Grilled Pizzas

Grilled Pizzas

★★★★★

Schmiford Images: Food Images &emdash;  Schmiford Images: Food Images &emdash;


This dough worked out nicely. I prepared the whole shebang. It’s good to know (and if one reads a recipe before starting it, they would, I’m not always that smart), each pizza recipe will cover both dough balls. Either halve the sausage and white ingredients if you want to make both, or double the dough if you want to make 2 pizzas using all the ingredients.

For the white version, I used frozen broccoli spears. Personally, I would skip the salt or use much less in the future. This was my favorite of the 2.

For the sausage, we had too much sausage. Also, I only had basil that had been frozen in olive oil, which was kind of a mess. I would splurge for good fresh mozzarella, we used a block from Aldi and sliced it, not bad, but fresh would have more flavor. Also, my tomatoes were the biggest plum tomatoes I’ve ever seen. We only used 2 per pizza, and that was too much.

As to the grilling of dough…I am not capable of making a circle pizza. I made rather large organic shapes. Hubby tossed one on the grill, and when he flipped it, I topped it. He made the mistake of trying to put the second dough on the direct side, not realizing the timing wouldn’t work. Only mess with one pizza at a time. Especially if yours turn out as wonky shaped as mine.


Dough:

  • ¾ cup warm water (105º – 115º)
  • 1 pkg active dry yeast
  • 1 tsp sugar
  • Olive oil, divided
  • 2 cup flour
  • 1 tsp salt

Sausage Pizza:

  • 8 oz hot Italian sausage, casings removed
  • 1 tbsp olive oil, divided
  • 1 cup tomato basil pasta sauce from a jar, divided
  • 6 plum tomatoes, thinly sliced crosswise, divided
  • 4 tbsp parmesan cheese, grated and divided
  • ½ cup loosely packed fresh basil leaves, divided
  • 6 slices mozzarella cheese
  • ½ tsp salt, divided
  • ¼ tsp pepper, divided

White Pizza:

  • 8 oz broccoli florets, about 4 cups
  • 1 15-oz cont ricotta cheese
  • 8 oz mozzarella cheese, shredded
  • ¼ cup Parmesan cheese, grated
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp olive oil, divided

  1. Dough recipe makes enough for 2 pizzas. If you are only making one, freeze half the dough for up to 1 month. To save time, substitute 1 lb store bought pizza dough.
  2. In measuring cup or small bowl, combine water, yeast and sugar. Let stand until foamy, about 5 minutes. Stir in 1 tbsp oil.
  3. Meanwhile lightly oil large bowl; set aside. In another large bowl, combine flour and salt. Stir in yeast mixture until rough dough forms.
  4. On lightly floured surface, knead dough until smooth and elastic, 7-8 minutes. Place in oiled bowl; cover and let rise in warm place until doubled, about 1 hour. Divide dough in half; shape each half into ball.
  5. Meanwhile, prepare grill for indirect heat with hot coals spread over half of grate with hot coals spread over half of grate. Replace grill rack. Roll or gently stretch 1 dough ball into 10” – 12” circle. Quickly transfer to grill directly over coals. Brush top of dough with ½ tbsp oil; cook 2 minutes.
  6. Using tongs, flip dough over onto indirect heat area of grill. Top as desired following recipes below.

Sausage Pizza:

  • Prepare dough. While grill is heating, in nonstick skillet over medium high heat cook sausage stirring, 3-4 minutes; remove.
  • Starting with step 5, brush top of ungrilled side of dough with ½ tbsp oil, then ½ cup sauce. Top with 3 sliced tomatoes, 6 slices mozzarella, ½ cup sausage, ¼ cup basil, 2 tbsp Parmesan, ¼ tsp salt, and ⅛ tsp pepper. Cover; cook until cheese is melted and dough is crisp, -8 minutes. Remove; repeat with remaining ingredients.

White Pizza:

  • Prepare dough. While grill heats, boil broccoli in salted water, 3 minutes. Drain, chop and set aside. In bowl mix cheeses, oregano, salt and pepper.
  • Starting with step 5, brush top of ungrilled side of dough with ½ tbsp oil; spread with ½ of ricotta mixture. Top with ½ of broccoli. Cover; cook until dough is crisp, 6-8 minutes. Remove; repeat with remaining ingredients.

Yield: 8 servings
Source: Unknown, it was in one of my recipe binders from when I was younger

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