BBQ Grilled Pizza with Cornmeal Crust

Introduction

At Love With Recipes, we understand that the art of creating a perfect pizza extends beyond the traditional. The smoky aroma of a BBQ grill combined with the hearty crunch of cornmeal crust and the sophisticated flavors of artichokes and cheeses elevate this dish into a culinary masterpiece. This BBQ’d Cornmeal Crust Pizza with Artichokes embodies a harmonious fusion of textures and flavors, expertly balancing the earthy sweetness of artichokes with the savory richness of melted cheeses, all encased within a crispy, golden cornmeal crust. Such a recipe offers not only a delightful sensory experience but also an opportunity to explore a unique method of outdoor cooking that enhances the flavors through smoky charring and grilling. Whether you’re hosting a summer gathering or seeking an inventive lunch, this recipe is designed to impress, delight, and inspire your culinary creativity.

Time

• Total Preparation & Cooking Time: 35 minutes
• Prep Time: 20 minutes
• Cooking Time: 15 minutes

Needed Equipment

• Mixing bowls (large and medium)
• Measuring cups and spoons
• Rolling pin
• Sharp knife or mandoline slicer
• Cutting board
• Grill (gas or charcoal)
• Pizza pan or baking sheet (preferably metal and oven-safe)
• Pastry brush (optional, for oiling crust)
• Grill mitts or heat-resistant gloves
• Tongs or spatula
• Cooling rack
• Plastic wrap or clean kitchen towel (for resting dough)
• Kitchen towel or silicone mat (for rolling dough)

Tags

Outdoor Cooking, Summer Recipes, Vegetarian, Gourmet Pizza, Cornmeal Crust, Grilled Food, Artichokes, Cheese Lover, Family-Friendly, Quick & Easy, Healthy Options

Serving Size

This recipe yields 4 generous slices, serving approximately 4 people. Ideal for a small family dinner, casual gathering, or a sophisticated snack platter.

Difficulty Level

Intermediate. Requires some experience with dough handling and grill cooking, but approachable for home cooks with basic baking and grilling skills.

Allergen Information

Dietary Preference

Vegetarian-friendly, can be adapted to vegan by substituting dairy cheeses with plant-based alternatives and ensuring yogurt is vegan-friendly.

Course

Main Course / Light Meal

Cuisine

Fusion / American with Mediterranean Influences

Ingredients

Crust Ingredients

Topping Ingredients

Optional

• Additional herbs (oregano, thyme)
• Red pepper flakes for spice

Instructions

Preparing the Crust

Begin by assembling the dry ingredients for the crust. In a large mixing bowl, combine the whole wheat flour, white flour, cornmeal, baking powder, baking soda, salt, and dried basil. Whisk these ingredients together thoroughly to ensure even distribution of leavening agents and herbs. This step is crucial for achieving a uniform texture and flavor throughout the crust.

In a separate medium bowl, mix the plain yogurt with the lite olive oil. Use a fork or whisk to blend these liquids until smooth. The yogurt introduces a tangy flavor and moisture that enhances the crust’s tenderness, while the olive oil contributes to the crispness and richness.

Gradually pour the yogurt mixture into the dry ingredients, stirring gently with a fork or a wooden spoon. Combine until just incorporated; do not overmix, as this can lead to a dense crust. The dough will be somewhat sticky but manageable.

Kneading and Resting the Dough

Transfer the dough onto a well-floured work surface. Lightly dust the surface with additional flour to prevent sticking. Gently knead the dough for about 1-2 minutes until it forms a cohesive ball. Avoid overworking the dough, which could develop gluten and make the crust tough.

Wrap the dough in plastic wrap or cover with a clean kitchen towel. Let it rest for at least 10 minutes; this allows the gluten to relax, making it easier to roll out and ensuring a tender, flaky crust. Resting also helps to hydrate the flour fully, resulting in a more elastic dough.

Preparing the Toppings

While the dough is resting, prepare the toppings. Slice the ripe tomatoes into thin rounds, ensuring even thickness for uniform cooking and presentation. Slice the black olives into rings or halves, depending on your preference. Chop the green onions finely, including both the white and green parts for flavor and color contrast. If using jarred or cooked artichoke hearts, drain any excess liquid and quarter them for even distribution on the pizza.

Shred the mozzarella and provolone cheeses separately. Using freshly shredded cheese ensures better melting and a more desirable texture. For authenticity, fresh basil leaves should be washed and chopped coarsely, ready to release their aromatic oils when sprinkled on the hot pizza.

Rolling Out the Dough

Once the dough has rested, lightly flour your work surface and rolling pin. Gently flatten the dough with your hands, then roll it out to approximately 1/4 inch (6 mm) thickness. Rotate and flip the dough periodically to maintain an even round shape and thickness. If the dough resists stretching, let it rest for a few more minutes to relax the gluten further.

Carefully transfer the rolled-out dough onto a greased 12-inch pizza pan or a preheated pizza stone if you prefer a more authentic experience. Gently lift the dough and position it, pressing lightly to fit the pan. Trim any uneven edges if necessary for a neat presentation.

Assembling the Pizza

Preheat your BBQ grill to a consistent medium heat (around 350-400°F or 175-200°C). Place the pizza pan directly on the grill grates, positioning it about 5-6 inches above the heat source. Close the grill lid to create an oven-like environment, which promotes even cooking and browning.

