{In case you're wondering, that means "Everyone to the table to eat!" in Italian}

Thursday, August 25, 2011

Grilled Pizza {A How-To}

Step 1: Prep your ingredients and pre-heat your grill. You will need pizza dough, about 1 cup of sauce (I used pesto), 1 lb. of sliced fresh mozzerella, any desired toppings (I did grilled veggies on this one), 1/2 cup of grated Parmesan, and some olive oil.

Step 2 (no photo, sorry!): Grill your veggies. I sliced up 2 zucchini and 2 yellow squash on an extreme diagonal, drizzled them with olive oil, seasoned them with s & p, and grilled over medium heat until tender. I also roasted an orange bell pepper, placed it in a ziploc to steam for about 20 minutes, removed the blackened skin and sliced it.

Step 3: Roll your dough out into a rough rectangle shape about the size of a cookie sheet. Brush or rub olive oil all over it. Place on the grill oiled side down (very carefully) and close the lid. Cook for about 10 minutes or until the bottom is done and has nice grill marks. Make sure to keep an eye on it so you don't burn it! Loosen with a spatula, and using a cookie sheet, carefully slide it off the grill.

Step 4: Working quickly, oil the un-baked side of the crust and flip it over. On the baked side, place your toppings- first sauce, next mozzerella, then desired toppings, and last a sprinkle of Parmesan.

Step 5: Very carefully, slide your pizza from the cookie sheet back onto the grill. Cook just until bottom has grill marks and cheeses are melted.

Step 6: Remove pizza from grill, slice, and eat to your heart's content. The crust is crispy, the cheese is melty, and the veggies are smoky and delicious. This was definitely the best pizza I've ever had! Enjoy!

Grilled Pizza
for the dough:
1 tsp yeast
3/4 c. warm water
2 c. flour
1/2 tsp salt
3 tb olive oil + more for brushing
for the pesto (you can also use plain 'ol pizza sauce, alfredo, or whatever):
3/4 c. fresh basil leaves
1/2 c. grated Parmesan cheese
3 tb. pine nuts
2 cloves garlic
s & p
1/3 c. olive oil
for the toppings:
1 lb. fresh mozzerella, sliced
1/2 c. grated parmesan
desired toppings (some ideas are grilled veggies, ham & pineapple, sausage & mushrooms, pepperoni & olives, sliced tomatoes & fresh basil, grilled chicken & artichoke hearts, etc.)

Make the dough by combining yeast & water and letting sit for a few minutes. Mix flour and salt, add yeast mixture and oil. Mix by hand or mixer and then knead for a few minutes. Roll into a rectangle about the size of a cookie sheet. Brush dough with oil & set aside.

Make pesto by combining basil, parmesan, garlic, pine nuts, and a little s & p in a blender or food processor. While machine is running, slowly add olive oil until combined. Set aside.

Prep all topping ingredients, slice & grill any meats or veggies. Pre-heat grill to medium heat. Place all ingredients on a table near the grill.

Grill crust, oiled side down, with the lid closed for about 10 minutes or until it is cooked on the bottom and has nice grill marks (watch carefully to avoid buring). Very carefully, loosen with spatula and remove to cookie sheet. Oil un-baked side and flip over. On baked side, top with pesto or other pizza sauce, sliced mozzerella, desired toppings, and grated Parmesan. Carefully slide back onto grill and cook until bottom is cooked and cheeses are melted. Remove, slice, eat and enjoy!

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