Although you wouldn’t know it from the dictionary, there are millions of things to cook on the barbeque besides meat, chicken, and fish. And I don’t just mean fresh vegetables, although lovingly barbequed vegetables can be a gourmet meal unto themselves.
A gas grill may not have the same charm as charcoal or wood barbeques, but there’s still something magical about cooking and eating outdoors, especially at night under a starry sky. No complaints about easy clean up, afterward, too.
So, with a let up in the rainy season, and a fresh tank of gas in the grill, I decided it was time to grill my first pizza.
I just threw my pizza stones on the gas grill, and turned it to the highest heat for about a half-hour. While waiting, I rolled out the dough and cut up all the veggie toppings, sun-dried tomatoes, olives, capers, bell peppers, as well as grated cheddar and mozzarella-style Teese.
After placing the dough on the heated pizza stone, we brushed it lightly with olive oil and spread the tomato sauce and toppings as quickly as possible. The pizzas were crispy in under 10 minutes…and completely demolished about a minute later!
Besides being my first time to grill pizza, it was also my first chance to make pizza using Bryanna’s sourdough starter, rather than yeast. Made with 100 percent whole wheat, it didn’t rise or stretch like typical pizza dough, but has more nutrients and fiber than regular white flour.
If you haven’t time to make your own dough, you can find whole-grain pizza doughs and prepared whole-grain crusts in most grocery stores. Here are more resources if you’re interested in making your own pizza dough from sourdough. Be forewarned though: sourdough takes on a life of it’s own, and will keep you busy finding new ways to use it, not just in breads and pizza, but sourdough pancakes, and more!
Once you discover the unique taste and texture (as well as nutritional benefits) of sourdough, you may find it difficult to go back to making breads with yeast again.