i 'qued.

homemade pizza yum! but how does a family reconcile a desire-for-pizza-night with 40-degrees-in-the-shade-night? by using the barbeque! david and i have been keen to try out pizza grilling techniques, and what better day than when the kitchen itself is an oven.

both kiddies were eager to pitch in, but the smallest one really enjoyed it.

the final product was enjoyed al fresco, and was indeed outstanding.

now for the how-to.

prepare the dough.

(i usually entrust the ingredients listed below to my breadmaker, but tonight, i simply walked to the local italian deli with two dollars in my pocket. )

1 c water

2 c all purpose flour

1 c whole wheat flour

1 T olive oil

1 t kosher salt

1 1/2 t dry yeast

dough setting.

then look in the pantry and fridge for the tasty things you need to use up.

tonight, red pepper, red onion, yellow zucchini pepperonis, a few artichoke hearts and cherry tomatoes.

grate some cheese up too!

preheat the grill to 500 degrees, or just damn hot.

divide the dough into a few lumps, roll out each to 1/2 cm thick or so.

pop them on the grill, close the lid, then turn the heat down to medium.

remove them after about 2 minutes, turn them over so you can admire the lovely grill marks, then coat the q'ed side with garlic & olive oil, pesto, or marinara sauce.

layer on the cheese and toppings,

slide the pizza back onto the grill to finish up the uncooked side.

this could take 2 or 3 minutes, with the grill still set at around 300 degrees.

seems to depend on the depth of the toppings.

clearly one must be mindful not to overcook the crust at the same time...

just delicious.