W4DW: Grilled Pizza

I am trying to get a “new thing” going here, akin to Mute Monday and the Friday Fill-Ins: What’s For Dinner Wednesday.  The folks who know me know that I love cooking, especially grilling.  Every Wednesday, I’ll be posting a new recipe.  If you want to join in, just post a comment linking to your blog and your Wednesday recipe.

I posted some pictures to Facebook the other day of some pizza that I grilled up (yes, you read that correctly: grilled pizza), and I’ve had a few requests for the recipe.  It is pretty simple and doesn’t require a lot of time.  There’s only a few more weeks of grilling weather, so make the most of it!

Grilled Pizza

First, you have to make the crust (recipe is taken from the Betty Crocker cookbook):

2½ cups all purpose flour
1 tbsp sugar
1 tsp salt
1 package yeast
3 tbsp olive oil
1 cup of very warm water

103_0002Mix 1 cup of the flour and the rest of dry ingredients in a bowl.  Add the oil and water, and beat with an electric mixer for about 3 minutes until all of the ingredients are well blended.  Start adding the rest of the flour until the dough is soft and it leaves the side of the bowl.  Lightly flour a clean surface and knead the dough for about 5 minutes until the dough is smooth and springy. (This could be a fun step for the kids.) Wrap the dough very loosely in plastic wrap and allow it to rest for 30 minutes at room temperature.

Sauce (optional)

You can want, you can use any red sauce you like, but if you are feeling creative, get 1 or 2 cans of whole tomatoes, but them in a large bowl, and get in there.  Use your fingers to mash and squish it up into a nice sauce (it’s OK if there a re lumps).

Now, the pizza…

Right around the time that the crust is done rising, you should fire up the grill.  You want that baby nice and hot (gas or charcoal), around 500 degrees or so.103_0004

While the grill is preheating, unwrap the dough and divide it in to 2 balls.  On a lightly floured surface, work the dough into two 12″ round pies, working from the center toward the edges.  (I tried doing the whole tossing thing, and no, it didn’t get stuck to the ceiling, no it didn’t land on my head, and no, it didn’t make a huge mess.  It did, however, end up in an oval shape.  So I need to work on that.)  I used two cookie sheets to work the dough so that it was easy to transport to the grill.

All right, now that the grill is nice and hot.  Remember, take a moment to keep the grates clean using a good wire brush.  Oil the grates with some olive oil (regular or light, extra virgin has too low of a smoke temperature).  I find that the Misto Sprayer works awesome.

Place the two pies on the grill.  After about 30 seconds or so, you are going to want to turn the pies 90 degrees.  (I used two spatulas for this.)  The dough should release from the grates easily.  After about another 20 seconds or so, flip the pies over and cook them for another 30 seconds.  Pull them off of the grill and add the toppings.

Toppings

103_0006103_0005Here is where you can really personalize your pies.  Spread the sauce, and add whatever you want.  I added some mozzarella cheese, fresh basil, chopped portobello mushrooms, and roma tomatoes.  (I used the time when the dough was rising to prep the toppings.)  My wife, on the other hand, is not a fan of the cheese (or any of the other toppings, really), and is a vegetarian to boot, so she just added the sauce and fresh basil…and that’s it.  We both seasoned the pies with dried oregano and minced garlic.

Finishing it Up

Get the pies back on the grill and spray them with a little olive oil.  Close the lid and let them cook for another 5 minutes or so, until the toppings are cooked and the cheese is melted.  Cut it up and enjoy!

Finished Pizza

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1 comment so far

  1. Joanne on

    Mmmmm 🙂


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