Summer Pizza on the BBQ


Summer Pizza on the BBQ

April 11, 2016

This pizza makes a great summer time lunch or supper – pair with a salad or some veggies and dip and you have a great meal!



  • 1 teaspoon sugar
  • 1 packet (1/4 ounce) active dry yeast
  • 2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
  • Coarse salt and ground pepper
  • 2 1/4 cups bread flour or all-purpose flour, plus more for work surface


  1. Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.

  2. Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.

  3. Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.


To store, refrigerate dough pieces, covered, up to 2 days, or freeze, up to 1 month.
*This recipe came from Martha Stewart online*
Now for the BBQ!
Turn your BBQ up to medium hot – about 450 degrees.  We used a BBQ sheet (These things are awesome! You get the grill marks without your food falling through the grate!)  We made 2 pizza’s and only divided the dough into 2 (not 4 as stated above) and it fed our family of 4 easily.
Put the dough on the BBQ and cook for 2-3 minutes until dough is starting to puff up a bit and very lightly browned.  Take the crust off and make your pizza.  Put the pizza back on the BBQ until the cheese has melted.  Watch that the bottom of the crust doesn’t burn.

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