We're taking components and techniques from a couple of recipes you may have come across here on The Sauce to make a wonderful grilled flatbread. The dough is the same dough we use in our pizzas, and the spatchcock chicken is a technique utilized often in our kitchen. Combine those things with a delicious cream cheese spread, caramelized onions, some greens and a sweet and tangy apple balsamic reduction and you have a winning main dish or appetizer!

Smoked Chicken Grilled Flatbread Recipe

Yield: 3 flatbreads

Ingredients

• 1 whole small chicken, spatchcocked


• Cattleman’s Grill California Tri-tip Seasoning


• 1 batch pizza dough


• 1 lb cream cheese, room temperature


• 2 tbsp fresh rosemary, minced


• 2 tbsp fresh thyme, minced


• 1 tbsp fresh sage, minced


• 2 cloves garlic, minced


• 1 tbsp Cattleman’s Grill California Tri-tip Seasoning


• 2 large sweet onions, sliced


• 4 tbsp butter


• kosher salt, to taste


• baby arugula, for topping (optional)

Pizza dough:

• 500 g ’00’ pizza flour


• 325 g warm water (115ºF)


• 10 g kosher salt


• 5 g dry active yeast

Balsamic reduction:

• 3/4 cup balsamic vinegar


• 1/4 cup apple juice

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Instructions

Combine the pizza ingredients in a stand mixer. Mix on medium-low with the dough hook attachment until a ball is formed (about 1 minute), then set a timer for 8 minutes and continue mixing. At 8 minutes, remove the dough from the bowl and place in an oiled bowl covered with oiled plastic wrap. Allow to rise at room temperature until doubled in size. Turn the dough out onto a floured work surface and divide into three equal portions. Roll each portion into a ball. Place on an oiled pan. Cover with oiled plastic wrap and transfer to the fridge for at least 30 minutes.

To make the balsamic reduction, combine the ingredients and bring to a boil in a pan. Stir occasionally to prevent scorching. You’ll notice the bubbles get much larger as the liquid thickens. Reduce down to 1/4 cup.

Preheat your Yoder Smokers YS640 pellet grill to 275ºF. Season the spatchcocked bird under and on top of the skin with Cattleman’s Grill California Tri-tip Seasoning. Place skin side up on a foiled sheet pan. Smoke on the second shelf until the internal temperature in the breasts reaches 160ºF. Remove from the grill. Pull the meat from the bones and shred. Strain the juices from the bottom of the pan and incorporate into the shredded meat.

Increase the temperature of your grill to 400ºF.

In a Lodge Logic 12” cast iron skillet. Melt the butter over medium-low heat. Add the sliced onions and a pinch of salt. Allow to slowly cook down and caramelize, stirring occasionally, until softened and browned.

Combine the room temperature cream cheese, minced fresh herbs, minced garlic and 1 tbsp Cattleman’s Grill California Tri-tip Seasoning in a mixing bowl. Using a spatula mix well to combine.

Stretch or roll out a dough ball into an oblong shape. Place directly on the oiled grates, on the grill. Grill until the dough releases and has a little color. Flip and grill until cooked through. Remove from the grill and immediately top with the cream cheese mixture, shredded smoked chicken and caramelized onion. Optionally, top with baby arugula. Slice and serve.



Simple savory flavors with creamy cream cheese that melts right into the warm fresh grilled flatbread.



Sweet and salty caramelized onions.



You might think it sticks to the grill, but the dough cooks up perfect on the GrillGrates!

Pitmaster Josh Cary and Chef Tom Jackson host a pizza battle, making both New York and Chicago Style pizzas and pitting them against each other.

