| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Sandwiches |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Bread dough; * see note |
| 2 |
tb |
Olive oil |
|
|
Toppings(suggested) * see note |
|
|
Pepperoni sausage; sliced |
|
|
Boned and skinned chicken |
|
|
Breast halves |
|
|
Mozzarella cheese; grated |
|
|
Summer squash; sliced |
|
|
Pizza sauce |
|
|
Barbecue chicken; see recipe |
|
|
Sliced olives |
INSTRUCTIONS
Recipe by: Weber Preparation Time: 0:15 *use french baguette recipe for the
bread machine(dough) or by frozen and thaw **Top with your favorite
toppings 1. Divide dough into 4 equal size portions, shape into balls. Roll
each in a round. Brush tops with oil and place eash oiled side down on a
piece of foil. Brush other side with oil. With hands flatten round to 1/8
in thick Let stand at room temperature until slightly puffy. 2. Keeping
dough on foil, transport rounds on baking sheets. Using foil, flip dough
over on to cooking grate, placing rounds slightly apart. Place lid on
grate and cook until golden brown on bottom(2 to 3 minutes). 3. Using a
wide meta; spatula, transfer rounds, browned side up to baking sheets. Top
with favorite toppings. Slide rounds from baking sheets to grate. Place
lid on the grill and cook until toppings are hot and bottom o bread is
crisp and flecked with brown (3 to 5 minutes)
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