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BBQ’d Pizza

Bring your pizza outside this BBQ season: no matter gas or grill, this delicious method yields fast, delicious thin-crust pies, perfect for sharing with family and friends. Thin crust dough, high heat, and smaller pies mean each is ready in just a couple of minutes, so everyone can customize with their own ingredients and bake exactly to their liking – Mangia! Mangia!


BBQ’d Pizza

Gustus Vitae
No ratings yet
Prep Time 30 mins
Cook Time 30 mins
PROOF 1 hr
Total Time 2 hrs
Course Dinner, Entree, Lunch, Main Course
Servings 4 pizzas


  • Pizza Stone



  • 4 cups flour
  • 1-1/2 tsp dry instant yeast
  • 2 tsp sea salt
  • 2 cups lukewarm water
  • A bit of olive oil


  • 1 can crushed San Marzano tomatoes
  • 1 large white onion
  • 1 tbsp sea salt
  • 1 fill tin Gustus Vitae Everything But The Pizza Seasoning
  • 6 cloves garlic
  • 6 tbsp extra virgin olive oil


  • 2 cups grated low moisture mozzarella cheese
  • 1 small jar baby artichoke hearts
  • 1/2 cup sliced olives
  • 1 cup fresh mozzarella cut into small chunks
  • 1/2 cup sliced sausage
  • 1/2 cup sliced cherry tomatoes
  • Parmesan cheese and fresh basil to garnish
  • 4 tbsp extra virgin olive oil
  • 3 tbsp Gustus Vitae Everything But The Pizza Seasoning for the pizza and crust
  • 3 tbsp Gustus Vitae Everything But The Garlic Bread Seasoning for the crust



  • Whisk yeast and 1 cup of water together in a glass or small bowl, and allow to sit for about 5 minutes, or until small bubbles begin appearing.
  • In a stand mixer, combine flour, Sea Salt, yeast & water slurry, and remaining cup of water.
  • Attach a dough hook and mix on low for 5 minutes. Loosely cover with a damp cloth, rest for 10 minutes, and mix again.
  • Remove bowl from stand mixer, form dough into a tight ball, and drizzle all over with olive oil. Drape a few sheets of saran over the ball, and allow to proof for 1 hour.


  • To make your sauce, bring a heavy bottomed pressure cooker up to high heat, and add olive oil.
  • Dice onion and add, along with Sea Salt, and sweat, stirring occasionally, for 3-4 minutes.
  • Add finely minced garlic, Everything But The Pizza Seasoning, and the whole can of San Marzano tomatoes.
  • Stir to combine, and close the lid on the pressure cooker. Once it reaches 1 bar, reduce heat and cook for a further 15 minutes. Remove from heat, allow to cool, then remove lid.
  • Use a hand blender to puree, then pour off into two mason jars – one for todays pies, and another for something else. Jarred, it'll keep for 5 days in the fridge or 2 months in the freezer.


  • As needed, prep the toppings: shred the mozzarella block and tear the fresh mozzarella into small chunks, grate Parmesan, slice the precooked sausage, cherry tomatoes and olives, and drain and thinly slice the artichoke hearts.
  • Preheat your BBQ to high, and place your pizza stone in the center. Allow 15 minutes for the stone to come up to temperature.
  • Remove dough from bowl, and slice into quarters. Return 3 quarters to the bowl, and begin working your first pie from the quarter, stretching and forming to a roughly even circle around 13-15" across.
  • Lightly dust your pizza peel with flour, and place your dough in the center, jerking slightly to make sure it will be able to slide off onto your stone.
  • Spoon about 1/4th cup of sauce in the center, using the back of a spoon to evenly spread across the dough, leaving the outside 1/3rd-1/2" exposed.
  • Add a few of your toppings of choice, then use a food brush to paint olive oil atop the exposed ring of dough. Generously season the whole pie, and especially the exposed crust, with either/both Everything But The Pizza Seasoning and/or Everything But The Garlic Bread Seasoning.
  • Open the lid to the BBQ, and in a series of small jerking motions, slide the pizza off of the peel and onto the ceramic stone.
  • Quickly lower the lid, and cook for 3 minutes.
  • Open the lid, and slide peel under the pizza, removing to a serving board or similar. Garnish with a sprinkle of fresh Parmesan and a few leaves of fresh basil.
  • Slice up the pizza and pass around, and have fun deciding how to top the next one!
Keyword BBQ Pizza, Pizza
Tried this recipe?Let us know how it was!

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