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New York Style Pizza

Makes 2 pizzas

Ingredients

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For the dough:

• 500 g 00 pizza/bread flour


• 330 g warm (110ºF) water


• 25 g extra virgin olive oil


• 10 g white sugar


• 7 g kosher salt


• 7 g dry active yeast

For the sauce:

• 1 (28 oz) can San Marzano tomatoes


• 2 cloves garlic, minced


• 1 1/2 T sugar


• 1 1/2 t salt

For the toppings:

• 1/4 lb fresh mozzarella


• 14 large slices pepperoni

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Directions

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For the dough: Combine ingredients in the bowl of a stand mixer. Using the hook attachment, mix for 10 minutes on the second lowest speed  (not too fast). Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size. Turn out onto a floured surface and divide into two portions. Roll each into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.

For the sauce: Combine all ingredients in a food processor or blender and process until smooth.

Preheat your oven to 500ºF. Preheat a baking stone. Stretch the dough into a thin disc. Place on a floured pizza peel. Top the dough with a thin layer of sauce. Top with half the pepperonis, and half the cheese. Transfer to the preheated baking stone and bake until the bottom is browned. Repeat with the second pizza.

Chicago Style Deep Dish Pizza

Ingredients

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For the dough:

• 500 g (3 cups) all-purpose flour


• 250 g (1 cup plus 2 tbsp) warm water


• 125 g (9 tbsp) olive oil


• 7 g (2 1/4 tsp) dry active yeast


• 7 g (1 1/2 tsp) sugar


• 7 g (1 1/2 tsp) kosher salt

For the sauce:

• 1 (28 oz) can San Marzano tomatoes


• 2 cloves garlic, minced


• 1 1/2 T sugar


• 1 1/2 t salt

For the toppings:

• 12 slices pepperoni


• 1/4 lb fresh mozzarella


• fresh grated parmesan (optional)

Directions

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For the dough: In a bowl with a stand mixer and dough hook, mix just until all ingredients are incorporated, about 1 minute. Transfer to a floured surface and knead by hand for 1 minute. Place in an oiled bowl and let rise until doubled in size. Punch down. Form into a ball. Rest 30 minutes before building your pizza.

For the sauce: Combine all ingredients in a food processor or blender and process until smooth.

Preheat your grill or oven to 400ºF. Press the dough evenly into a greased 12” cast iron skillet. Press the dough up the sides as well, to form a lip. Place your toppings a cheese on top of the dough. Cover with sauce. Grate parmesan over the sauce, if desired.

Bake (or grill over indirect heat) until the crust is golden brown, about 45 minutes.

 

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Pizza is a lot of people’s favorite food. Make sure yours is the best it can be with a killer dough recipe and the tips and techniques we show off in this video.



You can top your pizza any way you like it. Whether it’s pineapple & ham, salami & fennel or simply pepperoni and cheese, but be sure to get the foundation right with this awesome pizza dough recipe! And if you’re looking for a sauce, we can steer you in the right direction. Cattlemans Grill Italiano Seasoning is the perfect start for your pizza sauce!

Pizza Dough Recipe

Yield: 2 large, or 3 medium pizzas

Ingredients

• 325g warm water (110ºF)


• 5g dry active yeast


• 500g Antimo Caputo “00” flour


• 10g salt

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Instructions

Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 8 minutes.

Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.

Check out more awesome products that were used in this video:

Yoder Smokers YS640 Pellet Grill

Cattleman's Grill Italiano Seasoning

Pizzacraft 16.5" Cordierite Pizza Stone

Pizzacraft Stainless Steel Folding Pizza Peel

And there's plenty more pizza accessories to check out here!

See what happens when we combine the efficiency of the Kamado Joe ceramic charcoal grill with even heat distribution of a cast iron plate setter. It's the perfect set up for grilling pizza, and you can do it directly on the plate setter! All of you ceramic grill enthusiasts, check it out!

