Grilled Pizza
PIZZA ON THE GRILL
Create authentic grilled pizza at home! The topping can be as simple as a jarred pasta or pizza sauce with a good amount of Mozzarella and a sprinkling of Italian seasoning, or layers of fresh tomatoes, mozzarella and basil leaves. If necessary, grill/cook your toppings ahead. The dough isn’t on the grill long enough to cook toppings, but to simply reheat them. By the time the cheese melts, the prepared toppings should be hot.
MASTER RECIPE FOR GRILLED PIZZA DOUGH
For added texture, add a tablespoon of cornmeal to the flour mixture.
1 pouch dry yeast
1/2 teaspoon sugar
2/3 cup warm water
2 cups all purpose flour in all
3/4 teaspoon salt
3/4 teaspoon garlic powder (opt but good)
2 tablespoons olive oil plus more for brushing on crust
Combine yeast, sugar and water. Let sit 5 minutes or until foamy. Add 1-3/4 cup flour, salt, garlic powder and 2 tablespoons oil. Mix either by hand, with mixer or food processor. Knead a minute or two, using more flour if necessary to make a soft dough. Place in oiled bowl, cover, and let rise until doubled, 45 minutes to an hour or so. Punch down and let rest a couple of minutes. Divide into 4 balls and roll out.
Secrets to great grilled dough: Stretch!! Grilled pizza should be rolled or stretched very thin so that it grills evenly. Don’t look for a perfect shape. Craggy, uneven edges are what give it character. Brush!! Brush a bit of olive oil on crust during grilling to keep it tender with better flavor.
Grilled Pizza Dough: Quickly grill one side only on hot grill, enough to make “markings” on the bottom side, before putting on toppings. Put toppings on grilled side, then cover grill and cook pizzas until toppings are hot and bottom has nice grill marks. If grilling for a crowd, grill one side ahead.
TO MAKE VEGETABLES FOR GRILLED PIZZA
Cut as desired and brush with olive oil and grill over high heat just until
tender, but not mushy. Eggplant (small Japanese), zucchini, peppers, asparagus,
red onions, plum tomatoes (cut in half with juice & seeds squeezed out),
cherry tomatoes (left whole), mushrooms are all good choices.
Note: After I grill vegetables, I usually toss them with a bit of minced garlic, salt and pepper and perhaps a sprinkling of Balsamic vinegar. I’ll sometimes add some minced herbs to them, such as fresh rosemary, basil, parsley, thyme, etc.
Grilled Pizza Toppings
Grilled Pizza #1) Prosciutto, Mozzarella, Romano. After grilling, top with
mixed greens tossed with the following vinaigrette:
Whisk together:
¼ cup red wine vinegar
4 tablespoons Balsamic vinegar
3/4 cup olive oil
2 teaspoons garlic, pressed
1 teaspoon dry basil or 1 tablespoon fresh
Salt and pepper to taste
Grilled Pizza #2) Italian sausage, cooked
Grilled bell red, green or yellow peppers, julienned or chopped coarsely
Grilled sweet or red onions, chopped coarsely
Grilled Portabella or other mushrooms, sliced thinly on diagonal and coarsely
chopped, if desired
Grilled Zucchini, sliced
Feta or goat cheese
Grilled Pizza #3) Italian sausage, cooked
Grilled bell peppers
Grilled red onions
Chopped tomatoes and green onions mixed with a bit of garlic and salt
Mozzarella, Goat cheese, Parmesan
Grilled Pizza #4) Gorgonzola cheese
Grilled red onions
Walnuts
Drizzle of olive oil
Enjoy these great Grilled Pizza Recipes!
©2006-2010 Rita Heikenfeld and AboutEating.com
