I got lucky this weekend, not only did I have a good friend visiting from out of town- said good friend is also an excellent photographer. Don’t get used to the beautiful pictures you’ll see with today’s post, I’ll be going back to the camera phone soon enough. We had a plan to make a pizza with roasted butternut squash and a side salad of beets. At eleven in the morning this sounded like an excellent idea. I had all the ingredients on hand and it was a grey, cool day. By five the sun was beating down and we were both enjoying soaking up vitamin C in my backyard. BBQ it was! But we were still going to have pizza and beets.
We got the BBQ going and prepped the beets while the coals got ready.
The beets were sliced about 1/3 of an inch thick into discs. Next time I’ll go up to about 1/2 an inch. Before grilling we lightly coated the beets in olive oil and dusted with salt. Fresh mint, goat cheese and reduced balsamic vinegar were prepped to garnish. Onto the grill!
Cooking times will vary, depending on the heat of your coals and thickness of your beets. I would suggest checking after 5-6 minutes and every couple of minutes after. These got a little crisper than I would have liked on the first side. I had set a timer for 10 minutes, 8 probably would have been ideal. The other sided cooked for 6 minutes. We got going on the pizza while the beets cooled.
I cheated. No homemade dough this time around. I had some herb pizza dough from Trader Joe’s that I took out of the freezer this morning. The texture was a little bit runny after it thawed so I kneaded it with a little flour and it came right back to life. Now onto prepping our toppings.
For veggies- yellow bell pepper, red onion, roasted red pepper, kale and tomato. More cheating, store-bought marina and sliced fresh mozzarella. This is where grilling pizza gets a bit tough. After rolling out the dough we had to be sure that we’d be able to transfer it to the grill and get it off without sticking. I rolled out the dough and put it on a very well floured baking sheet so that it could easily slide off. I also dipped a paper towel in olive oil, grabbed it with long tongs and oiled the grill, be careful it is hot! I was able to slide the dough on the grill easily.
We crossed our fingers and hoped to be blogging about this pizza, not ordering take out. After 4 minutes, I was able to easily lift the dough with a metal spatula. I flipped it, raw side down onto the baking sheet (more flour so it would slide off again). Now we got to topping the pizza on the already cooked side.
We finished with a bunch of kale on top and back onto the grill it went.
This cooked for another 4 minutes or so until the cheese was melted. I had put the pizza right over the top of the coals but it might be wise put the pie off to the side so that the toppings can cook without the crust getting too crispy. You’d want to check and turn on occasion so it cooks evenly if you use this method.
Moment of truth…the dough was cooked all the way through!
Pizza and beets, not the most obvious combination but oh so tasty. I guess this isn’t really a recipe post, more of a cooking method post. It was fun to take the cooking outside and the barbecue really added an added layer of flavor to everything. A note on time, by the time I got the briquettes going and prepped all of the food this took a bit longer than cooking inside, but the experience and enjoying the summer weather was worth it. Time to eat.
Have you ever made anything on the grill that is traditionally done inside? How was it?