Grilled pizzas are a great way to feed a crowd on a hot summer afternoon. Pictured above: BBQ Chicken Pizza with grilled corn, onion, and poblano pepper, then topped with blue cheese crumbles and shredded pizza cheese.

Once your pizzas are finished spread them on a parchment lined counter, and announce, dinner is served! Your guests will happily help themselves. Pictured below: BBQ Chicken Pizza, Margherita Pizza, and Grilled Vegetable Pizza.

Start by grilling the meat and vegetables. You can easily grill all of the ingredients ahead, or create variations that use up leftovers. Before placing vegetables on a grill, we toss them in an olive oil blend mixed with fresh herbs.

Before grilling ears of corn, we blanch in boiling water. The corn is nearly cooked and only needs to be warmed through and grill marked.

Rub the chicken in a spice blend and chill overnight before grilling. Use that same spice blend to create a homemade sauce and you’ll have a BBQ flavor sensation.

Place your pizza stone on one side of the grill. Turn on both sides and preheat your grill to about 400 degrees. Transfer the pizzas to the stone using parchment or a sheet pan, and guiding with a spatula. This is safely accomplished with an assistant. Your guests will be happy to volunteer knowing the delicious prize at the end. Your guest volunteer is now the “runner”.

Cook the pizza on the stone for 3 - 4 minutes. The heat of the stone will crisp the crust. Then transfer it to the grate and cook another 2 minutes. This will give your pizza a grilled flavor and allow the cheese to finish melting. The stone is now free so send your runner for the next pizza.

Once a pizza is completely finished, transfer it onto a sheet pan so your runner can run it back to a warm oven.

Continue the process - stone, grate, oven - until all pizzas are cooked.

Create a holding space by layering sheet pans in the oven set to low heat.

Once all the pizzas are cooked, set up your counter buffet. Cut pizzas with a chef knife pressing straight down. A pizza cutter causes the ingredients to move around.

Load up the plates and enjoy!

BBQ Sauce

1/4 cup Olive oil
1 cup Onion, minced
1 clove Garlic, crushed
1 T Chicken base
60 ounces Ketchup
3/4 cup Brown mustard
3/4 cup Brown sugar
1/2 cup Molasses
1/2 cup Cider vinegar
3 T BBQ spice blend (rub)
3 T Dry mustard
2 tsp Worcestershire sauce
1 tsp Black pepper

In a stock pot over medium heat sauté the onion and garlic in the oil until translucent.
Stir in the chicken base. Cook and stir another 2 minutes.
Add the remaining ingredients.
Continue to cook and stir just until the sauce begins to simmer.
Reduce the heat to low.
Cook at a very low simmer for 15-20 minutes.
Cool the sauce and chill overnight to blend the flavors.
Makes about 3 quarts of thick sauce.

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