Pepper, Onion, Artichoke, Arugula Pizza on the BBQ

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Summer is typically a time to spend lots of time outdoors and gather with friends on patios while barbecuing some delicious food.  Unfortunately the most common food found on people’s barbecues tend to be hot dogs, hamburgers, sausages, chicken and steaks.

I will admit that I have enjoyed my fair share of meat off the barbecue, but since changing my diet I have discovered more ways to use the barbecue in the summer.  My friend Justin told me about some barbecued flatbread, good for making pizza, which sounded delicious. 

A couple weekends ago Justin and I went up north to the country for a couple of days to get out of the city, relax, spend some time in nature, play golf and, of course, enjoy some good food.

A perfect time to make some pizza. So make pizza we did.

We had them as appetizers. It was incredibly satisfying after a round of golf, especially with a nice glass of red wine.

You can use any topping you like.  Experiment with different ones.  The possibilities are endless.  I love the sweetness of the peppers and onions once they have cooked down.

Getting out of the city feels really nice.  A place to escape and getaway.  Below are 2 pictures taken form the balcony. The first in the evening as the sun was setting and the second the next morning.

Next time you are looking for something new to make on the barbecue consider whipping up some flatbread and making pizzas.

These flatbreads can also be served as a side to any meal, brushed with some olive oil. Maybe even some garlic and basil. Delicious.

Sweet Pepper, Artichoke, and Arugula Pizza Recipe

1/2 red pepper, cut in strips
1/2 orange pepper, cut in strips
1/2 yellow pepper, cut in strips
1 medium red onion, thinly sliced
2 cloves garlic, finely chopped
1 can artichoke hearts, drained and roughly chopped
Baby Arugula
Simple Tomato sauce with basil (Preferably homemade)
salt and pepper
olive oil

Note: For my tomato sauce I just used  3/4 of a bottle of tomato passata, some garlic, olive oil and fresh basil. Then I cooked it until it was thick enough to go on the pizza.

For the Flatbread Dough

1/2 teaspoon active dry yeast
1 tablespoon olive oil
1 1/3 cups flour
1 teaspoon coarse salt

Start by preparing the dough for your flatbread. I simply followed a recipe I found on

1. Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy.
2. Add olive oil, flour and salt and mix to combine.
3. Turn the dough onto a well floured surface, knead 2 minutes or until elastic.
4. Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.

While you are waiting for the dough you can cook the peppers and onions. In a large deep pan, on medium-low heat, combine 1 tablespoon of olive oil with the peppers, onion and garlic. Season with salt and pepper.  Cook for 30 minutes until the peppers and onion are soft and sweet.  You do not want to brown them so reduce the heat as needed depending on your stove.

Once they are ready it’s time to prepare your flatbreads.

Turn on the grill to medium heat.

Turn the dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round.

Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.

Grill the flatbread for 2-3 minutes on one side.

Once 1 side is done you can assemble your pizza. Flip the flatbread.

Spread some tomato sauce on the crispy flatbread, add some of the onion pepper mixture, some artichokes and top with baby arugula.

Cook for 2-3 more minutes with the bbq closed.

Remove form grill. Drizzle with good olive oil and season with sea salt and freshly ground pepper.

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