of days gone by.  But it’s still difficult for most home cooks to justify the expense and time of making their own pizza; particularly if the evening culminates in the kids speed dialing Domino’s, leaving your dreams of becoming the next Food Network Pizza Challenge winner in a puff of pizza delivery truck smoke.  That is, until now.

Getting gourmet results without the hefty bill is within your realm. In fact, it’s in your own backyard.  I’m not suggesting that you build a professional pizza kiln; although that would be dreamy. All you really need is your everyday barbecue grill. It’s the perfect tool for making brick oven style pizza without a lot of fuss. Add a pizza stone and peel, (pick up a set on Amazon.com for about $40), as well as the moxie to give it one more shot to impress the troops, and you’re on your way to making homemade pizza your family will actually look forward to!

There are a few tips to abide by. Picking up pre-made dough at Trader Joes, Fresh and Easy or Whole Foods is a nice, time saving alternative to making your own. They have both white and healthier whole wheat versions, and as long as the dough is not overworked, it makes for a pretty decent base. Visit

www.finecooking.com/videos/how-to-shape-pizza.aspx for a great video on shaping your crust.  Good pizza sauce is also essential, with many bottled versions being overly thick and distractingly filled with ingredients that only compete with your toppings.  Make your own by simply mixing tomato sauce or crushed tomatoes with a bit of sugar, oil and spices, or choose plainer versions, thinning them with additional water if needed. And who says you have to stick with tomatoes? Get creative, using barbecue, hoisin, Thai peanut or other sauces as a base for gourmet pies.  Remember that less sauce is more, regardless of what type you choose.  Finally, although you can use a stone, don’t be afraid to cook your pie directly on the grill grate. The trick is to lightly oil the grate and cook one side of the crust until golden, then turn the crust over and add the sauce, cheese and toppings, cooking until done. It creates a crust that’s not soggy, rises nicely and has that authentic, brick oven crispiness.

Delicious, homemade pizza, including our versions of Thai Chicken, Easy Mediterranean, and Pear Pecan dessert pizza, are a flip and a flame away. You might never buy frozen again.

Easy Mediterranean Pizza  

Serves 4

1 lb. prepared pizza dough 

1-2 Tbsp. olive oil

1/4-1/2 cup pesto sauce, brought to room temperature

4 oz. mozzarella cheese, shredded

1/4 cup kalamata olives, halved

1/3 cup sun-dried tomatoes cut in strips

1 cup artichoke hearts, coarsely chopped

1 cup spinach leaves, slightly wilted

2 Tbsp. pine nuts, lightly toasted

4 oz. feta cheese, crumbled

Preheat barbecue grill or pizza stone placed directly on grill to approximately 450ºF. If not using a pizza stone, lightly oil grate.

Prepare pizza crust to form a 14 to 15-inch round, or four smaller, individual sized pies. Gently transfer to a lightly floured pizza peel with the raised crust side of the dough facing downwards. Brush exposed dough with oil. Using short, forward motions, lightly shake dough onto grill grate or stone and grill until bottom is light golden brown, about 3-5 minutes. Using tongs and a spatula, carefully flip pizza over. Lightly brush crust with more oil.

Spread pesto sauce in a thin layer, covering crust up to the raised edge, about ½-inch in on each side. Top with mozzarella cheese, olives, sun-dried tomatoes, artichoke hearts, wilted spinach leaves and pine nuts.  Sprinkle with feta. Close lid and let bake until cheeses are melted and bottom of crust is browned, approximately 5-8 minutes depending on grill heat. If using a stone, this may take longer.  Check pizza frequently to avoid over browning the crust.  If necessary, turn the heat under the pizza off, cooking over indirect heat until toppings are done. Allow to cool for 5 minutes before slicing.

Grilled Pear, Pecan Streusel and Cheddar Dessert Pizza 

Serves 4-6

1/4 cup flour

1/4 cup brown sugar

1/4 cup chilled butter, cut into ½ inch pieces

1/3 cup coarsely chopped pecans, lightly toasted

1 lb. prepared pizza dough

Olive oil

4-5 oz. sharp, white cheddar cheese, very thinly sliced

2 medium sized pears, very thinly sliced

Fresh lemon juice

Preheat barbecue grill or pizza stone placed directly on grill to approximately 450ºF. If not using a pizza stone, lightly oil grate.

In a food processor, prepare streusel by pulsing the flour, sugar and butter until coarse crumbs form.  Stir in pecans and set aside.

