I have a bit of a weakness for pizza, and let’s face it, I’m not the only one. The combination of crust, melty cheese and whatever toppings you like makes it pretty irresistible. Making pizza at home can be a fun meal for the whole family, but when it’s 30°C out, turning the oven on as hot as it can go and keeping it there for an hour or more can be pretty torturous. Well I’ve got good news: you can make this Smoky Hawaiian Pizza with Bacon, Cheddar and BBQ Sauce on your grill. No extra hot oven required.
What you will need is a pizza stone, but if you’re already a regular at making pizza in your oven, you should have one one hand. I’ve heard that you can successfully make pizza on a hot upside down or non-rimmed baking sheet, but I’ve never tried, so I don’t know. You’ll also need pizza crust dough, tomato sauce, BBQ sauce, ham, pineapple, cheese (mozzarella and cheddar) and cooked bacon. I’ll admit it – this pizza wasn’t entirely my idea. In fact I totally stole the idea from Panago. Their Tropical Hawaiian pizza was my favorite takeout pizza ever, and since I can’t get it anymore, I had to start making it myself. It turned out to be a pretty good replica.
So how exactly do you make pizza on the grill anyway. Well, let me clarify that I’m talking about a gas grill. Maybe you could do it on charcoal too, but I have absolutely no idea. I’ve never used one. Let’s face it, I’m just starting to learn to use the gas one! Anyway, light all the burners, then turn the flames to low. Gently place your pizza stone on top of the grill and turn all the burners back up to high (you’re just turning the heat down so you don’t singe your arm hair when you put the stone on). You’re aiming for your grill to get to 450°-550°. Keep an eye on the temperature and turn down the heat if needed.
The rest is is just as if you were cooking the pizza in the oven. The only difference is that there is no window to look in to see how it’s doing. Just lift the lid and peek in periodically to check it out. It should be done in anywhere from 8-15ish minutes depending on how hot it is. When it’s done, pull it off the stone onto a cutting board, let it cool for a few minutes and slice it up.
Also, I promised an update on my recent camping trip. This was the first camping trip we’ve taken since Peanut was born (she’s now 2). Good news! It was a total success! I ended up bringing way to much food, but other than that it was great. I was thinking of writing a “How to Successfully Camp with Toddlers” post, but it turns out that my road-tripping with a toddler post pretty much sums it up. We can’t wait to book our next long weekend (and really, even overnight – we loved it THAT much!) camping trip again!
- 3/4 cups warm water
- 1 tsp honey
- 1 tsp yeast
- 1 cup bread flour
- 1 cup whole wheat flour
- 1/2 tsp salt
- 1 Tbsp olive oil
- 1/2 cup tomato sauce
- 1/4 cup BBQ sauce
- 1 cup shredded part skim mozzarella cheese
- 1 cup diced ham
- 1 cup canned pineapple tidbits or diced fresh pineapple
- 1/4 cup cooked chopped bacon
- 1/2 cup shredded cheddar cheese
Dissolve honey in the warm water in a measuring cup or small bowl. Sprinkle the yeast on top of the water and allow to bloom for 5 minutes.
Meanwhile, add the flours and salt to the bowl of a stand mixer fitted with a dough hook.
Mix the yeast into the water and add the olive oil. Turn the mixer on low and slowly pour the water and yeast mixture into the flours. If the dough remains very sticky, add an additional 1/4 cup bread flour 1 Tbsp at a time until dough is smooth and elastic. Knead dough for 5 minutes.
Form dough into a ball and place in a large oiled bowl. Cover with plastic and let it rise for at least one hour. You can put the dough in the fridge until ready to use.
Place a pizza stone on the lower middle oven rack. Heat oven to 500°F (see note).
Stir the tomato sauce and BBQ sauce together. Set aside.
Stretch or roll each one into a circle, as thin as possible. Place onto a pizza peel or non-rimmed baking sheet that has been sprinkled generously with semonlina flour or cornmeal.
Spread tomato-BBQ sauce evenly over the dough. Sprinkle evenly with about 2/3 of the mozzarella, ham and pineapple. Top with the remaining mozzarella, cheddar and bacon.
Loosen dough from the peel with a spatula if needed. Slide pizza onto hot stone and cook for 10-15 minutes or until crust is browned and cheese is completely melted.