I'm grilling pretty much everything I can lately, just so I don't have to turn on the oven. So when it was time to make this month's Sourdough Surprises, I knew I wanted to try my hand at grilling pizzas! I decided to play around a little bit, and instead of water put a stray can of beer into the dough (seriously, where does this beer keep coming from?!). Instead of a straight pizza sauce, I thought it would be fun to lace the sauce with some of our favorite bbq sauce, and a sprinkling of Jamaican Jerk Seasoning.
The grilling part of the pizzas took a few minutes to get the hang of, we accidentally burnt one crust, and ripped another, but after we got the hang of the assembly line process of it, it went really smoothly.
We looooove love love how this pizza turned out!!! The sourdough crust with the beer in it was so awesome and tangy, plus grilling it left a great smoky taste, and it was nice and crisp, too. We also loved the fun tangy bbq laced sauce. Plus the all fresh toppings, oh man, it was awesome! We ate every single bite, and then immediately started discussing when we would do it again! If you can't tell, we really liked this pizza!
I am submitting this awesome pizza to Yeastpotting, a weekly showcase of all things yeasted and delicious.
Grilled Hawaiian Sourdough Pizza (The Gingered Whisk)
2 cups sourdough starter
3 cups bread flour
1/2 cup water, room temperature (or try beer!!)
1 tsp salt
2 TBSP olive oil
cornmeal for dusting
1 part pizza sauce of choice
1 part bbq sauce of choice
a few sprinkles of Jamaican Jerk seasoning
grilled chicken breast, seasoned with jamacican jerk seasoning and chopped
red or green pepper, chopped
red onions, sliced thin
In the bowl of an electric mixer, combine the starter and water until mostly combined.
Add the flour, salt, and olive oil and mix until combined.
Using the dough hook of your mixer, knead for 5 minutes.
Separate the dough into 4 balls of dough, place on a baking sheet lined with parchment paper and cover with plastic wrap.
Allow to sit at room temperature for 1 hour 30 minutes.
Preheat grill to high
Roll each ball out into the desired size/shape, using the cornmeal for dusting.
Place each pizza one at a time on the cool side of the grill for a minute or two, just until the underside gets some grill marks and starts to firm up.
Remove from the grill, flip over (so the cooked side is now facing up), top as desired and return to the grill (uncooked side down) for another minute or two.