Learning to work with dough is a key skill that we teach all Snapchefs, as a proper baked or grilled dough product is key to any finished dish. And, with summer almost here, we turn our attention to a unique version of a perennial favorite – grilled pizza. This version is rich with smoky flavor and easy to make.
- 1 pound of fresh pizza dough from your local supermarket, bakery or pizzeria
- 3oz of pulled roasted chicken
- 1/2 cup chipotle barbecue sauce
- 3/4 cup gouda or mozzarella (optionally smoked), shredded
- 1 ear of grilled corn (or 1/2 cup corn)
- 4 slices bacon, cut into 1 inch pieces and cooked
- 1/4 cup red onion, thinly sliced
- 2 tablespoons cilantro, torn
- Remove dough from the refrigerator 3 hours in advance, dust with flour, and cover with a towel.
- Divide the ball into two pieces and roll out each on a surface with flour, semolina or cornmeal (semolina or cornmeal will add some additional crunch, and flavor, to the pizza). Roll out each piece into a flat pizza shell to your desired thickness. Don’t worry about achieving a perfect round shape.
- Prepare a hot grill. You will be placing the pizza directly over the heat. Next to the grill, set up a bowl of olive oil, some paper towels and tongs or a grill brush, next to your grill. Have your toppings ready.
- Lightly dust a baker’s peel or a rimless baking sheet with flour, cornmeal or semolina. Place one on the peel or baking sheet.
- When the grill is hot, oil the rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it.
- Flip the dough from the peel or baking sheet onto the grill rack. Close the lid of the grill – the vents should be closed — and grill for 2 minutes.
- Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn’t burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again. Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom.
- Spread the barbecue sauce on the pizza, top with the mozzarella, corn, bacon and red onion and grill until the cheese is bubbling.
- Top with cilantro and enjoy!