Pella Chronicle

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August 2, 2013

BBQ My Way: Traditional pizza Margherita

(Continued)

Take the risen dough, punch it and roll it out over a dusting of flour. Apply a very light coating of olive oil on the stone. Shape into the size of the pizza stone and lay on the stone. Apply a light coating of olive oil to the pizza dough. Layer with slices of fresh mozzarella, sliced or chopped tomatoes and fresh basil, in that order.

WARNING: This does not work with canned tomatoes. They are way too watery. Freshly sliced tomatoes are the only way to go.

Place on a gas grill or a charcoal grill on medium-high to high heat. Close lid. After five to seven minutes, start checking the bottom of the pizza with a spatula. Once the cheese is thoroughly melted and the the bottom of the pizza crust starts turning golden brown, you are ready to eat.

We added a little salt and pepper to taste, as well as a sprinkling of parmesan cheese and red pepper flakes.

We hope Queen Margherita understands.

Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes the "BBQ My Way" column for CNHI News Service. Visit his website at www.BBQ-My-Way.com.

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