Pizza! - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-22-2009, 04:14 PM   #1
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
Pizza!

Needed to make a quick lunch for my son and me before work. I had already made up some dough and covered it with some EVOO, onions, garlic, green peppers and spinach. Then Mozzeralla and some Asiago cheeses. On the grill @ about 550* for about 4 mins.
Nice thin crust, crispy and tastey. :P
__________________

__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 02-22-2009, 10:57 PM   #2
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Fine looking pizza GH. I have so many things that I have not tried to make from scratch and pizza is one of them.
__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 02-23-2009, 08:27 AM   #3
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
MMmmmmm Garlic & spinaGE YUMMMMmmmm
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

https://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 02-25-2009, 04:05 PM   #4
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
Made another one today with clams and garlic. :P
__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 02-25-2009, 04:23 PM   #5
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
Yum
__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 02-25-2009, 05:13 PM   #6
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
Quote:
Originally Posted by Green Hornet
Made another one today with clams and garlic. :P
I think you're starting to enjoy this, GH.

--John
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Old 02-25-2009, 06:19 PM   #7
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Excellent GH!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 02-25-2009, 09:47 PM   #8
God O'Que
 
Uncle Bubba's Avatar


 
Join Date: Feb 2005
Location: Boardman, Ohio
Posts: 2,689
How about a recipe for that dough...looks great!!

Some shrooms with those clams would be yummy.
__________________
Uncle Bubba

"I'd rather be dead in my skin than be a fan of a Redskin."
Uncle Bubba is offline   Reply With Quote
Old 02-26-2009, 02:25 PM   #9
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
Quote:
Originally Posted by Uncle Bubba
How about a recipe for that dough...looks great!!

Some shrooms with those clams would be yummy.
Pretty simple dough. I tried making a Papa John's clone
16oz King Artur Bread flour
7.9 oz warm water
1 tbls honey
2 tbls sugar
1 tbls salt
1 tbls EVOO
2 tsp dry bread machine yeast
--------------------------------------
mix flour salt and yeast in a bowl
mix water sugar and honey to disolve
add 1/2 flour to mixer and add the liquid for 2 mins
slowly add the rest of the flour mixture to make a ball, add a lil more flour if it is too sticky.
add EVOO and mix for 6 mins

this gives you enough for one 16" pie or I split mine and made 2 at about 12". Lightly oil a round container(s) and place the balled up dough(s) in the fridge over night until they rise. Up to 3 days is OK. When you are ready to use them make a flat circle and try not to flatten a rim around the edge as you spread out the dough, this will give you a nice fluffly crust.
It makes for a nice sweet pie crust. :P
Enjoy!
__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 02-26-2009, 03:07 PM   #10
Baby Back
 
andy_christy's Avatar


 
Join Date: Feb 2009
Location: Indianapolis, IN
Posts: 69
That looks great.
I do that with left over pulled pork.
Use bbq sauce, pork, onions, black olive, mushrooms, mexican blend shredded cheese.
Comes out very tasty on the grill.
__________________
Thanks, Andy
Avacado Kamado
Big Red Kamado Kooker
CG w/SFB
GOSM w/SFB
andy_christy is offline   Reply With Quote
Old 02-28-2009, 08:42 AM   #11
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
Quote:
Originally Posted by andy_christy
That looks great.
I do that with left over pulled pork.
Use bbq sauce, pork, onions, black olive, mushrooms, mexican blend shredded cheese.
Comes out very tasty on the grill.
NO OLIVES on my slice of that one please!
Sounds good!
__________________

__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 01:09 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×