You are here: Seasoned Cooking » All Issues » July 1999 Issue » This Article » Page 6
July 1999 Issue
A Canada Day Celebration
by Rossana S. Tarantini
Table of Contents | Single-page view

Related Sites

Resource site for everything to do with sausage. Full of newsletters, articles, links and other resources - ALL FREE - in one easy to navigate sit...

Riverwood Produce Farm

If your looking for fresh, locally grown produce and in the Southeast part of Wisconsin (Kenosha), please stop by.


Learn all about fondue. Information on cooking and serving fondue, fondue etiquette, fondue sets, and fondue recipes. Everything you need to know a...

The primary purpose of this site is the dissemination of information on exercise and nutrition. IFR offers a listing of fitness related sites as we...

My foody blog

All cooking secrets available to you at hand. Purchasing food, good quality recipes, table setting, food timeline etc.

BBQ Pizza

Just take your basic pizza dough recipe and instead of the oven, do it on the BBQ!
  1. Simply get the bbq very hot, then turn one side to very low, leaving the other side on full. Place the dough directly on the grill on the low side for about two minutes. Remove from the bbq, flip dough over, add the toppings of your choice, and put back on the grill for about five to eight minutes. The first step of the two minute cook on the one side can be done a couple of hours ahead so that if you are doing these for a group, you don't have too long to wait.

  2. To make Focaccia bread, shape the dough into foil pie plates. After they have risen the required amount of time, they can be cooked on the bbq the same as in an oven, assuming that your bbq has reasonable temperature control. Place the foil pan on what is usually used as the bun warming rack, or as with the pizza, turn one side low and leave the other sufficiently high to give a temp of around 375 - 400. The Focaccia in the foil pans also freeze very well. Simply shape the dough and put into the oiled pan, then place it in a well oiled zip lock bag and freeze. When you are ready to use, remove from the freezer and bag, cover and let it thaw out -- takes several hours -- dimple it, spread olive oil on it, sprinkle with salt, pepper, herbs, olives or whatever you use, and bake it when it has risen enough.
Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.