Wow, pizza dough loves olive oil

Today's choices were the Fire-Roasted Tomato and Cabrales (Blue Cheese) Pizza and the Kansas City BBQ Chicken Pizza.

So, this time around I added an extra tablespoon of olive oil into the dough with extra salt as well. The dough stayed at home and as a result it had a completely different texture and flavour. Honestly the dough was like night and day. It was stickier, and was far more malleable. The only difficulty was getting it onto the grill. I had stretched it much thinner but as a result it made it more difficult to handle.

If you could have seen me trying to pick raw dough off of a hot grill and put it back into somewhat of an acceptable shape, you would have laughed.

The pizza ended up crispy, and flaky (due to the extra olive oil), it was paper thin but still held all the ingredients. I was actually afraid to cook the second pizza because the first one was so good.

Special NOTE: The dough is always stretched out onto polenta (corn grits) or corn meal if you want a finer crunch. I use the polenta and really like it.

This is the BBQ chicken pizza with grilled chicken, a mesquite BBQ sauce for the base, smoked mozzarella, spicy montery jack cheese, red onion and yellow bell pepper. Honestly, this pizza was good. It's definitely a recipe keeper.

This pizza was interesting and according to Robert, absolutely delicious. I am not a huge fan, or even any fan at all of blue cheese so while I could appreciate the wonderfulness of this pizza, it wasn't my favourite. This had slow roasted cherry tomatoes, a carmalized onion base, with blue cheese, pecans and cracked black pepper.

You may notice the absence of pizza in the middle. The book said to embrace holes. This was an example of too thin a crust. It got a little charred so I decided to crack it out and work around it.

Goal for next attempt:

Find a way to get the dough onto the grill a little more gracefully.