Sara Moulton's Fourth of July Recipes

"Good Morning America" food editor Sara Moulton kicks off the Fourth of July with unique recipes for pizza cooked on the barbecue grill. She also shares a recipe for a tangy homemade barbecue sauce, and tops it all off with a festive red, white and blue berry tart.

To print these recipes, scroll down to the bottom of the page and click "Print This Story."

Sara's BBQ Chicken Grilled Pizza


Food processor pizza dough (recipe below) or 1 lb. thawed frozen pizza dough, divided and formed into 4 balls

¾ cup shredded rotisserie chicken

¼ cup barbecue sauce (homemade or store-bought)

¼ cup chopped scallion

¼ cup chopped red bell pepper

½ cup coarsely grated sharp cheddar cheese


Preheat grill so that one half is high heat and the other half is medium heat.

Divide food processor pizza dough recipe into fourths. Roll each fourth into a square or rectangle, 1/8-inch thick, on an oiled cutting board.

Brush dough lightly with olive oil and flip, oiled side down, on to hot side of grill. Grill until marks form, about two minutes. Flip and transfer to medium heat side of grill.

Toss chicken with barbecue sauce. Top pizza crust with tossed chicken, chopped scallion, red bell pepper, and cheese.

Cover and grill until cheese is melted and underside is nicely browned.

Sara's Grilled Pizza Margherita


Food processor pizza dough (recipe below) or 1 lb. thawed frozen pizza dough, divided and formed into 4 balls

1 lb. plum tomatoes or 1 (28 to 32 oz.) can whole tomatoes in juice, drained

¼ teaspoon salt

3 tablespoons extra-virgin olive oil plus additional for brushing

6 oz. mozzarella, coarsely grated (1½ cups)

6 to 8 medium fresh basil leaves, torn


If using fresh tomatoes, cut an X (just through skin) in each, at end opposite stem, and immerse in boiling water for 10 seconds. Transfer to cold water with a slotted spoon, then peel.

Seed and chop tomatoes (fresh or canned).

Simmer tomatoes, salt, and two tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until very thick and reduced to about 1 cup, 10 to 15 minutes. Transfer to a bowl to cool.

Toss together mozzarella and remaining tablespoon oil.

Follow same method as BBQ Chicken Grilled Pizza. When ready, add ¼ of sauce, and ¼ of the mozzarella to crust. When cheese has melted, scatter basil over pizzas just before serving.

Cook's note:

Pizzas can also be cooked in a well-seasoned 10- to 12-inch ridged grill pan. Heat pan over high heat until hot, about five minutes, then cook pizzas one at a time over moderately high heat, following grilling instructions in recipe above, covering pan after sprinkling with cheese, and using cooking times for charcoal grill.

Food Processor Pizza Dough

Makes about 4 servings.


One 1/4-ounce package yeast (about 2¼ teaspoons)

1 teaspoon sugar

2 to 2½ cups bread flour

1 teaspoon table salt

1 tablespoon extra virgin olive oil


Combine 3/4 cup warm water (105° to 115° F), the yeast, and sugar in the bowl of a food processor fitted with the chopping blade; let stand five minutes.

Add 1¾ cups of the flour, the salt, and oil; process until a soft dough forms. Add as much of the remaining flour, 1/4 cup at a time, as necessary to make the dough manageable.

Shape the dough in a ball, place in an oiled bowl, turning so an oiled surface is up.

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