cooking pizzas on the BBQ is my new favourite thing. put a stone on there, crank it up and close the lid and then VOILA pizza oven! it gets insanely hot and makes the best pizza, with a slight grilled smokey taste.
Heat the stone in the BBQ for at least 15 minutes before you’re ready to cook. get all your toppings ready near the bbq and roll out your dough into rounds. separate them with wax paper or parchment paper. carefully lay down your first dough and quickly quickly dress the pizza. it’s good to have 2 people do this so you don’t get too hot!
I like to dollop the pesto and ricotta on it with the tomato sauce, and i like to put the greens on at the very end so they crisp up. depending on the heat of your BBQ it may take longer or shorter but ours cooked in about 6 minutes. just keep an eye and check the bottom.
for the CASHEW RICOTTA i used this recipe from before, get your cashews soaking early! any PESTO will do but i just whizzed up a bunch of basil, handful of pinenuts, clove of garlic with enough olive oil to loosen it up. season with salt and pepper and a big spoonful of nutritional yeast. finally for the DOUGH i used my favourite dough and made it with half white flour and half whole wheat. this makes 3 pizzas.
- olive oil
- 1 red onion
- 3 c. cherry tomatoes
- 3 cloves garlic
- 3 tbsp nutritional yeast
- 1 tsp chili flakes
- 1 tbsp balsamic vinegar
- a big big pinch of dried oregano
heat oil in a pot and saute the onions until soft. add the garlic and cook another minute then add the tomatoes. cook then for a while until they break up and soften. they’ll make enough of their own liquid to simmer. add other ingredients and blend until mostly smooth. season to taste!
- king oyster mushroom “scallop” (see below)
- soy curls (see below)
- chard, cut into ribbons
- green olives, sliced
- red onions, sliced into thin half rounds
- mushrooms, sliced and sautéed with garlic
- sundried tomatoes, cut into strips
3 king oyster mushrooms cut into 1 inch rounds
3 tbsp soy sauce
2 tsp white wine vinegar
2 cloves garlic, minced
soak the mushrooms for an hour then pat dry. score one side quite finely. heat oil in a pan and sear the mushrooms on both sides. turn down heat then add the remaining ingredients until they soak it up.
1 c. soy curls, soaked in hot water until soft
1 heaped tbsp turmeric
1 tsp liquid smoke
2 tbsp nurtitional yeast
1 tbsp braggs
1/4 c. broth
squeeze out soy curls. heat oil in a pan and add the soy curls and stir until browned. add everything else and cook for a minute or two, then add broth and cook until absorbed.