Sara's BBQ Chicken Grilled Pizza
A Saucey Dish for Summer Barbecues
"Good Morning America" food editor Sara Moulton shares some unique recipes for pizza cooked on the barbecue grill.
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.
Food Processor Dough
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 1 3/4 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.
Cover and let rise in a warm place until double in size, about 35 minutes.
Use as directed in a recipe or refrigerate for use up to one day later. If refrigerated, bring to room temperature before using.