Quiet Time = Bbq'd Pizza

This has been a week sent straight from the Lord. Riley is at VBS all week long from 9-12:15. Don't get me wrong, I love her more than anything but a 2 1/2 year old is a 2 1/2 year old. Enough said.

So on Wednsday I had all my mommy and soon to be mommy friends over for a morning of quiet with only babies (who napped most of the time) and no toddlers. It was so nice to just be able to sit and talk without being interrupted or wiping bottoms or getting snacks . . . you get the idea.

So for lunch I made one of my new favorite things which is pizza made on the barbeque. You just take pre-made pizza dough (I get mine from Trader Joes. You can't beat it for like 1.29$ or something crazy cheap like that) and lay it straight on the hot bbq. I know I was scared to try it too. So many things could go wrong so the first time I tried it I bought a few extra doughs for back up but it ended up working really well.

First let the dough sit out for about 20 minutes to rest. Flour it and either roll it (doesn't really work) or use your hands to push it out (works better). Tip #1 is to have all your toppings ready before hand because once you put the pizza on the bbq it goes really fast. So kind of stretch out the dough and lay it on the bbq. Don't worry if its in some crazy shape cause it's basically impossible to make a circle. Once it's on there let the bottom side cook until its crispy and comes off easily from the bbq. Then flip it and top it with all the good stuff. Close the lid and let the cheese melt. Tip #2 is to have all your toppings pre-cooked if they need to be cooked because by the time you flip the dough it's probably only gonna be on there for 5ish minutes before it'll be ready to come off. So if you're doing mushrooms, onions, sausage, etc. you might want to saute them beforehand.

When I made this a few weeks ago I made 2 different types of pizza. Pizza #1 had traditional pizza sauce, shredded mozzarella, and pre-sauteed mushrooms and sausage. Pizza #2 had pesto, shredded mozzarella, heirloom tomatoes, fresh mozarella, and basil. (Okay, blogging lesson #1: don't talk in detail about food when you're starving in the middle of the day)

When I made this on Wed for the girls I did pesto as the base with half the pizza topped with the fresh mozz, tomato & basil, and the other half with avacado, red onion, and feta. . . mmm feta. Cheese is good. Oh sorry, did I mention I love cheese. Anyway I didn't get a chance to take a picture of that pizza cause we literally inhaled it once it hit the table.

Make it! Love it!