Printer Friendly

pizza Pie: throwing an American favorite on the grill is a flavor changer.

Grilled pizza has a smoky, crispy crust that has been bathed in extra-virgin olive oil, then gently topped with ripe tomatoes and fresh mozzarella cheese. It can be exotic, creative, artful, and, best of all, very easy. If you have a grill, or even a grill pan, you can enjoy all of these simple recipes. The beauty of grilled pizza is in the creativity, so use ingredients that are fresh, seasonal, and most importantly, what you and your family love. Homemade dough is very simple to make, takes very little time or technique, and the end result is so worth it. Make the sauce if you can, but keep in mind there are many pizza and tomato sauces that are very delicious and pizza-worthy. The dough, sauce, and all of the components of a pizza may be prepared ahead of time, making grilled pizza ideal for a backyard bash. Delve into your inner creativity, and take it to an exotic place, even if it is just to your grill in your very own backyard. It is so worth it. Happy summer, y'all!

SIMPLE PIZZA DOUGH

1 cup lukewarm water, plus extra as needed
1/4 cup olive oil, plus extra for oiling bowl
1 teaspoon honey
1 package active dry yeast
3 cups all-purpose flour
1/4 teaspoon kosher salt


In a large bowl, combine water; oil, and honey. Sprinkle yeast on top and let sit until foamy, about 5 minutes. In a medium bowl, combine flour and salt and add to yeast mixture about 1/2 cup at a time, until well incorporated. If dough is stiff, add more water. If dough is very sticky, add a little more flour, 1 tablespoon at a time, until dough is soft and slightly sticky. Continue to mix until it feels elastic. Turn dough out onto a well-floured work surface. Knead for about 1 minute or until just smooth and easy to work with, adding extra flour to surface as necessary to prevent sticking. Do not overwork or it will be tough. Dough may also be prepared using a stand mixer with a dough hook.

Place dough in an oiled bowl, and turn it several times to coat. Drizzle top of dough with a bit more oil. Cover bowl tightly with plastic wrap and place in a warm spot, allowing dough to rise until it more than doubles in size, about 1 hour Punch dough down and knead on a lightly floured surface for 1 to 2 minutes, until smooth. Divide into 2 equal-sized balls. The dough is now ready for baking. The dough balls may also be wrapped in plastic wrap and frozen for up to month. Thaw at room temperature before using. Yield: Each dough ball will yield one pizza or approximately 4 slices of pizza.

When ready to roll out dough, sprinkle a large cutting board lightly with cornmeal. If dough is too sticky, sprinkle board with flour as well. Place ball on cutting board. Using a rolling pin or your hands, roll and shape into a thin, 10- to 12-inch circle or rectangle. Brush with olive oil. Using a pizza peel or rimless baking sheet, transfer to grill, placing over indirect heat. Close lid and grill for 3 minutes, then check and cook more if necessary. Using a spatula, flip dough over. Add toppings as desired.

Yield: 2 crusts

PIZZA SAUCE

4 cloves garlic, chopped

2 to 3 tablespoons olive oil

1 (14.5-ounce) can crushed or chopped tomatoes, drained

1/2 teaspoon red pepper flakes

Juice and zest of 1 lemon

1/4 cup fresh basil chopped Kosher salt and ground black pepper to taste

In a saucepan, saute garlic in olive oil for 2 to 3 minutes. Add remaining ingredients and cook several minutes more. Check seasonings, adding more if desired. Remove sauce from heat and cool if not using immediately. Pour sauce into a glass jar or bowl, covering until ready to use, up to 2 weeks. Sauce may also be frozen.

