Barbecued Margherita Pizza

Have I mentioned my husband is the king of the grill? Seriously, in this house if it's cookable, it's barbecue-able. Ok so you may be thinking, yeah, frozen dough, no big deal. Not this one. My husband cooked this pizza on the barbecue using fresh dough. Some discussion forums online convinced him it was do-able. And boy was it worth chancing it. He had originally planned to make the dough from scratch, but when he arrived at La Bottega, they convinced him to go with their fresh whole wheat dough. It was awesome and it was $3. Why you'd make your own is beyond me.


To do this, my husband started by getting the barbecue really hot (500 degrees). He charred the dough for one minute and then rotated it 90 degrees to get a cross hatch pattern and finally flipped it over to start adding the ingredients: Nicastro's Gourmet Pizza Sauce, mozzarella fior di latte (both from Nicastro's)—and some fresh basil (from the Byward Market). He then closed the lid and cooked it for 5 minutes. If you'd like to add veggies, precook them before or cut them very thin since the cooking time is minimal. Drizzle the pizza with good olive oil and serve with a side salad. Barbecued dough is fantastic, and this pizza sauce is amazing! The best part – it has no additives. I love when my husband tries new things. Unlike my attempts, his always turn out to be mind blowing. This pizza was one of the best I've ever had.


Check out the bottom of this crust! So crispy and yummy.


Poor Seb wanted in on the action too.