Wednesday, June 1, 2011

Grilled Pizza

Grilled pizza with Greek shrimp (which'll come tomorrow)
Neither Matt nor I have ever put pizza on the grill, but we tried it last night. A success!

We found this recipe for a Chicken Margherita Pizza and modified it some. And we used this pizza crust. These definitely aren't the prettiest pizzas in the world, but they were really tasty!
Here's the technique:

When allowing the quick dough to rise in a covered bowl, make sure to spray the dough with cooking spray, as well as the bowl. I'd never done that before. Also, when you roll the dough out to form into your pizza shape, spread a little olive oil on the surface that you're kneading it on. That way, it won't stick to the grill and become a doughy mess.

Grilled Margherita Pizza
1 batch of easy pizza dough (see below)
1 cup pizza sauce
6 grape/cherry tomatoes
10 thin slices of mozzarella
1/2 cup (or more) chopped basil
2 garlic cloves, minced

In a saucepan, heat pizza sauce, tomatoes, and garlic.
After dough is rolled out into 3 or 4 pizzas, put it directly on the grill for 2 minutes or until dough get bubbly. Then, flip and add ingredients in this order: sauce, basil, cheese. Leave on grill until cheese is melted. Eat!

Easy Pizza Dough (this recipe is in the link above...I followed it very carefully)
1 packet yeast for pizza dough
1 cup warm water (around 100-120 degrees F)
2 tablespoons sugar
1 cup bread flour
3/4 cup whole wheat flour
1/2 cup cornmeal
1/2 teaspoon salt
3 tablespoons olive oil

Pour yeast packet and sugar into warm water and stir. Wait 5 minutes.
 In the meantime, mix all other ingredients in a large bowl. Add yeast water and stir until dough forms.
Once dough is forming, knead for 2 minutes on a floured surface. (If dough is too runny, add flour, 2 TB at a time to firm a bit.) Spray a second bowl with cooking spray, as well as spraying the top of the dough. Cover with saran wrap and let rise for 30 minutes.
After 30 minutes...(this is a good time to heat up the grill)...transfer dough to a baking sheet or counter with olive oil on the surface and on your hands. Separate into 3 or 4 balls (depending on how large you want your mini pizzas) and form into round crusts (about 8 inches in diameter). See above for rest of pizza recipe.

Happy Wednesday! Relax on this first day of June and bite into this melty, cheesy pizza!

No comments:

Post a Comment