Midnight Snacking: Grilled Pizzas

by Lucy Munene

For the Pizza Dough

• 3-1/2 to 4 cups all-purpose flour

• 1 packet of yeast

• 1 tbsp sugar

• 1 1/2 tsp salt

• 1 1/3 cups very warm water 120 to 130°F

• 1/3 cup olive oil

• Additional flour for rolling

• Additional oil for grilling

FOR BBQ CHICKEN PIZZA

• 1/2 cup barbecue sauce •1/4 cup of pineapple juice •1/4 cup white onion chopped

• 2 cups chicken cooked and cubed

• 1 to 2 cups shredded mozzarella cheese

• 2 tbsp chopped fresh dhania or chopped green onion

• 1 packet of camembert cheese

• 1 sprig of rosemary

• 1 cup of honey

1. Start charcoal fire or preheat gas grill to medium-high heat.

2. Combine 2 cups flour, yeast, sugar and salt in a large bowl.Add warm water and oil then mix until well blended.

3. Gradually add enough remaining flour to make a soft dough that is slightly sticky. Knead on a lightly floured surface, adding flour if necessary, until smooth and elastic.

4. Divide dough into 4-5 portions. Roll dough on a well-floured surface until they reach the size and thickness you desire. Brush both sides of pizza crusts with olive oil and place on grill.

5. Cook for 3 to 4 minutes until the bottom is lightly brown then flip to cook the top. 6. Remove from grill and place on a cutting board.

7. Mix barbecue sauce with pineapple juice then spread over crust. Top with onions and chicken. Evenly sprinkle cheese over toppings.

8. Crumble camembert onto the other dough, drizzle honey on top and sprinkle rosemary according to preference. Repeat with remaining pizzas.

9. Carefully slide each pizza onto the grill. Let cook for 3 to 4 minutes until the bottom of crust is browned and cheese is melted. Remove from grill and sprinkle with cilantro or green onions.

Don’t worry about the dough sticking to the grill, it will puff up and cook before that can happen.