Pepperoni Pan Pizza Recipe

1. Follow the instructions on the package of your fresh dough, allowing it to rest and/or come up to room temperature. Use this time to prep any other ingredients you are using. Divide the dough into two even balls.
2. Oil the pan with 2 tbsp. of oil, brushing it up the sides and making sure there is an even coating on the bottom of the pan. 
3. Place one portion of the dough into the pan and, using your fingers, coax it into the shape of the pan. If the dough is being argumentative, you can let it relax for up to 20 minutes and try again, but that may not be necessary. 
4. Preheat your barbecue to 500°F (260°C).
5. While the grill is preheating it’s time to dress your pizza. Add 2 tbsp. of the sauce (you don’t want an over-sauced pizza). You can spread the sauce all the way to the edge if you like. Add a light base layer of cheese followed by pepperoni, then finish with the rest of the cheese. Make sure the cheese goes all the way to the edge and touches the pan. 
6. Turn the burners that will be under the pizza down to medium-low, leaving the other ones on high. Place the pizza onto the barbecue and bake for 15 to 20 minutes, until the toppings are golden crisp and bubbly hot. 
7. Using heat-resistant gloves, remove the pizza to a cutting board and then use a thin knife to run around the edges before sliding it out of the pan and onto a board for serving. Allow it to rest for about 3 to 5 minutes before biting into that delicious, buttery-crusted, pan pizza goodness. 

Homemade Pizza Dough:

1. Activate the yeast by adding it and the sugar to the warm water and allowing it to bloom until bubbly and foamy. About 10 minutes.
2. In a stand mixer with the paddle or the dough hook combine the oil, salt, and yeast mixture, followed by the flour, mixing until the dough becomes a shaggy ball. **Remember to start with the wet and add the dry ingredients.**
3. Dust your work surface with flour and turn the dough out onto the floured surface. Knead by folding and rolling the dough for about 2 minutes - until it feels solid and springy, but not a hard dough ball which indicates over-kneading. 
4. Divide the dough into two even balls. Cover the dough with a tea towel and allow it to rest for an hour until it has doubled in size, then follow the directions above for a delightful pan pizza. OR, you can roll out the dough and use it on pizza stones for these delicious pizza recipes.

This super easy Pepperoni Pan Pizza Recipe on the barbecue is fun, easy and delicious. Classic pepperoni is perfect when paired with gooey and crispy cheese, but what are your favorite toppings? Share your barbecue pizza recipes, ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!