Nutritional Info

Nutrition Facts

Serving Size 1 (345g)

Calories 685
Calories from Fat 430 (63%)
Amount Per Serving %DIV
Total Fat 47.8g 74%
Saturated Fat 9g 45%
Monounsaturated Fat 21.1g
Polyunsaturated Fat 17.7g
Trans Fat 0.0g
Cholesterol 5.8mg 2%
Sodium 1544.3mg 67%
Potassium 492.5mg 10%
Total Carbohydrate 33.9g 11%
Dietary Fiber 8.1g 32%
Sugars 1.5g
Protein 20.5g 41%

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Recipe Description
One of summer's most popular grilling innovations is barbecue cooked pizza. It has the same crisp crust and smoky flavor as pizzas baked in a traditional Italian wood burning ovens. This easy pizza is topped with marinated artichoke hearts, bacon and roasted red peppers.
Prep time
1 hr 35 min
Cook time
25 min
Ready In
2 hr


Serves Tool

Serves To:USMetric
6 Ounce(oz)  marinated artichoke hearts, drained
1/3 Cup(c)  crisp cooked bacon, crumbled
7 Ounce(oz)  roasted red peppers, drained
2 Cup(c)  hickory or mesquite wood chips
2 Tablespoon(T)  olive oil
1 Tablespoon(T)  cornmeal
1 Pound(lb)  frozen white bread dough, thawed
2 Cup(c)  mozzarella cheese, shredded
1 Cup(c)  jack cheese, shredded
1 Cup(c)  fresh basil leaves, lightly packed


Pour marinated artichoke hearts into a 5 to 6 quart pan. Bring to a boil over medium high heat. Boil, stirring often, until reduced to about 3/4 cup. Set aside. Soak wood chips in warm water to cover for at least 30 minutes or up to 4 hours. On the fire grate of a barbecue with a lid, ignite charcoal briquets. 50 briquets for a 22 to 24 inch round barbecue, 75 briquets for an 18 by 32 inch rectangular barbecue. When coals are covered with gray ash (after 30 to 40 minutes), push them out in a ring or rectangle just slightly larger than your pizza pan. (If you plan to cook more than one pizza, at this time add 10 briquets to a round barbecue, 20 briquets to a rectangular one, and space briquets evenly.) Set grill in place 4 to 6 inches above coals. Cover barbecue, open vents, and heat until temperature in barbecue is 400 degrees to 450 degrees F, about 15 minutes. To test temperature, set an oven thermometer in center of grill, not over coals, or refer to thermostat on barbecue, which should read hot. Meanwhile, oil a 14 inch pizza pan or a 10 by 15 inch rimmed baking pan. Sprinkle with cornmeal. Roll out dough on a lightly floured board. For pizza pan, roll out dough to a 15 to 16 inch round. For rectangular pan, roll out to an 11 by 16 inch rectangle. Lift dough into pan and pat firmly out to pan edges. Spread reduced crumbled crisp cooked bacon over dough to within about 1 inch of edges. Mix mozzarella and jack cheeses and scatter over sauce. Top cheese with roasted red peppers. Let stand until barbecue is ready. Drain wood chips and sprinkle over coals. Place pizza on grill within (not over) rim of coals and cover barbecue. Cook with vents open until crust is well browned on bottom (lift with a wide spatula to check) and cheese is melted, about 15 minutes, but check crust after 10 minutes. Remove from barbecue and top with basil. Cut into wedges to serve.

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