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Thursday, August 2, 2012

Pizza on the grill


Say what?!...yes you should all know by now that you can make pizza on the grill. In fact there aren't (aren't, is that a word?) too many things that you can't make on the grill these days: grilled clams, grilled lettuce, grilled fish.. and don't forget grilled fruit for all those yummy desserts out there that you serve with ice cream, hmmm....thats another post; but Pizza, I have to admit I was a little intimidated by the idea. I've seen it done before by some of those crazy, talented chefs on the cooking channels but I was a little worried about my capability. But fear not..my first try was a success, and I know yours will be too.
Of course you can always buy your pizza dough from the supermarket or you can simply make your own its not too difficult, and while you're waiting for it to rise you can prep your other ingredients.

For the dough you'll need:
1 cup warm water (110 degrees F)
2 1/4 tsp. or 1 envelope of yeast
1 1/2 tsp. sugar
2 1/2 cups flour, plus extra for kneading
1 tsp salt
2 T. olive oil
1-2 tsp butter, room temp for greasing

Directions
1. Put warm water in a liquid measuring cup, sprinkle the yeast over the water and stir in the sugar; let stand for 10 minutes or until it begins to bubble.
2. Grease a large bowl with the butter and set aside.
In a large mixing bowl whisk together the flour and salt, make a well in the middle and pour in the olive oil and yeast mixture. Mix with a wooden spoon until stiff dough is formed. Turn dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Add extra flour if needed.
3. Place dough in buttered bowl, turning to coat all sides, cover with a clean tea towel, and set in a warm spot to rise for 30 minutes until doubled in size. While waiting begin to prep the other ingredients for your pizza toppings. You will need:


For the toppings:
6 oz of fresh mozzarella cheese, thinly sliced
4 plum tomatoes, sliced
1/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1/2 cup(s) sliced fresh basil leaves
1 Tablespoon(s) olive oil

Directions
1. Prepare outdoor grill for covered, direct grilling on medium-low.
2. If making your own dough punch down dough or use store bought and cut into 4 equal pieces. On one end of oiled cookie sheet, with fingertips, spread and flatten 1 piece of dough to about 1/8-inch thickness. (Edge does not need to be even.) On same cookie sheet, repeat with another piece of dough. Repeat with a second oiled cookie sheet and remaining dough.
3. Place all 4 pieces of dough, oiled side down, on hot grill grate. Cook 2 to 3 minutes or until grill marks appear on underside (dough will stiffen and puff).
4. With tongs, turn crusts over. Working quickly, arrange one-fourth of mozzarella, one-fourth of tomatoes, salt, and pepper on each crust. Cover grill and cook pizzas 3 to 4 minutes longer or until undersides are evenly browned and cooked through. 
5. Transfer to cutting board; sprinkle tops of pizzas with basil, and drizzle with olive oil. Cut into wedges and serve.







5 comments:

  1. awesome. did you use pampered chef's pizza pan for grilling. they got one for grilling pizza. your photos are getting better and better. love them.

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  2. Nope just placed them on the grill, and worked fairly quickly so they wouldn't burn. Thank you, they're getting there. Miss you, hurry up and come home! haha

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  3. The crust looks great, especially that slightly charred one (I love mine that way) I really like the two bottom pictures. A lot of food pics have mostly white backgrounds, but these ones really work with the wood cutting board I think. They look like something I would/could actually be eating (if I was visiting someone who can cook delicious pizza)

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  4. Geneva I tell you what, next time you come to visit I'm going to make pizza and whoopie pies and we're going to pig out while watching...Gordan Ramsay screaming at his contestants on Kitchen Nightmares..he really knows how to set the mood.

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