Pancetta Pizza Recipe

Yield: 2 pizzas, about 6 servings

Ingredients

• 4 oz thin sliced pancetta


• 8 oz fresh mozzarella, diced


• 1-2 jalapeños, sliced


• 1/4 cup fine grated parmesan


• 1/4 cup fresh oregano leaves


• Pasta Sauce


• Cattleman’s Grill Italiano Seasoning

• 325g warm water (110ºF)


• 5g dry active yeast


• 500g Antimo Caputo “00” flour


• 10g salt

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Instructions

Start with mixing your pizza dough. This recipe will yield enough dough for 3 pizzas. You can freeze leftover dough for future use. Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 8 minutes. Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size. Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.

Preheat your Kamado Joe or other ceramic grill to 375ºF with a Cast Iron Plate Setter or pizza stone for Kamado Joe installed with the grill side up.

Stretch or roll out a dough ball to about 10” in diameter. It should be fairly thin. Transfer the dough to a floured (or corn mealed) pizza peel.

Place enough Mama Capri Sauce on the dough to cover the surface and spread evenly. Top the sauce with half of the fresh oregano leaves. Lay out half of your pancetta slices. They should cover the most of the surface. Top the pancetta with the half of your sliced jalapeños and diced mozzarella. Top with half of the parmesan. Finally, sprinkle Cattleman’s Grill Italiano Seasoning over the entire pizza.

Bake directly on the cast iron plate setter until the bottom is browned and cheese is melted. Be careful not to get the grill too hot, as it will heat the cast iron to the point that it will burn the bottom of the pizza before the top is cooked.







Super simple, four ingredient pizza dough. Keep this recipe on hand. We've been developing this recipe/technique for some time, and really love where it has ended up!



The rich, pungent aroma of fresh oregano is a must on pizza!







Pancetta! It's Italian bacon, made from pork belly. Similar to our bacon here in the states, but usually sliced much thinner, which makes it great for melting into a pie!

Spaghetti is good. Pizza is awesome. Spaghetti Pizza (Spaghizza) is epic! I feel like most people would make pizza at home more often if it wasn't for the headache of making the dough from scratch or having to go out and find a quality pre-made dough. It's not even that it's all that difficult, but it does require some time and planning.

Enter spaghetti crust. Most of us have spaghetti in the pantry. You might even have some leftover in the fridge. With the addition of a couple of ingredients, you can turn that spaghetti into pizza crust. Check it out!

Spaghetti Pizza with Pulled Pork and Italian Sausage

Ingredients

• 1/2 lb spaghetti


• 2 eggs


• 1/2 cup finely grated parmesan, divided


• 2-3 tbsp Cattleman’s Grill Italiano Seasoning


• 2 cups of your favorite pasta sauce


• 8 oz fresh mozzarella, diced


• 3 Italian sausage links, cooked, sliced


• 1 cup pulled pork

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 400ºF. Cook the pasta in boiling water until tender. Drain the water. Let cool slightly. While still warm, add the eggs, 1/4 cup of parmesan and 2-3 tablespoons Cattleman’s Grill Italiano Seasoning to the pasta and mix well. Transfer the pasta mixture to a Lodge 15” Seasoned Steel Skillet. Bake the spaghetti “crust” for about 10 minutes. Remove from the cooker.

Top the spaghetti crust with the pasta sauce, sliced sausage links, pulled pork, diced mozzarella and the remaining 1/4 cup of parmesan. Return the skillet to the smoker and continue cooking until the cheese is melted and the bottom is lightly browned, about 40 minutes.





A couple of eggs and some parmesan will bind the pasta and allow it to form a crust for the pizza.



Don't forget the seasoning. Cattleman's Grill Italiano FTW!





Our rendition features hot Italian sausages as well as some leftover pulled pork. Of course, you can choose your favorite toppings.





The Lodge 15" Seasoned Steel Skillet is a perfect vessel for this dish. It distributes heat evenly, giving the crust a nicely browned finished, and it's big enough to feed the whole family.

For a delicious and creative way to serve pizza appetizers, give this recipe a try. For the dough, we're using frozen dinner rolls, and the cast iron muffin pan gives the crust great texture. You can use your favorite sauce, cheeses and toppings and change it up as much as you like.