Prepare pizza crust to form a 14 to 15-inch round, or four smaller, individual sized pies. Gently transfer to a lightly floured pizza peel with the raised crust side of the dough facing downwards. Brush exposed dough with oil. Using short, forward motions, lightly shake dough onto grill grate or stone and grill until bottom is lightly golden brown, about 3-5 minutes. Using tongs and a spatula, carefully flip pizza over. Lightly brush crust with more oil.

Layer cheese over crust, covering the surface up to the raised crust edge. Arrange pears over cheese, lightly sprinkling with a small amount of lemon juice.  Sprinkle streusel topping over pears. Close lid and let bake until cheese is melted and bottom of crust is browned, approximately 5-8 minutes. If using a stone, this may take longer.  Check pizza frequently to avoid over browning the crust.  If necessary, turn the heat under the pizza off, cooking over indirect heat until toppings are done. Allow to cool for 5 minutes before slicing.

Steak, Ricotta and Arugula Piadina 

Serves 4-6

½ cup extra-virgin olive oil

1 clove garlic, minced

½ tsp. each dried thyme, oregano and basil

3 1/2 cups all-purpose flour

1/2 tsp. baking soda

Kosher salt

½ cup lard or vegetable shortening, room temperature

3/4 cup water

1 1/2 cups fresh ricotta cheese

Freshly ground pepper

4 oz. baby arugula (4 cups)

1 tsp. fresh lemon juice

How much prosciutto?

1/4 lb. thinly sliced flank steak, cooked medium rare

Combine olive oil, garlic and spices in a small bowl.  Set aside.

In a standing electric mixer fitted with a dough hook, combine flour, baking soda and 2 teaspoons of salt. Add the lard and mix at medium-low speed until evenly combined. Slowly add the water, mixing until the dough forms a mass around the hook. Increase the speed to medium and knead until smooth, 5 minutes. Divide into 6 pieces and roll each into a ball. Wrap the balls in plastic and let rest at room temperature for 30 minutes.

Heat an iron piastra or cast iron griddle on the barbecue until very hot. On an unfloured work surface, roll out each ball to a 10-inch round, about 1/8-inch thick. Brush both sides with the seasoned oil and grill on the piastra or griddle, turning once, until golden and cooked through, about 3 to 4 minutes. Wrap in foil and keep the flatbreads warm until assembly time.

In a small bowl, season the ricotta lightly with salt and pepper. In a medium bowl, toss the arugula with 1 tablespoon of oil and the lemon juice and season with salt and pepper. Arrange 3 breads on a work surface and spread with the ricotta. Top with the arugula salad and flank steak. Cover with the remaining bread, cut into quarters and serve warm.

Thai Chicken Pizza

Serves 4

1 lb. prepared pizza dough

1/2 cup shredded carrots

1/4 cup sliced green onions

1/2 cup diagonal-sliced red bell peppers

1 tsp. sesame oil

1/2 cup Thai peanut sauce, divided

1 1/2 cups shredded mozzarella cheese

2 boneless skinless chicken breast filets, grilled and sliced into strips

Cilantro

1 Tbsp. roasted peanuts, chopped

Preheat barbecue grill or pizza stone placed directly on grill to approximately 450ºF. If not using a pizza stone, lightly oil grate.

In a small bowl, combine shredded carrots, green onions, bell pepper and sesame oil. Season with salt and pepper if desired and set aside.

Prepare pizza crust to form a 14 to 15-inch round, or four smaller, individual sized pies. Gently transfer to a lightly floured pizza peel with the raised crust side of the dough facing downwards. Brush exposed dough with oil[LR1] . Using short, forward motions, lightly shake dough onto grill grate or stone and grill until bottom is light golden brown, about 3-5 minutes. Using tongs and a spatula, carefully flip pizza over. Lightly brush crust with more oil.

Spread 1/3 cup of the peanut sauce in a thin layer, covering crust up to the raised edge, about ½-inch in on each side. Top with mozzarella cheese and chicken slices. Close lid and bake until cheese is melted and bottom of crust is browned, approximately 5-8 minutes depending on grill heat. Check pizza frequently to avoid over browning the crust.  If necessary, turn the heat under the pizza off, cooking over indirect heat until toppings are done. 

Top warm pizza with carrot mixture and torn cilantro leaves.  Sprinkle with chopped peanuts and drizzle with remaining peanut sauce.

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 [LR1]I think we should indicate olive oil in the ingredient list as well as here. People might brush it with sesame oil, which might not be a bad thing.

