As the wind sends a chill through the bones, and the frost begins to creep across the windshield I must acquiesce that the pleasant nights of grilling are drawing to an end for the season. But before I completely replace charred veggies and smoky steaks for roasts and stews, I had to fire up the weber one last time and throw on the final pizza of the season. Being the last necessitated an emphasis on quality, taste and precision, so when my wife returned from Trader Joe’s with dough, barbeque chicken, smoked mozzarella and arugula, I knew we could end the season with a bang!
The pie above follows my general procedures for grilling pizza, with only a few changes. The most significant modification is that I broiled the pie for a few minutes after I pulled it off the grill, as the temperature outdoors was reducing the temperature in the grill, and therefore significantly increasing cooking time.
This wonderfully delicious pizza was topped with a 3:1 mixture of pizza sauce and barbeque sauce, shredded smoked mozzarella, a container of Trader Joe’s pulled BBQ chicken mixed with about 1/4 cup of chopped fresh cilantro, balsamic reduced shallots, and wilted arugula.