Grilled pulled pork pizza

We often talk about pizza. Besides barbecue, pizza is our biggest hobby. We love the Neapolitan pizza. A thin pizza that you can fold in half like bread. But what if you love a crispy pizza crust? Then we have the perfect recipe for you. This recipe guarantees delicious crispy pizza bases.

The dough we use for this grilled pizza is based on a pita recipe. And consists of only three ingredients. Flour, yeast and yoghurt. “Yoghurt!?”. Yes, yoghurt. just make it. You are going to love it

Mix everything until you have no more dry flour in the bowl. If the dough is still too wet after that, add flour in small steps.

Then you immediately turn it into four equal balls. You can also make three balls for larger pizzas. Leave the dough at room temperature for 45 minutes under a damp towel. In the meantime, turn on the barbecue.

This dough needs high direct heat and clean grates. When the grates are hot, we first brush them clean with a wired brush and then we run a piece of paper towel with a bit of olive oil over the grates. This way, you can be sure that the grates are clean.

Then we put a cast-iron skillet on the grill to fry some bacon. You take them out when they are golden brown but not too hard. Then fry the onion rings in the remaining bacon fat. We never said it was a healthy recipe, did we? But very tasty. When the onion rings are out, lower the burner under the skillet and heat the pulled pork.

This yoghurt dough is rolled out with a pin. This way, you get a thin pizza with an even thickness. Very different from a regular pizza where you would like a slightly thicker edge. Because we use a three burner gas grill, we set the 2 left gas burners half open and the right one where the pulled pork is heating up at its lowest.

Carefully place or slide the rolled-out pizza dough onto the grates and close the lid for 2 to 3 minutes.

After 2 minutes, check whether the underside is light brown. Then remove it from the grill. This way, you could prepare all the dough upfront. That saves some time, and everyone has their pizza faster.

Now you can easily top the pizzas with the grilled side up. Because we still had some leftover pulled pork, we decided to make a pulled pork pizza. If you prefer to make a different pizza, you can.

When the pizza goes back on the grill, turn the gas burners down and close the lid. This gives the ingredients on the pizza time to warm up. If you kept the burners completely open, the bottom would be grilled too soon, and the cheese would not even have melted yet.

This is our grilled pulled pizza with the crispiest crust you’ve ever made. If you are going to make it, let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.