Recipes From February

Instant Pot Indian Butter Chicken 
Serves 4­-6

• 1/4 cup butter flavored coconut oil (Whole Foods)
• 1/2 sweet onion, thinly sliced 
• 1 small red bell pepper
• diced 4 cloves garlic, minced
• 1 Tbsp. freshly grated ginger
• 2 tsp. garam masala
• 1 tsp. ground turmeric
• 1 tsp. smoked paprika
• 2 tsp. ground cumin
• 1/4 tsp. ground cayenne pepper, optional
• 1 tsp. salt, more to taste 1/2 tsp. pepper, more to taste
• 1 can diced hot/spicy Rotel tomatoes
• 1 8 oz. can tomato sauce
• 1/2 cup chicken stock
• 2 pounds boneless, skinless chicken thighs, cut into chunks
• 1/2 cup coconut cream (not milk)
• 2 Tbsp. almond flour
• 1/4 cup chopped fresh cilantro leaves, divided
• Cauliflower rice for serving

– Combine garam masala, turmeric, paprika, cumin and cayenne in a small bowl; set aside. In another small bowl, whisk together coconut cream and almond flour; set aside.

 – Set Instant Pot to sauté setting. Add coconut oil, onion and bell pepper. Cook, stirring frequently, until tender. Stir in garlic, ginger and spice mix, cooking until fragrant, about 1 minute; season with salt and pepper. Turn off sauté setting and add diced tomatoes, tomato sauce, chicken stock and chicken. Select manual pressure cook setting to high and set for 10 minutes. When finished cooking, quick­release pressure according to manufacturer’s directions.

– Remove lid and select high sauté setting. Stir in coconut cream mixture and cook, stirring frequently, until slightly thickened, about 3­5 minutes. Stir in cilantro; season with salt and pepper if desired. Serve immediately with cauliflower rice.

Paleo One-Pot Turkey Bolognese with Spaghetti Squash 
Serves 4

• 1 Tbsp. extra-virgin olive oil 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 lb. ground turkey
• 2 spicy Italian sausage links, cut into bite sized pieces
• Fine sea salt and freshly ground black pepper
• 1 (28 oz.) can Cento crushed San Marzano tomatoes
• 2 celery stalks, diced
• 2 carrots, diced
• 1 Tbsp. aged balsamic vinegar
• 1 tsp. pure maple syrup
• 1 tsp. dried oregano
• 1 1/2 tsp. dried basil 1 (3 lb.) spaghetti squash
• 1/4 cup full-fat coconut milk (optional)

– Press sauté and add the olive oil, onion, garlic, turkey, sausage and 1 tsp. salt to the Instant Pot. Sauté until the meat is browned and cooked through, breaking it up with a wooden spoon as you stir, about 8 minutes. Press Cancel to change cooking cycles. Add in the tomatoes, celery, carrots, vinegar, maple syrup, oregano, basil, and 1/2 teaspoon salt and stir well. 

-Wash the spaghetti squash and carefully pierce the skin with a sharp knife to vent. Place the whole squash directly into the sauce, making sure that the area where you pierced the skin is facing up, out of the sauce, to vent. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 15 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then release any remaining pressure. Using oven mitts, lift the spaghetti squash out of the pot. Transfer it to a cutting board to cool slightly. Stir the coconut milk into the sauce and season with salt and pepper, to taste. 

-Cut the cooked spaghetti squash in half crosswise and use a spoon to remove the seeds from the center. Use a fork to scrape out “noodles” from the squash and place them on plates. Spoon the Bolognese sauce on top of the noodles and serve. Store leftovers in an airtight container in the fridge for up to one week. 
Adapted from a recipe by Megan Gilmore from The Fresh and Healthy Instant Pot Cookboo

Copy Cat Sous Vide Egg Bites Makes 
7 Bites

• 4 large eggs
• 1/4 cup mozzarella cheese
• 1/4 cup feta cheese
• 1/2 cup cottage cheese
• 1 green onion, chopped
• 1 roasted red bell pepper, chopped
• 1/4 cup spinach, chopped
• 1/2 tsp. salt, optional

Put 1 cup of water in the bottom of your Instant Pot followed by the trivet that came with your pot. In a blender, add eggs and cheese, blending until smooth, about 15­30 seconds. Stir in vegetables and salt. Divide evenly between the cups of a silicone egg bite tray (available at Amazon.com), or use 4 small mason jars that have been sprayed with cooking spray. Cover tightly with foil and lower onto the trivet in the pot. Set the Instant Pot to the steam setting and cook for 10 minutes. Allow the pressure to release naturally for 10 minutes then open the vent to release any remaining pressure. Remove from the pot and let cool for a few minutes before eating. May also be reheated in the microwave for 30­45 seconds.

