I didn’t plan it this way, but I’m glad this post turned out to be all about homemade. I got to enjoy a good home brew shipped to me and I made some pizzas to go along with it. Big thanks to Steve for sending me a pair of bottles from his home brewed stash. I made two pizzas, one is a BBQ Chicken and the other is White; food pics below and recipes to follow.
This was a very refreshing beer; loved the body, the color, and it had great flavor that was perfect with the pizza.
Loved the color of the Ale
Roasted Garlic Paste & BBQ Chicken
Garlic Cream Sauce
Balsamic Glazed Red Onions & BBQ Chicken
Garlic Paste, Garlic Sauce, & Cheese
On The Grill
Done & Served
Once I learn or come up with a recipe I play it by ear with the ingredients; the recipes should be good for one pizza of the size you see rolled out up above; yields 8 slices. BTW I don’t make my own dough; I save the time it takes to make the dough to drink beer. The bags of prepared dough I buy are just over 3 lbs and makes two pizzas. You can make this pizza in the oven or on the grill; the instructions are for the grill.
BBQ Chicken Pizza
1 chicken breast cooked and cubed
½ lb shredded mozzarella
6 slices of Gouda
¾ of a red onion thinly sliced
2 tbsp sugar
4 tbsp of balsamic vinegar
1 tbsp olive oil
½ a bunch of fresh cilantro chopped.
Sweet Baby Rays Honey BBQ Sauce (or one of your choice)
Sauté cubed chicken with some bbq sauce and set aside. Over medium heat sauté onions until they sweat then add the sugar and balsamic vinegar; cook until there is no vinegar left on the pan and onions are caramelized, set aside. On the grill add the rolled out dough without ingredients, let only bottom side cook, about 4-5 minutes depending on thickness; remove dough from grill and flip over to grill the other side. On the side that’s been griled add the ingredients, start with spreading the bbq sauce, amount to your liking but go easy, you don’t want a soggy pizza. Top with mozzarella, Gouda, chicken, and balsamic glazed onions. Place pizza back on grill for another 4-5 minutes and transfer to a large baking sheet that’s been sprinkled with cornmeal; leave baking sheet on top of grill for another 3 to 4 minutes. Transferring to a baking rack will allow the cheese to melt and slow down the cooking process of the dough, and adding a bit of cornmeal to the rack will prevent the pizza from sticking to it. When you remove pizza from grill, cut and top with the chopped cilantro.
2 to 3 garlic heads (how much do you love garlic?)
4 tbsp butter
2 cloves of garlic crushed
¾ of a cup heavy whipping cream
½ lb of mozzarella
¼ cup of Romano cheese
8 tbsp of ricotta to dollop
1 bag of arugula
Heat oven to 350º or roast garlic on grill. Slice a bit off the top of the garlic heads, drizzle with olive oil and season with salt and pepper; cover with foil and roast in oven for about 25 minutes. Take garlic out of oven and squeeze the cloves out of the heads, this should be easy to do, as the garlic has softened. Crush the garlic with a fork, add a bit of olive oil, mix to a paste and set aside. Heat a pan over low heat, add butter and once it begins to bubble add the crushed garlic cloves; be careful not to overcook the garlic as they can get bitter, we only want to use them to flavor the butter. Once the garlic has browned on one side flip to the other side, this whole process should take no more than 3 minutes, remove garlic from pan and discard. Add the whipping cream to the butter, when it begins to boil add the Romano cheese, and whisk until all ingredients are combined. You want to let the white sauce reduce, let it coat a spoon, and once it does this set it aside. I don’t add salt, but you can do so if you like. Follow the same instructions from above recipe to cook one side of the pizza; once you’ve flipped to the grilled side, coat the pizza with the garlic paste, white sauce, mozzarella, and dollop ricotta. Once all topped, place on grill and follow the same instructions of moving to a baking sheet. When you remove from grill, add arugula, cut, and serve.
I learned that grilling one side of the pizza first, topping, and then placing on grill to finish cooking helps it from getting soggy and it cooks much easier and you’ll get crunchy dough. I reheat all of the precooked ingredients in the microwave (I tend to make pizzas solo), but if you have help in the kitchen, try to prepare ingredients just before you start grilling pizzas.
Here is a shot of my first and second attempt of pizzas; good thing I didn’t get discouraged with my pizza topping or rolling dough abilities, it gets better with practice.