Barbecue Pizza with Pineapple in the Oven or on the Grill

What can I say about the Riverwalk Market Fair, which opened in town Saturday, that I talked about last week? I’m actually going to withhold my opinion. It’s in the beginning stage and deserves more of a chance.

I did pick up some herb plants at my usual farmer’s market- the one not associated with this fair so I still came home happy.

We made the Tripel style beer Sunday that I talked about in my beer post not long ago. Sorry, no pictures. The kitchen was cramped enough with all of the equipment, preparation and both Greg and myself standing around. Plus, the lighting is not at all helpful in taking decent pictures. (No, I don’t have windows in the kitchen.) If I feel like it, we’ll snap some shots next time. We’re hoping “next time” is very soon.

What goes great with beer? Pizza, barbecue pizza with pineapple this time. This is a great combination. I’ve been a fan for a long time. I left the meat out of this one but feel free to add cooked bacon and/or grilled/roasted chicken. I also didn’t make my own barbecue sauce but there’s a recipe below for one of my trusted sauces. The sauce will need to simmer for a few hours if you decide to go that route. If not, pick up your favorite store-bought version. Greg likes Sweet Baby Rays. The Martha Stewart crust needs to be made ahead of time but you can buy two crusts if you want to save some time but it doesn’t take long to make your own. You can grill the pizza, if the mood strikes, by placing the entire pizza on an oiled grilltop for 10 to 15 minutes on medium-hot heat.

If this doesn’t sound like your tastebud style, try cilantro chutney pizza or asparagus, potato and goat cheese pizza.

Pizza Dough from Martha Stewart
Makes 2 crusts for large pizzas or two 1 lb. balls

Ingredients:
1 ½ cups warm water
2 packets (1/4 oz. each) active dry yeast
¼ cup olive oil
2 tbsp sugar
2 tsp salt
4 cups all purpose flour

Place the water in a large bowl, sprinkle with the yeast and let stand until foamy. (About 5 minutes.) Brush another large bowl with oil lightly.

Whisk the sugar, oil and salt into the yeast mixture, stir in flour with a wooden spoon until sticky dough forms. Transfer to the oiled bowl, brush the top with oil, cover with plastic wrap and let stand in a warm place for about an hour, until it doubles in size.

Turn the dough onto a floured surface and knead with floured hands until smooth, about 15 seconds. Divide into 2 balls. Freeze in plastic wrap separately until firm (about an hour). Thaw in the fridge overnight to use the following day or freeze up to 3 months. Sprinkle the dough with cornmeal once it’s thawed for a great crunch.

Barbecue Sauce
Makes 3 cups
Ingredients:
2-14 oz cans fire roasted, diced tomatoes
2 large yellow onions (about 1 1/2 cups chopped)
4 cloves of garlic
2 2/3 tbsp vegetable oil
1/2 tsp chili powder
dash of ground coriander
dash of ground cumin
5 1/3 tbsp unsulfered molasses
2 2/3 tbsp packed brown sugar
2 tbsp apple cider vinegar
2 tbsp white vinegar
1 tbsp Worcestershire sauce
2 tsp salt
1/2 tsp liquid smoke
*add Tabasco habanero sauce or other sauce for heat

Heat oil in large pot, cast iron works well and add chopped onion and garlic. Sauté until brown and then add salt, chili powder, cumin, coriander, molasses and brown sugar. Mix and bring to boil for 3 minutes. Add tomatoes, liquid smoke and apple cider vinegar, bring to boil and then reduce to simmer for 2-3 hours (until thickened and dark). Then, add white vinegar and Worcestershire sauce and taste for more salt/pepper. Simmer for 10 minutes more and take off heat. When cool, place in blender and add 1/4 to ½ cup of water and puree until it reaches desired consistency. Store in jar or airtight container.

Barbecue Pizza with Pineapple in the Oven or on the Grill
Makes 2 pizzas to feed 6 to 8 hungry persons
Ingredients:
pizza dough/crust (see above-makes 2)
4 tsp olive oil
1 red onion, chopped
1 to 1 1/2 cups fresh or canned pineapple tidbits or cut into small chunks
3 cups store-bought barbecue sauce (see recipe above for homemade)
2 to 3 cups grated mozzarella or Monterey Jack (or a combination)
shredded/chopped cooked chicken and cooked bacon-optional

Be sure to thaw your pizza dough. Preheat the oven to 450. I used a pizza stone but you can use a baking sheet. If you are using a pizza stone, give it ample time to heat up and be careful because that thing will be very hot. I think at least 30 minutes in the 450 degree oven will suffice but an hour is even better.

In a skillet, over medium heat, add the oil and cook the onion until tender.

Sprinkle, if using a baking sheet, the bottom of the sheet with cornmeal and roll out the dough into an oval or shape of your choice. I don’t have a pizza peel so I removed the very hot stone carefully and added cornmeal to the bottom of the dough, placed it on the stone and quickly added the toppings. If you have a peel, construct the pizza on that and throw it onto the stone in the oven to make it easier. If using the sheet, just construct it on top of that and place it in the oven.

Top each crust with half of the ingredients and bake for 15 to 20 minutes. You can grill the pizza if the mood strikes by placing the entire pizza on an oiled grilltop for 10 to 15 minutes on medium-hot heat.