Keto Blueberry Lemon Cheesecake
Serves 6

• 16 oz. cream cheese, room temperature
• 1/2 cup sour cream, room temperature
• 1 1/4 cup + 3 Tbsp. erythritol powdered sugar, like Swerve, divided
• 1/4 cup lemon juice
• 4 eggs, room temperature
• 1/4 cup butter flavored coconut oil
• 1/2 cup almond flour
• 1 1/2 cups blueberries
• Zest of one lemon

-For the crust, combine almond flour and 1 Tbsp. of erythritol in a small bowl. Cut in coconut oil and work with a fork until crumbly. Press into a lightly greased 7­inch springform pan. Set aside.

-Blend cream cheese, sour cream and 1 1/4 cup erythritol in a stand mixer until smooth. Add lemon juice and mix. Add eggs, one at a time, mixing thoroughly between each addition. Fold in one cup blueberries with a rubber spatula. Pour over prepared crust in springform pan. Place a paper towel loosely over the top of the pan then cover it tightly with foil. Tear a sheet of foil long enough to go under the pan and up to the top of your Instant pot. Fold into thirds lengthwise. Place the pan in the middle of the foil and bring the sides up to create a “sling handle” on each side. This will allow for easy removal from the pot. 

-Add 1 cup of water in the bottom of your Instant Pot followed by the trivet that came with your pot. Place springform pan (with foil handles placed upwards towards the lid and on both sides of the pan) into the Instant Pot. Set for high pressure cooking and cook for 30­35 minutes. Allow the pressure to release naturally, about 20 minutes more. Remove from pot and take off foil and paper towel. Center can be wiggly but shouldn’t be liquid. If it is, cook for 5­10 minutes more. Let cool to room temperature, then refrigerate overnight. 

-In a small sauce pan, cook remaining ½ cup blueberries, 2 Tbsp. erythritol and the zest of one lemon over low heat. Stir constantly until sweetener is dissolved and sauce has thickened. Cool, then pour onto chilled cheesecake. Remove sides of pan and serve.

Recipes From April

Eggs in a Basket with Maple Prosciutto 
6 servings

• 1 bag Simply Potatoes fresh hashbrown potatoes
• 1/2 stick unsalted butter, melted
• Kosher salt and freshly cracked black pepper
• 6 slices prosciutto, about 2 1/2 oz., chopped
• 2 Tbsp. maple syrup
• 6 eggs
• 3/4 cup shredded provolone

-Preheat oven to 350 degrees F. Spread hashbrowns in a thin layer on paper towels and dry thoroughly. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper to taste. 

-Spray a 6­cup, jumbo sized muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the cups being sure the potatoes go up the sides and cover the bottom in a thin layer. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes. Meanwhile, in a small bowl, toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside. 

-Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes. Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and meat crisps slightly, about 1 minute. Top the eggs with crispy prosciutto and serve immediately.

Recipe from Sunny Anderson, Foodnetwork.com

AIsraeli Poached Eggs in Spicy Tomato Sauce 
Serves 4

• 1/4 cup olive oil
• 4 Anaheim chiles, stemmed, seeded and finely chopped
• 1 small yellow onion, chopped
• 5 cloves garlic, crushed then sliced
• 1 tsp. ground cumin
• 1 Tbsp. paprika
• 1 (28 oz) can whole peeled tomatoes, undrained
• Kosher salt to taste
• 6 eggs
• 1/2 cup feta cheese, crumbled
• 1 Tbsp. chopped flat-leaf parsley
• Warm pitas or crusty bread, for serving

-Heat oil in large skillet over medium­high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin and paprika and cook, stirring frequently, until garlic is soft, about 2 more minutes.

-Put tomatoes and their liquid into a medium bowl and crush with your hands. Add to skillet along with 1/2 cup water, reduce heat to medium and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

-Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle with feta and parsley and serve with bread for dipping.

Recipe Adapted from Saveur

Fork and Knife Mediterranean Egg Salad Sandwich
Serves 2-­4

• 8 hardboiled eggs
• 1/2 cup mayonnaise
• 1 tsp. yellow mustard
• 1/4 cup thinly chopped green onion
• 1/4 tsp. smoky paprika
• Salt and pepper to taste
• 1-2 Tbsp. olive oil
• Garlic salt
• Trader Joe’s Red Pepper/Eggplant Garlic Spread
• Leaf lettuce
• Ciabatta bread

-Combine eggs, mayo, mustard, onion and paprika. Season with salt and pepper to taste and refrigerate for at least one hour.