Pizza Bites Recipe

Ingredients

• 3 frozen unbaked dinner rolls


• 4 oz mushrooms, diced


• 1 clove garlic, minced


• 2 oz cooked Italian sausage, diced


• 3 oz Italian cheeses (mozzarella, asiago, parmesan, etc.), grated


• 8 oz pizza sauce


• Cattleman’s Grill Italiano Seasoning


• olive oil

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Instructions

Grease a six-cup muffin pan. Depending on the size of the muffin cups in the pan, you’ll want to place 1/2-1 frozen dinner roll in each cup. Cover the pan with plastic wrap and place somewhere warm. Allow the dough to rise until doubled in size.

Heat a tablespoon of olive oil in a pan over medium heat. Add the mushrooms, season with Cattleman’s Grill Italiano Seasoning and cook until tender. Add the minced garlic and cook another two minutes.

Preheat your Yoder Smokers YS640 to 400ºF. When the dough has doubled in size, punch the dough down and place a spoonful of sauce in each cup. Top with the mushrooms, sausage and cheese.

Bake for about 30 minutes, until the cheese and dough are browned. You can slide a small knife in the cup to check if the dough is cooked/browned. Carefully remove the pizza bites from the muffin pan shortly after removing from the cooker, to prevent sticking.

We've talked in the past about how much left-over pulled pork the ATBBQ kitchen produces, so we're always looking for new ingredients and combinations for utilizing those left-overs. If you've been following along here on The Sauce then hopefully you've taken our advise and have a box of puff pastry in the freezer. Everything else you need to make this bbq pizza is likely already in your fridge and pantry, and you could be eating dinner within an hour.

Pork Puff Pizza Recipe

Ingredients

• 1 sheet frozen puff pastry, thawed


• 1-2 cups cooked pulled pork


• 2-4 oz cheese, shredded


• Blues Hog Barbecue Sauce


• pizza sauce (optional)

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Instructions

Preheat your Yoder Smokers Pellet Smoker to 450ºF.

Place the puff pastry on a parchment lined sheet pan. Layer the toppings/sauces on the puff pastry.

Bake until the pastry is cooked through and browned on the bottom, about 20 minutes.

This recipe was prepared on a Yoder Smokers YS640.

Who can resist the awesome flavors that come from this Chicago Style Deep Dish? Try for yourself and you'll understand what we're talking about!

Chicago Style Deep Dish Pizza Recipe

Yield: 1 pizza, 8-10 servings

Ingredients

Deep dish pizza dough



• 500 g (3 cups) all-purpose flour


• 250 g (1 cup plus 2 tbsp) warm water


• 125 g (9 tbsp) olive oil


• 7 g (2 1/4 tsp) dry active yeast


• 7 g (1 1/2 tsp) sugar


• 7 g (1 1/2 tsp) kosher salt

Toppings



• 2 bell peppers, sliced


• 1 yellow onion, sliced


• Cattleman’s Grill Italiano Seasoning


• 1 (800 g) can Ciao DOP Certified San Marzano Tomatoes


• 2 cloves garlic, minced


• 1/2 tsp kosher salt


• 1 tsp sugar


• 1/2 lb fresh mozzarella


• 1/2 lb Italian sausage, cooked


• 1/2 lb pepperoni


• Parmesan (grated) for serving

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Instructions

Pizza Dough
In a bowl with a stand mixer and dough hook, mix just until all ingredients are incorporated, about 1 minute. Transfer to a floured surface and knead by hand for 1 minute. Place in an oiled bowl and let rise until doubled in size. Punch down. Form into a ball. Rest 15 minutes before rolling out.

Preheat your Yoder Smokers YS640 to 400ºF. Combine the sliced bell pepper and onion in a foil pan and toss with olive oil and Cattleman’s Grill Italiano Seasoning. Place in the cooker and cook until just softened, tossing occasionally.

