Pasta, Pizza, Risotto

Bbq Pizza Night

Loreto June 26, 2015

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pizza night

I don’t know anyone that doesn’t like pizza. Pizza lovers have even perfected the gluten free crusts. Health buffs making wholewheat crusts, with fresh ingredients like bocconcini and San Marzano tomatoes, extra virgin olive oil, good quality yeast, double zero flour. I remember the first time my son and I were visiting Nicoletta at that time in Italy, we went to a little pizza place in the back of a small street of downtown Rome. It was called  Alle Carrette, a quaint small place  with wooden chairs and red plaid table cloths and the smell of wood burning in a clay oven and the fruits of that heat reflected in the slight char in the crisp crust so thin and light that eating a whole pizza left you feeling good and not overly full, and in a short time wanting more. The sauce so  rich in flavor and the cheese creamy and crisp morsels all in one, absolutely delicious. Before having gone to Italy I was used to the norm for Canadian pizza but after having the food of the gods in Italy, I was hooked, there was no turning back.



So the story continues now being back in Canada and we are having a pizza night. Nicoletta prepared the dough and it sat rising and rising for a few hours. I love using the barbeque and decided that this time we were going to try doing the pizzas right on the hot grill, instead of the pizza oven and baking stones. I thought to myself I will get the grill really hot then turn off one side and place the dough on the indirect heat. Excellent plan the grill just hot enough to char the dough in a beautiful golden brown color. Tonight’s menu: Margherita, another white with sauteed garden greens (lettuce, red lettuce, arugula), flavored with olive oil salt pepper and garlic, delicate  mounds of creamy goat cheese mixed with bocconcini, the third another white with yes, peas, mushrooms and oven roasted grape tomatoes and bocconcini, truly a surprise in flavor. Sweetness from the peas, creamy distinct taste from the cheeses, pungent earthiness from the mushrooms, make this one an amazing combination. The forth the Vesuvio,  spicy cured meat on a bed of San Marzano sauce topped with bocconcini melted till strand of cheese stretch as you bring this bad boy to your mouth. Absolutely beautiful. From the start and the art of working the flour water and yeast with your hands into a silky ball of goodness, and the end a creation of love passion a magnificent pizza pie!


pizza night

pizza night

pizza night

pizza night

pizza night

The fourth pizza, the Vesuvio, didn’t even make it to the pictures… 🙂

P.S. If you do drink, these are great with a nice chilled beer of your liking.



Bbq Pizza night

  • Prep Time: 3 hours
  • Cook Time: 40 minutes
  • Total Time: 3 hours 40 minutes


For the dough:

  • 500 grams of double zero flour
  • 15 g package of quick rise yeast
  • water as needed (approximately 250 ml)
  • 1 heaping teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons extra virgin olive oil

For the Pizza sauce:

  • 300 ml of pureed San Marzano D.O.P tomatoes
  • 1 table spoon extra virgin olive oil
  • 3 leaves of fresh basil
  • salt and pepper to taste
  • dash of dried oregano

For the Toppings:

  • 6 small bocconcini, sliced
  • 1 cup swet peas lightly cooked
  • 60 g goat cheese
  • 6 thin slices of hot soppressata
  • 1 cup mushrooms sauteed
  • 4 cups garden greens (green lettuce, red lettuce, arugula), sauteed
  • 1/2 cup grape tomatoes, halved
  • 2 cloves garlic
  • 3 tablespoons extra virgin olive oil


  1. For the dough: Form a mound of flour on a wood board. Make a well in the middle.
  2. Put yeast in a cup add 1/2 the water and the sugar and mix.
  3. Pour the olive oil into the well of flour add yeast mix.
  4. Slowly with your hands move the flour into the center without breaking the well to contain the liquid.
  5. Keep mixing until the dough starts to form a ball, adding water as necessary.
  6. Knead dough until it is smooth and silky.
  7. Divide into four equal parts and make a nice dough ball, place each dough in a floured bowl. Leti it rise for at least 2 hours.
  8. When dough is ready knead out dough in a 12 inch pizza pan spreading dough to the edge of the pan.
  9. Preheat bbq to 400 F and turn off one burner to one side.
  10. While dough is cooking blend up San Marzano tomatoes and mix with olive oil, basil, oregano, salt and pepper.
  11. In a pan sautee the garden greens with olive oil, garlic, salt and pepper.
  12. Sautee mushrooms with olive oil, salt and pepper, set aside.
  13. Boil peas till nice and tender, set aside.
  14. Magherita: Place dough on grill and cook each side till golden grill marks appear.
  15. Spoon the tomatoe mix onto the surface of the pizza crust.
  16. Top with sliced bocconcini. Add some fresh basil leaves. Drizzle some olive oil.
  17. Bake till cheese is melted keeping pizza on the indirect heat side of the bbq.
  18. Garden greens and goat cheese: place dough on grill and cook till golden grill marks appear.
  19. Spread the sauteed garden greens over the surface of the pizza crust.
  20. Break up the goat cheese and spread it evenly over the pizza.
  21. Top with slices of bocconcini.
  22. Drizzle some olive oil over pizza and bake till cheese is nice and melted.
  23. Keep pizza on indirect heat side of bbq.
  24. Peas, mushrooms and bocconcini: place dough on grill and cook till golden grill marks appear.
  25. Place peas on pizza crust evenly over entire pizza.
  26. Layer sauteed mushrooms over peas.
  27. Top with sliced bocconcini.
  28. Cook till cheese is melted and bubbling.
  29. Remember to cook on indirect heat side of bbq.
  30. Vesuvio: place dough on grill and cook till golden grill marks appear.
  31. Spread tomato sauce over entire pizza crust leaving a 1/2 inch border.
  32. Place the soppressata on top of the tomato sauce.
  33. Top with sliced bocconcini.
  34. Cook till cheese is melted and bubbling.
  35. Cook pizza on indirect heaqt side of bbq.
  36. Make sure to check frequently when cooking the dough as to prevent burning.
  37. Pizzas are ready to serve.


  • Serving Size: 4 12 inch pizzas
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