These days if you mention that you’re having BBQ pizza some people may think of the old standard; chicken and BBQ sauce. An equal number of people may think of pizza cooked on the grill. Grilled pizza may be mainstream now, but 15 years ago when I started doing it in high school nobody had heard of grilling pizza.

As much as I’d like to, I can’t take credit for coming up with the idea. I saw a recipe for it in a magazine where Bridgeford frozen bread dough was used as the pizza crust. Everything after that were the traditional American ingredients: tomato sauce, mozzarella cheese and pepperoni. Of course when I got a hold of the recipe I had to gourmet it up a little bit, although I still use Bridgeford frozen bread dough. I’ve tried other dough’s and even making my own. I still prefer Bridgeford. It’s a little sweet and puffs up nicely.

Once I roll out the dough, I spread olive oil on both sides. This helps the dough keep from sticking to the grill. Now for the grilling. I grill the first side until done and then lightly grill the second side so that it’s no longer limp, but not quite cooked all the way. The fully cooked side will hold all my toppings. Then it’s back to the grill to finish the undercooked side and melt the cheese.

I Don’t like a ton of sauce on my pizza. So instead of tomato sauce, I use tomato paste that I cut with olive oil. I then mix in fresh chopped garlic and some dried spices. Usually basil, parsley and oregano. I then scrape the paste onto the dough so that there is barely any sauce. This gives a nice flavor to the pizza without overwhelming it with sauce.

My toppings are simple. Large fresh basil leaves, followed by sliced roma tomatoes. I then top it with three different cheeses. Sliced provolone, Shredded mozzarella and shaved parmesan. A little olive oil drizzle and you’re done. One of the best pizza’s you have ever tasted.

Some great additions I’ve tried over the years are ground or sliced italian sausage and sauteed mushrooms. Other than that I’ve kept it simple. Simple always seems to taste best when it comes to pizza. This is a great recipe for summer barbecues and outdoor parties. I know I’m writing this in the middle of winter, but I can’t wait until summer comes so I can introduce some new friends to my old recipe.