While the veggies cook, make the sauce. Combine the tomatoes, garlic, salt and sugar in a bowl. Crush the tomatoes and mix ingredients by hand.

Assemble the pizza
Grease a Lodge Logic 12” Cast Iron Skillet with oil. Roll the dough out on a floured surface. It should be big enough to cover the bottom of the skillet as well as the side walls. Lay out and press the dough into place in the pan. Place the mozzarella in the bottom. Top with the meats and veggies. Top the ingredients with the tomato sauce.

Place the skillet on the second shelf of the cooker and bake until the bottom is lightly browned, about 45 minutes. You can peek at the bottom of the dough by carefully prying a spatula under the crust and lifting just slightly.

Remove skillet from the cooker. Slice and serve topped with grated parmesan cheese.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

We hear that there is a thing called "Left over pulled pork". We didn't even know those words could be used together without the word "No" in front of it. Anyway if you have some of this delicacy around, we have a way to put it to good use.

Recipes: Pineapple Pulled Pork Pizza

Ingredients

Pizza Dough



• 500g "00" pizza flour


• 325g water


• 10g salt


• 5g dry active yeast

Pineapple BBQ Sauce



• 1/2 cup Firebug Grill'n Sauce Mild


• 1/4 cup Blues Hog Original BBQ Sauce


• 1/4 cup pineapple juice

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Instructions

Preheat your Yoder Smoker YS640 to about 450ºF. Grease a Lodge Logic 12” Cast Iron Skillet. Place the dough in the greased skillet. Spread the Pineapple BBQ Sauce over the dough. Top the sauce with cilantro then pork, pineapple and jalapeños. Then sprinkle the cheeses over the toppings.Place the skillet in the cooker. Let bake with the lid closed for 15-20 minutes, or until the bottom of the dough is cooked through and the bottom lightly browned (slide a spatula under the dough to check).

Remove the skillet from the cooker and the pizza from the skillet. Slice & serve.

Pineapple BBQ Sauce

Combine all ingredients in a skillet. Reduce by half over low heat.

Pizza Dough

Combine ingredients in a bowl of a stand mixer fitted with the hook attachment. Mix on medium-low until flour is incorporated. Once all ingredients are incorporated and a ball is formed mix 8 minutes. Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

You will love the pillowy crust of this pizza. Use a Detroit style pan to add that delicious fried bottom you will use everywhere.

Breakfast Pizza Recipe

Ingredients

• 6 oz fresh mozzarella


• 8 oz bacon, cooked, crumbled


• 3-4 eggs

Pizza Dough

• 500 g Antimo Caputo “00” Pizza Flour


• 325 g water, about 110ºF


• 10 g salt


• 5 g dry active yeast

Pizza Sauce

• 1 (28 oz) can Ciao DOP Certified San Marzano Tomatoes


• 2 cloves garlic, minced


• 2 tbsp fresh basil, minced


• 1 1/2 tbsp sugar


• 1 1/2 tbsp salt

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Instructions

Place a pizza stone in your Yoder Smokers YS640 and preheat to 500ºF. Stretch your pizza to about 10” in diameter on a flour or cornmeal dusted pizza peel. Evenly spread a thin layer of pizza sauce across the dough. Sprinkle the bacon over the sauce. Tear slices of fresh mozzarella and place evenly around the surface. Crack 3-4 eggs on top of the pizza.

Transfer the pizza to the preheated pizza stone in the cooker. Bake until the bottom is lightly browned and crust is cooked through. Egg whites should be set by this time. Remove from the cooker, break the yolks, slice and serve hot.

Pizza Crust

Combine ingredients in a bowl of a stand mixer fitted with the hook attachment. Mix on medium-low until flour is incorporated. Once all ingredients are incorporated and a ball is formed mix 8 minutes. Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.

Pizza Sauce

Combine ingredients. Bring to a simmer. Simmer 10 minutes. Taste and adjust seasoning, as necessary.