-Slice bread into thick slices. Brush with olive oil, sprinkle with small amount of garlic salt and grill until warm through. Cool bread slightly and then coat with a generous amount of red pepper/eggplant spread. -Top pepper mixture with a few slices of leaf lettuce. Scoop egg salad mixture over the lettuce. Garnish with additional paprika if desired

Recipes From June

Chocolate Raspberry Chia Seed Pudding 
Serves 4

• 1/4 cup cacao powder or unsweetened cocoa powder
• 3-5 Tbsp. maple syrup
• 1/2 tsp. ground cinnamon
• 1 pinch sea salt
• 1/2 tsp. vanilla extract
• 1 1/2 cups almond or coconut milk
• 1/2 cup chia seeds
• Raspberries, sliced almonds and unsweetened coconut

-In a small mixing bowl combine cacao powder, maple syrup, ground cinnamon, salt and vanilla. Add a small amount of the almond milk and whisk until a paste forms. Add remaining almond milk and whisk until smooth. Add chia seeds and whisk once more to combine. Layer pudding and raspberries, almonds and coconut in small jars with lids. Cover and refrigerate overnight, or until it’s achieved a pudding­like consistency. Garnish with additional fruit and nuts.

Adapted from a recipe found at MinimalistBaker.com.

Wild Salmon with Berry Noir Sauce 
Serves 4

• 4 (6oz.) wild salmon filets, skin on
• 2 lemons, juiced
• 4 Tbsp. butter, divided
• Kosher salt
• Fresh ground black pepper
• 1 cup blueberries
• 1 cup blackberries
• 1 cup Pinot Noir wine
• 1/3 cup good quality balsamic vinegar
• 2 fresh sage leaves

-Bring the wine and balsamic vinegar to a boil in a small saucepan. Add the sage. Reduce heat and simmer until sauce has reduced by half. Add half of the berries. Muddle the berries to release juices. Add the remaining berries, keeping them whole, and stir in the butter. Season with salt to taste and let simmer for 10 minutes. Keep warm.

-Season the salmon with lemon juice, salt and pepper. Heat 2 Tbsp. butter in a shallow pan over medium­high heat until melted and just sizzling. Add the salmon filets skin side up and cook three to four minutes. Flip the salmon and cook two to three more minutes, or until the fish is firm and opaque. Remove skin and serve with sauce.

-Recipe adapted from Forkknifeswoon.com. Visit their website for mashed sage parsnips–the perfect accompaniment!

Blueberry Flatbread with Honeyed Goat Cheese and Prosciutto 
Serves 2-­3

• 4 oz. goat cheese, softened
• 2 Tbsp. honey
• 3 small pieces of naan bread
• 1/2 pint fresh blueberries
• 4 to 5 slices thinly shaved prosciutto
• 3 tsp. fresh thyme leaves
• Freshly ground black pepper, optional

-Preheat oven to 425°F. In a bowl, combine goat cheese and honey until well blended. Place the naan on a baking sheet. With the back end of a spoon or a knife, spread the goat cheese evenly on the naan slices. On top of the goat cheese, add a handful of blueberries. Place in the oven and bake for 15 minutes until the naan is toasted and the blueberries softened.

-Remove from the oven and add prosciutto and 1 tsp. of thyme to each flatbread. Sprinkle with a pinch of black pepper, if desired. Slice and serve.

-Recipe adapted from Steelehousekitchen.com

Grilled Ham and Cheese with Strawberry Habanero Jam 
Serves 4

• 1/2 cup good quality strawberry preserves
• Zest of half an orange
• 2 habanero chilies, seeded and minced
• 8 slices crusty bread
• 8 slices gruyere cheese (double for extra cheesy)
• 3/4 pounds thinly sliced black forest ham
• Softened butter

-In a small saucepan, combine preserves, habanero chilies and orange zest. Bring to a simmer and cook for 5­10 minutes. Let cool.

-Assemble by spreading strawberry habanero jam on one side of each slice of bread. Layer cheese and equal portions of ham over top of the spread and put the sandwich together. Butter the outside of the sandwich and place in a cold skillet. Turn the heat to medium and grill, turning once, until cheese is melted, ham is heated through and bread is golden brown. Serve with additional strawberry spread if desired.

Curried Sweet Potato Latkes

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Hoo-Dunnit Owl Cupcakes

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Tasty Rat Truffles

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Frankly Delicious Edible Candy Cups

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Bloody Brained Meat Head

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Fruit Salad with Minted Sugar

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