Since the weather had finally changed from cold and dreary to warm and sunny the last thing I want to do is cook inside. After last weekend’s barbecue fest I was inspired to try my Friday night pizza recipe on the grill.
I started by moving the pizza stone from the oven to the grill. It was a perfect fit! Once the dough was made Monkey and I made a pepperoni pizza, vegetarian with pesto and some Atlantic Canadian Galic fingers.
Once they had a chance to rise again they went on the stone and this was the final results
What I found worked this time was starting the barbecue about an hour ahead of time with the two middle elements on low and the two outside on high. This allows the stone to get screaming hot and give the crust that crispness you only get when you use a stone.
Cooking time is closer to 10 minutes on the grill, compared to the 22 minutes it usually takes in the oven which is a really nice bonus. Be sure to whatch the pizza closely but don’t open the lid too often because you will loose too much heat and you won’t get the nice rise in the dough and golden cheese.
To make the truly Altantic Canadian Garlic Fingers I needed a little donair sauce on the side. This is something you don’t easily find in Alberta, so I went to Pinterest and found an authentic recipe here. All you need is a can of evaporated milk, some sugar, garlic powder and white vinegar.
And after a few hours in the fridge you will have yourself some Maritime yumminess!
What is your favourite non traditional grill food? Do you take to cooking your favourites outside so you aren’t warming up the house at meal times? Let me know in the comments below!
This recipe is quickly becoming a regular in my rotation. Whether it is a birthday party, work pot luck or a Saturday afternoon snack for Monkey, this recipe is always a hit!
I first tried it at my baby shower, my cousin’s wife made it and I think I probably ate most of it myself that night. I have gone on to make it for Monkey’s baptism, a friends birthday pot luck, Monkey’s first birthday and a Saturday afternoon when I just wanted something yummy with vegetables.
I have no idea where the recipe came from originally, to me it’s Nicole’s pot luck pizza!
- 2 packs of crescent roll dough
- 2 tubs of cream cheese
- 1/2 cup mayo
- 1pkg ranch powder
- 1 cup grated cheddar cheese
- Vegetables of your choice chapped very small
- Cook dough flat on cookie sheet according to introductions
- Whip cream cheese, mayonand ranch powder until blended
- Once the dough is cooled spread cream cheese mixture evenly over the dough and top with your favourite vegetables and cheese.
- Chill in the fridge until ready to serve.
Makes 2 pizzas
What is your go to pot luck recipe? Let me know in the comments below I would love to try it out at the next office gathering!