Oh help me.
You know that I'm a pizza addict. More than anything else I think.
And even when it's warm, I'll turn on the oven to get my fix.
But after 10 days of non-stop 30 degree C weather - and 30+ degrees inside the house with no air flow and no break - I can't imagine turning on my oven.
Last summer - I saw this floating around the blogosphere and couldn't imagine something more awesome.
Although I'm not great about cooking on the barbecue - it confounds me for whatever reason.
That's weird right?
So when the city fell into a heat wave, I finally did it.
I barbecued a PIZZA.
I started out by making the sauce. I made mine from scratch, but you can use any kind of sauce you'd like.
Then I made the dough. Mine was from scratch using my favorite recipe - but you could use the frozen dough, or buy it from a bakery or whatever your heart desires.
When you roll out the dough, don't leave it too thick - less than 1/2 an inch or more than 1/4 inch.
Also, make sure all your toppings are ready - and no-one suggests putting anything raw on the pizza, because it cooks really fast.
I just made a plain cheese.
Everything I've read is that the dough shouldn't be too thick. And that the grill should be 2 steamboats hot.
1 steamboat, 2 steamboat - too hot for your hand.
Lightly grill the grate with oil. You can also do this on a pizza stone - but I opted to go straight on the grill.
Put the rolled out dough onto the grate and close the lid.
The first side should only take 3 minutes or so. Depending on if you like charred or golden brown - just keep an eye on it.
When it's ready to flip, flip it over on the uncooked side and put your toppings on.
Reduce the heat, just a little, and close the lid.
Cook for a couple more minutes until the cheese is melted.
Pull off the grill and EAT.
Trust me - you're gonna drop dead from the yum.
And the best part - you can have pizza even when it's a million degrees.
This is the Cane girl - signing off.