Grilled BBQ Meatball Pizzas 2 cups all-purpose flour 1 package (1/4 ounce) quick-rise yeast 1/2 teaspoon sugar 1/2 teaspoon salt 3/4 cup warm water (120° to 130°) 1 tablespoon California Olive Ranch® Olive Oil 20 frozen fully cooked Italian meatballs (1/2 ounce each) 1/2 cup barbecue sauce 1/4 cup apricot preserves 2 cups (8 ounces) shredded Colby-Monterey Jack cheese 1/4 cup thinly sliced green onions * Directions: In a large bowl, combine the flour, yeast, sugar and salt. Add water and oil; mix until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let stand for 15 minutes. Meanwhile, cook meatballs according to package directions. Cut each meatball in half. In a large bowl, combine barbecue sauce and preserves. Add meatball halves; stir to coat. Divide dough into fourths. Roll each portion into a 6-in. circle. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill dough, covered, over medium heat for 1-2 minutes or until the crust is lightly browned. Remove from grill. Layer the grilled side of each pizza with meatball mixture, cheese and onions. Return pizzas to grill. Cover and cook for 4-5 minutes or until crust is lightly browned and cheese is melted. Yield: 4 pizzas. Originally published as Grilled BBQ Meatball Pizzas in Simple & Delicious May/June 2009, p45
Posted on: Wed, 23 Oct 2013 14:21:38 +0000
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