Yield: 3 cups

2 tablespoons butter

1 Vidalia or Texas sweet onion, chopped

1 ripe, fresh pineapple, peeled cored and cut into 1/2-inch-thick rings

1 tablespoon sugar

2 tablespoons or more olive oil

1/4 cup cornmeal

1 ball pizza dough, room temperature

1/2 cup pizza sauce

4 slices Canadian bacon, cut into strips

3 ounces cream cheese, cut into teaspoon size pieces

1 cup fresh mozzarella cheese, sliced Kosher salt and black pepper to taste

In a small saucepan, melt butter until foamy. Add onions and lower heat. Cook, stirring occasionally, until golden brown, about 15 minutes. Remove from heat. Heat grill to medium-high heat. Brush pineapple rings with olive oil, then sprinkle both sides with sugar. Place pineapple rings on grate and grill on both sides until lightly charred. Remove rings from grill, cut into pieces; set aside. Sprinkle a large cutting board with cornmeal. Place dough in center of board. Roll out and shape dough. Brush one side with olive oil. Using a peel or rimless baking sheet, transfer to grill, oiled side down. Close lid and cook for 3 minutes, or until bottom is golden. Using a spatula, turn over and brush uncooked side with olive oil. Spread with pizza sauce, leaving a 1/2-inch edge. Scatter caramelized onions, pineapple, Canadian bacon, cream cheese, and mozzarella cheese over top. Sprinkle with salt and pepper. Close grill lid and continue cooking until bottom is well browned and cheeses have melted, about 7 to 10 minutes. Remove from grill, slice, and serve immediately.

Yield: 1 pizza

3 heads of garlic cloves separated and peeled

3 tablespoons olive oil

Kosher salt and ground black pepper

1 ball pizza dough, room temperature

1 1/2 cup cooked shredded chicken

1 1/2 cup shredded mozzarella cheese

3 tablespoons grated Parmesan cheese, divide

1 heart of romaine lettuce, cut into strips

2 tablespoons Caesar salad dressing

Preheat oven to 400 degrees. Place garlic cloves on a sheet of foil. Drizzle olive oil, salt, and pepper over cloves. Wrap foil around cloves and place on a baking sheet. Roast garlic for 1 hour or until cloves are golden brown. Transfer to a bowl and mash with a fork; set aside. Heat grill to medium heat. When ready to grill, cut one side of grill off or move coals to one side. Brush one side of prepared pizza dough round with olive oil. Using a peel or rimless baking sheet, transfer to grill, oiled side down, over indirect heat. Cook for 3 minutes or until bottom is golden. Using a spatula, turn dough over. Brush with olive oil. Spread mashed roasted garlic over dough. Sprinkle shredded chicken and 2 tablespoons shredded Parmesan and mozzarella cheese. Close grill and cook for 7 to 10 minutes or until cheese melts. Just before pizza is done, in a medium-size bowl, toss lettuce with dressing and 1 tablespoon Parmesan cheese. Remove pizza from grill and immediately top with dressed romaine. Sprinkle with salt and pepper. Cut pizza and serve.

Yield: 1 pizza

ITALIAN SAUSAGE, PEPPERONI, AND KALAMATA OLIVE PIZZA

1 pound sweet Italian sausage

1/2 red bell pepper, seeds removed

1/2 yellow bell pepper, seeds removed

2 tablespoons olive oil

Kosher salt and ground black pepper

1 teaspoon lemon pepper seasoning

1/4 cup cornmeal

1 ball pizza dough, room temperature

1 cup pizza sauce

8 ounces sliced pepperoni

1/2 cup Kalamata olives, pitted, and sliced

1 cup shredded mozzarella cheese

In a large skillet over medium-high heat, brown sausage, breaking up any large pieces. Remove and drain on paper towels; set aside. Preheat grill. Season peppers with kosher salt, pepper, and lemon pepper seasoning. Place peppers on grill grate and cook for 2 to 3 minutes per side or until peppers are nicely charred. Remove from grate and slice; set aside. Sprinkle cornmeal over a cutting board. Place dough ball in center and roll out and shape. Brush with olive oil. Place dough on grill and cook for 3 minutes. Flip over and brush with olive oil. Spread pizza sauce over top, then sprinkle with remaining ingredients, ending with cheese. Close grill and continue cooking for 10 minutes or until dough has cooked through and cheese has melted. Remove from grill, slice, and serve immediately.

