After reading the recipe for the Quick Pizza Dough on this blog, I wanted to give it a try with a little twist of my own. (And a little enabling of Sultana’s garlic addiction)
METHOD Grill-Roasted Garlic Tomato Sauce
Dice the onion and fry the onion with the 1 tsp. oil in a medium sauce pan. Dice the green pepper and add that to the frying onion. Keep the heat to low, about 2-3 on the burner settings. Add the italian seasoning, parsley and garlic powder.
While the onion is browning, roughly chop the tomatoes, removing the core. Put half into the pot with the onions. Put the other half into a blender, blend until smooth. Add the pureé’d tomatoes to the pot. Bring to a simmer.
Once the pot has been simmering at least two hours, add the paprika and the grill-roasted garlic. Simmer until thickened. This can take up to 4 hours.
When you are satisfied with the thickness of the sauce, remove the pot from the heat and allow to cool slightly. Pour it all into a blender and pureé again until smooth.
Quick BBQ Pizza Dough – Garlic style
Using a fork, blend all the dry ingredients for the dough.With your hands, break the butter into chunks and smoosh it together with the flour mixture. When it’s like bread crumbs, slowly add the milk, mixing until it makes a ball. Kneed it until the dough is smooth.
Roll the dough out on a lightly floured surface. There should be enough dough there to make a 10 to 12-inch round pizza. Make sure that it is a little less than ¼-inch thick. This is where I ran into trouble. When the dough is too thick it will not cook all the way through in the time the recipe called for. We ended up baking on low for an extra 20 minutes. Like REALLY low.
Preheat your grill to medium–high heat, put the pizza stone on the grill to preheat with the grill. You should not need to oil the stone at all.
When the grill is ready, turn down the heat to medium-low and place the dough onto the stone and bake for 3 to 5 minutes. Using an offset spatula or similar utensil, carefully flip the pizza over and slather with toppings.
Bake for 7 to 20 minutes on the grill depending on how thick the dough ended up and if it is cooking through. When the toppings are satisfactorily melted and crispy and bubbly, and a slice through shows the dough is done, carefully remove the pizza stone from the grill and put on a heat-proof surface to slice and serve.
So this was absolutely, sinfully garlic-y. I hope you enjoy this recipe. A little FYI, the sauce is all natural, with the exception of the dried herbs, and even those you can sub out for fresh. And if you get organic veg to put in, you’re all natural and organic. All the flour can be substituted for any type you like, and same with the oil.