Barbecue Baked Deep Dish Pizza Recipe

1. In a measuring cup, combine the water, sugar, and yeast. Allow the yeast to bloom for about 10 minutes. In the bowl of a stand mixer, fit with a dough hook, combine the flour, half of the cornmeal, and salt.  Add the water mixture and the melted butter. 
2. Stir the mixture until the dough comes away from the sides of the bowl then turn the mixer up to medium and knead for 7 or 8 minutes, until it’s smooth and elastic. Knead on a floured surface if the dough is still sticky.
3. Alternatively, you can do this by hand, stirring until a dough forms in the bowl then kneading by hand on a floured surface until the dough is soft and slightly tacky – not sticky that it would come away on your hand. 
4. Form a ball and place the dough into an oiled bowl to double in size. Leave it covered with a tea towel for an hour or so.
5. While waiting for the dough, make the sauce. Drain the tomatoes through a sieve. While the tomatoes are draining, melt the butter in a skillet or frying pan. Sweat the onions until they begin to become translucent, add the garlic and fry a little longer. Add the tomato paste and cook until the onions, garlic, and paste darken in color a little. Then add the drained tomatoes and Italian seasoning. Bring to a simmer for at least 30 minutes to ensure all of the flavors have combined well. 
6. Place a pizza stone onto the grill and preheat it to 500°F. 
7. Once the dough has risen, grease a deep sided cast iron frying pan with a little oil and sprinkle with some of the remaining cornmeal. Turn the dough out into the pan and gently push it into the shape of the pan and up the sides. Cover the dough in the pan and allow it to rest for another 30 minutes. 
8. Lay down a layer of cheese, followed by a layer of sausage and pepperoni. Layer another layer of cheese on top and then spoon over your tomato sauce. Finally, top the tomato sauce with some parmesan.
9. Turn the burners down so that the grill will sit at about 400 to 425°F. Place the cast iron frying pan onto the baking stone and bake the pizza for between 25 and 35 minutes. Turn the pan about halfway through baking to ensure even heat. 
10. Once cooked – the crust is golden and the fillings are bubbly, remove the pizza from the barbecue. Use a knife or thin spatula, ensure that the sides haven’t stuck to the pan and then carefully slide the pizza out on to a board. Let it rest for 10 minutes before slicing and serving.

What toppings did you put on your Barbecue Baked Deep Dish Pizza? Share your BBQ pizza recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.

Happy Grilling!