Yield: 1 pizza

BACON-CHEESEBURGER PIZZA

2 1/2-inch thick slices of red onion, separated into rings

1 cup ground beef, seasoned cooked and crumbled

3/4 cup pizza sauce

4 slices cheddar cheese

8 strips center-cut bacon, cooked until crisp and drained on paper towels Sliced dill pickles

1/4 cup cornmeal

1 ball pizza dough, room temperature

Heat grill to medium heat. Brush red onion rings with olive and place on grill grate. Cook onions on both sides for 5 to 6 minutes per side or until nicely charred. Remove and set aside. Turn one side of grill off or move coals to one side if using charcoal. Sprinkle a cutting board with cornmeal and place in center. Roll out and shape dough. Brush one side with olive oil and place on the grill, oiled side down, over indirect heat. Close lid and cook for 3 minutes or until bottom of crust is golden. Using a spatula or peel, turn dough over. Spread pizza sauce over crust, leaving a 1/2-inch edge. Scatter onion slices, ground beef, and bacon over sauce. Place slices of cheese over meat, then top with several pickle slices. Close lid and continue to cook the pizza for 7 to 10 minutes or until crust is well browned. Remove pizza; slice and serve immediately.

Yield: 1 pizza

BLT PIZZA

1 head romaine lettuce, rinsed and cut in half lengthwise

3 tablespoons olive oil, divided Kosher salt

1/4 cup cornmeal

1 ball dough, room temperature

1 cup pizza sauce

8 strips brown-sugar flavored bacon, cooked until crisp and drained on paper towels

1/2 pint grape tomatoes, halved

Brush romaine halves with olive oil andsprinkle with kosher salt. Place lettuce halves on cooking grate over direct heat. Grill until outer leaves are charred but inside is still crisp, 2 to 3 minutes per side. Remove from grill, and cool. Cut and discard core, and slice leaves into 1/2-inch ribbons; set aside. Reserve for topping. Sprinkle cornmeal over work surface. Roll and shape dough, then brush with olive oil. Grill on one side, and then turn over with a spatula. Spread pizza sauce over crust then top with bacon, tomatoes, and cheese. Close grill and continue cooking for 5 minutes. Top with grilled lettuce leaves and continue cooking until dough is cooked and cheese is melted, about 5 minutes. Remove pizza from grill, slice, and serve.

Yield: 1 pizza

FRESH CAPRESE PIZZA

1/4 cup cornmeal

1 ball pizza dough room temperature

2 tablespoons olive oil

1 cup pizza sauce

1 large clove garlic minced

1 pint red or yellow grape tomatoes, halved

8 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices, or 1 cup grated mozzarella cheese

10 fresh basil leaves, tom into pieces, plus extra for garnish

Kosher salt and ground black pepper to taste

Preheat grill to medium-high heat. Sprinkle a cutting board with cornmeal. Roll out and shape dough, then brush with olive oil. Grill one side of dough over indirect heat for 3 minutes. Turn the dough over and brush with olive oil. Spread pizza sauce over surface of dough. Sprinkle garlic, tomatoes, cheese, and basil over top. Close grill and cook for 10 minutes or until dough has cooked through and cheese is melted. Remove from grill, garnish with remaining fresh basil, and season with salt and pepper. Slice and serve immediately.

Yield: 1 pizza

photography by rory doyle

RELATED ARTICLE: GRILLING INSTRUCTIONS FOR PIZZAS

Heat a gas or charcoal grill to medium-high heat. Grill any toppings that need to be cooked. If using a gas grill, cut one side off. Grill pizza on side of grill that is turned off. If using a charcoal grill, move coals to one side, to provide indirect heat to cook pizza.
COPYRIGHT 2014 Downhome Publications, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2014 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Author:Ellis, Emily
Publication:Mississippi Magazine
Date:Jul 1, 2014
Words:2011
Previous Article:vestige.
Next Article:picnic Time! It's time for fun in the sun with family and friends.
Topics:

Terms of use | Privacy policy | Copyright © 2021 Farlex, Inc. | Feedback | For webmasters