This is a sponsored post written by me on behalf of Barilla®.
Grilling pizza on the barbecue is a project I’ve been meaning to tackle for a long time that I finally got around to last weekend. Friends and cooking professionals sing the praises of this pizza technique, but one thing was holding me back: our BBQ.
We did a lot of research prior to purchasing this top-of-the-line, built-in beast and I was nervous about dough slipping between the grates, sauce on fire… you name it. Plus, my husband loves this barbecue like a second child.
With a little wine to relieve the stress, I grabbed my Barilla® marinara sauce, fresh dough, olive oil, toppings (fearing failures, I went with what I had in the fridge and turkey pepperoni) and tools for what wound up being an easy task.
How to Grill Pizza on the Barbecue
A long-handled spatula and long-handled set of tongs are very helpful, if you have them as is a pizza paddle. Though I forgot to clean the grates, it is strongly advised that you do so in order to avoid dough sticking on them.
- fresh pizza dough
- flour for dusting
- olive oil
- tomato sauce
- toppings of your choice
- Let refrigerated pizza dough come to room temperature. This took about 90 minutes.
- Crank up the heat on the barbecue. Ours was around 450 degrees but some recommend as high as 600 degrees, which I think is better.
- Roll out pizza dough. Flour the board and rolling pin during process to prevent sticking, if needed.
- Liberally brush oil on one side of the pizza dough. I suspect the spray oil won't cut it.
- Toss oiled dough on to clean barbecue grates (this is the hardest part).
- Close the cover and let cook for a few minutes (exact length of time depends on how thick your dough is). At this point you should be able to pick the dough up without it losing shape. The bottom will have grate marks and should be slightly brown.
- Take the dough off the grates, flip it over and place sauce and toppings on the cooked side. Some do this directly on the barbecue. I did it on a pizza paddle.
- Place the pizza back on the barbecue and close the lid. Cook until dough browns to your liking.
The most important rule is to be prepared. Once that dough is on the barbecue, everything moves quickly. Have all of your toppings, sauce and cheese ready to go right next to the barbecue. There isn’t time for you to make multiple trips back into the house.
Also, practice makes perfect. Next time, I’m rolling our dough thinner and cooking the toppings longer. The time to test pizza on the barbecue for the first time isn’t when you’re entertaining. Trust me.
Barilla® Sauce Gives Back
Purchasing Barilla® Sauce make a difference in your meal, while also making a difference for someone else. It’s simple – when you buy a jar of Barilla® Sauce, Barilla® will donate 1 pound of fresh produce to Feeding America to support those in need, up to 4.2 million pounds. Read more about Barilla®’s Taste the Difference, Make a Difference campaign. So, each time you grill a few pizzas, that’s a pound of produce donated!
Win a Barilla® Prize Pack
One lucky reader will win a Barilla® prize pack valued at $60 that includes:
- a jar of Barilla® sauce
- one Barilla® branded wooden spoon
- one Barilla® Spaghettata Bowl
- five (5) coupons, each redeemable for one (1) jar of Barilla® pasta sauce.
To enter: Leave a comment describing how you give back to your community.
I will also be giving away 10 Barilla coupons to 10 random commenters (free coupons are valid through 3/31/2015 and the $1 off coupons are valid through 6/30/2015). That’s it! No purchase is necessary to win but do read the giveaway rules. The giveaway ends at 11:59pm EST on May 31, 2014.
This is a sponsored post written by me on behalf of Barilla®. For every jar of Barilla® sauce purchased, $0.05 will be donated to Feeding America’s National Produce Program which secures one pound of fresh produce on behalf of local food banks. Barilla® will make a minimum donation of 4.2 million pounds of fresh produce ($150,000) from 4/1/14 through 5/31/14.®