Grill these appetizers once your first layer of coals are white, and before adding fresh charcoal, to keep the crowds satisfied while the main dish is cooking to perfection in La Caja China.
This recipe works great in your kettle bbq, or gas grill, as well!
Alternatively, you can make two family-size pizzas instead of sixteen individual ones. Leftover roast pig, pork shoulder, tri-tip, chicken thighs…just about anything you you can grill, smoke, bbq, or roast, makes for awesome pizza toppings.
Do you do pizza on the grill? What’s your favorite topping? – Leave us a comment, below!
Grilled Brisket Mini-Pizzas
In bowl, combine oil and garlic. Cut dough into eights. On lightly floured surface, roll each piece into 4-inch circle. Brush with oil mixture. You could also use the pre-made dough that comes in the biscuit cans, but it won’t be quite as good.
Start a three zone fire, and spread coals to both ends, leaving a 1/3 area in the middle with just a thin layer of coals. This is your “cooking area.”
Place dough, oiled side down, on pizza stone over grill and cook until golden, about 5 minutes. Flip dough and brush each with 1 Tbs sauce, spread 1/4 cup provolone cheese over the grilled side, and top with 1/4 cup brisket; sprinkle with pecorino Romano cheese.
Cover with a disposable pan or loosely tented foil (for La Caja China) and cook until bottoms are golden and crisp, and cheese is melted, about 5 minutes. A disposable steamer pan makes a great “cover” for the recipe.
Makes 16 “mini” or 2 whole pizzas.
(Caja China users – Once you’ve browned the bottom of the crust and added your toppings, you can put the top grill racks inside the box, place your pizza on top of the racks, and replace ash pan and coals. This method insured that the bottom of the pizza crust doesn’t get over-cooked. Cook inside the box 5-10 minutes and check to desired “meltiness” of the cheese. Repeat every 5 minutes until perfect!)
Basic Pizza Dough
1 teaspoon active dry yeast
2/3 cup warm water (105° to 115° F)
2 cups unbleached all-purpose flour
1 teaspoon salt
olive oil for the bowl
Sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
In a large bowl, combine the 2 cups flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.
Flatten the dough with your fist. Cut the dough into 2 pieces and shape the pieces into balls. Flatten the dough slightly. Dust the tops with flour. Place the balls of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 minutes, or until doubled.
(Special thanks to Terry Ramsey, for this awesome dough recipe…and the awesome pizzas last week!)
You can find step-by-step recipes in my cookbook, La Caja China Cooking, as well.