Every now and then, careful planning, lots of research, and lovingly executed prep turns into a smoky black irate mess. My first attempt at grilled pizza was one such time.
1. Barbecue pizza with: sliced barbequed country-style pork ribs, grilled onions, roasted pasilla pepper, mozzarella, and KC barbecue sauce (♥ KC). (An assemblage of toppings from our cookout the night before).
2. Grilled veggie pizza with: grilled zucchini, onion, and red pepper; fresh rosemary and oregano; grated parmesan romano; and garlic olive oil
I looked on a reputable hip foodie website with a thorough grilled pizza tutorial that may or may not be one of the first things that comes up when you search for grilled pizza. I decided to try the recommended pizza dough recipe and followed it minutely, even though as I made it the consistency seemed against my better judgment – too thin and sticky. But I was so keen on getting a good grilled pizza that I told the nagging voice of doubt to sit still and followed the ‘expert’ advice instead.
As you can see, the dough rolled out pretty thin.
I prepared some garlic olive oil and buttered up the dough.
I cut the dough into more manageable sizes before putting it on the grill. The charcoal was lit, it seemed as hot as it was going to get, we pushed the coals onto one side. I had all my toppings ready to go. And then…
This picture doesn’t really capture the agony of watching tendrils of dough slip through the grill ablaze while the layer on top curls, bubbles, and shrivels into a greyish lump…
Though I was very angry with the hip food blogger who had published this dough recipe and with myself for not thinking through what would work for me, I decided to press on. I layered on my veggies and had a few toasty slices with a nice ‘smoky’ flavor.
We did the barbecue pork pizza in the oven, since the ingredients were a little bit more dear. Plus I was fed up with the dough at that point. It’s not pictured here, but we will definitely be doing that one again! The peppers and the sweet onion and the sauce and the pork… oh my!
1. Dough too runny. 2. Grill too cool. I should have thickened up the dough, but trusted the written recipe instead of the feel of the stuff in the bowl. As for the grill, this was our 2nd or 3rd try with a free charcoal grill. We found it outside a vacated apartment in our complex (a neighbor confirmed that the tenants were gone). It was in decent shape, so we adopted it and gave it a clean and a lot of attention. But we were still getting used to it. Since then, we’ve realized that it lacks airflow and we also bought a chimney to really get the briquettes red-hot before starting to grill.