Posts tagged Pizza

Grilled Pizzas

Grilled Pizzas

2 packages dry yeast
1 1/2 cups warm water
1 tsp sugar
2 cups flour
1 1/2 cups semolina flour
1 tsp salt
2 TB extra virgin olive oil
cornmeal
(makes 2 medium pizzas or four small)

In mixing bowl, dissolve yeast in warm water. Add the sugar and the all purpose flour. Beat vigorously for one minute. Dough should be the consistency of cake batter. Place a towel across the bowl. Find a warm spot in the kitchen or use the oven set at 150 and let the dough rise for 30 minutes or until double.

After 30 minutes stir the dough and add the semolina flour, salt and olive oil. Mix well. Place dough on heavily floured surface and knead well for 8 minutes adding additional flour as needed. This is a very sticky dough so make sure your hands and counter are floured well.

Form the dough into 2 balls (at this point you can freeze the dough or use it to make pizza’s immediately).

When ready, place dough on a pizza peel that has been sprinkled with cornmeal. Press dough out with hands over peel. I usually make mine misshaped but loosely in a circle.

Slide dough rounds on grill, medium heat. Grill until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings. Lower grill to a low setting.

Top with your favorite toppings.

Return pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking, about 8-10 minutes. Transfer to plates.

Pizza sauce

3 TB tomato paste
1 cup tomato sauce
1/8 tsp or more crushed red pepper flakes
2 tsp oregano
2 tsp basil
2 tsp thyme
1/4 tsp sugar

***For Pizza toppings, I am one of those cooks that don’t measure much unless I am baking something. Especially with Pizzas as it is all about how much you want to pile on!

~Buffalo and Buffalo

Pizza Dough – 1/2 of a dough recipe
Pizza Sauce
Buffalo Mozzarella, sliced (aka; Mozzarella di Bufala Campana)
Buffalo Salami ( I use Full Circle Bison Salami from Williams, Oregon)

Slide dough round on grill, medium heat. Grill until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings. Lower grill to a low setting.

Spoon pizza sauce on top of pizza leaving about 1/4 from edge of dough free of sauce. Layer mozzarella slices first. Top with Buffalo Salami. Return pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking, about 8-10 minutes. Let sit about 2-3 minutes before cutting.


~My version of a Margarita Pizza

Pizza Dough – 1/2 of a dough recipe
Olive Oil
Crushed Garlic
Buffalo Mozzarella, sliced (aka; Mozzarella di Bufala Campana)
Fresh tomatoes, sliced to desired thickness
Fresh Basil, whole leaf
salt
pepper

Slide dough round on grill, medium heat. Grill until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings. Lower grill to a low setting.

Brush pizza top with small amount of Olive Oil, leaving about 1/4 from edge of dough free of oil. Sprinkle with crushed garlic. Layer mozzarella slices first. Top with tomatoes. Sprinkle with salt and pepper. Top with whole basil leaves. Return pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking, about 8-10 minutes. Let sit about 2-3 minutes before cutting.


~Blue Cheese, Mushroom and Roasted Garlic Pizza

Pizza Dough – 1/2 of a dough recipe
Extra Virgin Olive Oil
Blue Cheese, good quality. I use Rogue Creamery Blue Cheese from Central Point, Oregon, about 1/2 pound
Roasted Garlic cloves, about 8-10
Sautéed Mushrooms about 3/4 cup. Sautéed in butter with a splash of white wine and pinch of salt and pepper

Slide dough round on grill, medium heat. Grill until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings. Lower grill to a low setting.

Brush pizza top with small amount of Olive Oil, leaving about 1/4 from edge of dough free of oil. Sprinkle blue cheese evenly over pizza. Arrange mushrooms and roasted garlic. Return pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking, about 8-10 minutes. Let sit about 5 minutes before cutting. This helps the blue cheese to set, otherwise you’ll have a runny mess when you cut it.

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