Begin by sprinkling 1 1/2 cups of the shredded cheese evenly over the crust, extending to the edges. This layer acts as a base that holds the toppings and melts into a gooey blanket. Arrange the sliced tomatoes, artichoke hearts, and black olives on top of the cheese, distributing evenly for balanced flavor with each bite. Finish by sprinkling the remaining shredded cheese over the toppings, ensuring full coverage for a cheesy, melt-in-the-mouth experience.

Grilling and Cooking

Maintain a steady medium heat throughout the cooking process. Close the grill lid to trap heat and facilitate even melting and crisping. Rotate the pizza pan every 3 minutes using tongs or heat-resistant gloves to ensure uniform browning and prevent hotspots, especially if using a charcoal grill. Total cooking time ranges from 10 to 15 minutes, depending on grill temperature and thickness of the crust.

The crust should turn a golden-brown hue with a crispy exterior, and the cheese should be bubbling and melted. Keep an eye on the edges to prevent burning, and adjust the position of the pan if necessary. If you notice the toppings are cooking faster than the crust, you can tent the pizza with foil to shield the toppings while allowing the crust to crisp up fully.

Finishing and Serving

Once the crust is crispy and the cheese is melted, carefully remove the pizza from the grill using tongs or a spatula. Transfer it to a cooling rack for 2-3 minutes to prevent sogginess from trapped steam. While still hot, sprinkle freshly chopped basil leaves over the top for a burst of herbal aroma and freshness.

Slice the pizza with a sharp pizza cutter or knife, serving immediately to enjoy the gooey cheese and crispy crust. Garnish with additional basil leaves if desired, and serve alongside a crisp green salad or your favorite beverage for a complete meal experience.

Preparation Tips

• Use fresh ingredients: Fresh basil, ripe tomatoes, and quality cheeses significantly enhance flavor.
• Control grill temperature: Maintaining a consistent medium heat ensures even cooking and prevents burning.
• Rest the dough: Adequate resting time relaxes gluten, resulting in a tender crust that’s easy to roll and handle.
• Preheat the grill: Always preheat your grill for at least 10-15 minutes before cooking to achieve optimal searing and crisping.
• Use a pizza stone or pan: For an extra crispy crust, consider using a preheated pizza stone inside the grill.
• Rotate regularly: Turn the pizza pan during grilling to ensure even heat exposure and uniform browning.

Nutritional Information

Tips and Tricks

• Cheese Variations: Experiment with different cheeses like fontina, gouda, or vegan options to customize flavor profiles.
• Adding Herbs: Complement with oregano, thyme, or rosemary for additional aromatic layers.
• Vegetable Toppings: Incorporate roasted red peppers, caramelized onions, or sautéed mushrooms for more complexity.
• Gluten-Free Adaptation: Substitute with gluten-free flour blends and ensure baking powder and soda are gluten-free.
• Vegan Version: Replace dairy cheeses with plant-based versions and use non-dairy yogurt alternatives.

Add-ons

• Red pepper flakes for spice
• Drizzle of balsamic glaze for sweetness
• Extra fresh herbs (parsley, oregano)
• Crushed garlic or garlic oil for added flavor

Side Dishes

• Fresh mixed green salad with vinaigrette
• Roasted vegetables such as zucchini, bell peppers, or eggplant
• Garlic bread or breadsticks
• Light couscous or quinoa salad

Improvements and Variations

• Crust Texture: Incorporate a small amount of corn flour or semolina for additional crunch.
• Flavor Infusion: Add minced garlic or onion powder into the crust mixture for deeper flavor.
• Spicy Kick: Use spicy sausage slices or pepperoni for a non-vegetarian variation.
• Herb Infused Oil: Brush the crust with garlic or basil-infused olive oil immediately after grilling for enhanced aroma.

Save and Store

Leftover pizza can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place slices in a toaster oven or conventional oven at 375°F (190°C) for 8-10 minutes until crispy. Avoid microwaving as this can make the crust soggy. For longer storage, freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Reheat directly from frozen for best results.

FAQ

Can I make the crust ahead of time?

Yes, prepare the dough up to 24 hours in advance. Wrap it tightly and refrigerate. Bring to room temperature before rolling out for optimal pliability.

Can I grill this pizza on a charcoal grill?

Absolutely. Just ensure your coals are evenly spread and maintain consistent heat. Use a grill thermometer if necessary to keep temperature steady.

What if I don’t have a pizza pan?

You can directly place the rolled dough on a preheated pizza stone or a lightly oiled baking sheet. Alternatively, use a cast-iron skillet for a rustic finish.

How do I prevent the crust from burning while grilling?

Maintain moderate heat, rotate the pizza regularly, and keep a close eye during the last few minutes. Using indirect heat zones on your grill can help prevent over-browning.

Conclusion

Creating a BBQ’d Cornmeal Crust Pizza with Artichokes at home is an engaging culinary project that marries outdoor grilling with gourmet pizza craftsmanship. The cornmeal crust provides a satisfying crunch, while the combination of cheeses, fresh vegetables, and herbs delivers a symphony of flavors. This recipe exemplifies how outdoor cooking techniques can elevate simple ingredients into a memorable meal. Perfect for summer barbecues, family gatherings, or a special weekend treat, this pizza demonstrates that with a little preparation and attention to detail, you can achieve restaurant-quality results right in your backyard. Remember, the key lies in the balance of textures, the freshness of ingredients, and the patience to rotate and monitor the grill. With practice, this recipe can become a staple in your outdoor cooking repertoire, impressing friends and family alike with your culinary prowess.

References

• Smith, J. (2018). Grilling Gourmet: Mastering Outdoor Cooking. Culinary Press.
• Johnson, L. (2020). Vegetarian Pizza Creations. Foodie Publications.