ON THE GRILL WITH MR. BBQ: Grilled pizza beats oven-cooked hands down

I love grilled pizza. Vickie likes to make pizza in the oven and it takes her 30-45 minutes to get the meal cooked. I grill my pizzas and it takes a total of 10 minutes to grill the pizza.

We love pizza. Vickie thinks that she has to eat pizza at least once a week. In the past, I have told you how to make pizza using a frozen bread dough for the shell. I have also given you recipes to make your own pizza dough.

Recently, someone suggested that I try Boboli bread as my pizza crust. I have seen Boboli bread in the store. It is basically an Italian style bread that is cooked round and fairly flat. Sometimes, the bread shell is cooked with cheese in the crust.

I had never tried the bread, so I bought some. It was great! For one thing, it was nice to not have to fool with making a dough. In 10 minutes, start to finish, I had a fresh pizza from the grill. You could do the same in the oven. Since the bread is precooked, you just place the bread on the grill, add your toppings and close the grill. In five more minutes, you can eat!

All of the pizzas that I grilled this week were delicious, but the "Beach Pizza" was by far the best. My daughter liked it so much that we had to make it two nights in a row. You must give it a try.

Grilled pizza with chicken, sun-dried tomatoes and broccoli

Crust
1 Package (16 oz.) pizza dough, brought to room temp.
2 Teaspoons extra-virgin olive oil
2 Tablespoons grated Parmigiano Reggiano or Parmesan cheese

Toppings
1/3 Pound broccoli
1 Tablespoon extra-virgin olive oil
3 Cloves garlic, cracked
1/3 Pound cooked chicken breast
Salt and freshly ground black pepper, to taste
1 cup part-skim ricotta cheese
10 Sun-dried tomatoes in oil, drained and sliced
1 Cup shredded mozzarella cheese
12 to 15 leaves fresh basil, torn or stacked and thinly sliced

On a 12-inch nonstick area, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons olive oil onto crust and spread it with a pastry brush to the edges. Sprinkle crust with grated Parmigiano Reggiano or Parmesan cheese.

In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserve for soup. Salt water and add broccoli florets. Cook covered, three to five minutes.

Drain broccoli, set on cutting board and chop florets into small pieces. Chop cooked chicken into small pieces.
Heat a very clean grill to medium heat. Spray grate with nonstick cooking spray. Place the dough on the grate.

Close the grill lid and grill for five minutes.
Turn the dough and immediately dot crust with chopped broccoli bits, garlic and chicken. Add spoonfuls of ricotta throughout and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup.

Close the lid and grill an additional five minutes. Remove from the grill and let stand five minutes. Top with lots or torn or shredded basil. Cut pizza into eight slices, using pizza wheel, and serve.

Grilled sicilian pizza
Boboli Bread Shell
Plum Tomatoes, thinly sliced
Large Red Tomato, thinly sliced
Ounces fresh mozzarella, thinly sliced
1/3 Cup pitted kalamata olives
Tablespoon olive oil
Cup chopped escarole or endive lettuce
¼ Cup Parmesan cheese
Black pepper

Top bread shell with tomatoes, mozzarella cheese and olives. Drizzle oil all over. Place Boboli on sheet of heavy duty aluminum foil and fold the edges of the foil over the sides of the bread. Place on medium heated grill for eight minutes. Top with the lettuce the last two minutes of grilling. Remove from grill and sprinkle with shredded cheese and black pepper.

Shrimp and scallops on the beach pizza
Medium shrimp
Scallops
Large fennel, thinly sliced
Teaspoons olive oil
4 Flat breads
½ Cup Alfredo sauce
Cups mozzarella cheese

Peel and devein shrimp. Halve scallops. Wash shrimp and scallops and pat dry. Spray grilling wok with non stick cooking spray and grill shrimp and scallops for four minutes and set aside.

Spray both sides of each flat bread with non stick cooking spray. Grill on side for one minute. Turn the breads over and drizzle with olive oil. Evenly divide shrimp, scallops, fennel and cheese.

Top each flat bread with Alfredo sauce and place toppings on each pizza. Cover and grill four to five minutes, or until cheese melts.

Grilled Canadian bacon Boboli
4 six inch Boboli bread shells
1 six ounce jar of marinated artichoke hearts
8 slices of Canadian Bacon, cut into strips
1 Cup Mozzarella cheese
2 Tomatoes, sliced thinly
½ Cup feta cheese
Green onion, thinly sliced
Teaspoons chopped oregano

Drain the artichoke hearts and save the juice. Halve the
artichoke hearts lengthwise and set aside. Brush the Boboli beards with the reserve juice, decide the other ingredients and top the pizzas. Wrap the bottoms of each Boboli with heavy duty aluminum foil and place over medium heat on the grill for eight minutes.