Sunday, September 25, 2011

Grilled Pizza

We use the recipe that came with our bread machine... I kept these two crusts in the freezer and put them in the fridge the night before. There were perfectly ready when we were starting dinner. If I didn't use my bread machine, i also love the Artisan bread in 5 min a day no knead recipes.  They make great pizza dough.
page 3-4 for recipe although it is in backwards order with the method first and ratio second. pg 5 gives you their pizza tips.

We usually have this pizza on Friday and use up whatever veggies we have left from the week or growing in the garden.

Friday grilled Pizza
 (for 1 pizza)
1T oliveoil
fresh basil- choppedor cut finely
salt and pepper
1/2 onion sliced thinly sauteed with
1 clove garlic chopped
1-2 Roma tomatoes sliced and patted dry
4-5 slices fresh mozzarella
4 T Parmesan

1. Place your pizza stone on the grill. Start up grill to warm your stone and determine the temperature your grill is, approxinatly. You want between 425 and 475 degrees so you don't burn your crust.

2. Roll out a fist sized ball of dough. You want it to be pretty thin.  Transfer it to a cutting board you have dusted with cornmeal.  (this keeps it from sticking)

3. Spread the olive oil onto the pizza tip with fresh basil, sauteed onions and garlic, tomatoes, and salt and pepper.  Sprinkle the cheese on top.

4. Now you are ready to transfer to the grill.  The first time you do this, don't go far away. You want the crust to get crispy but not burnt.  This should take between 3 and 5 minutes. Check often until you learn your grill.  Once the crust is good, move the pizza up on to the upper rack and let the cheese melt and brown, another 3-5 minutes.
This is actually last weeks pizza. For this week we put feta, oregano, mushrooms and chard on top of olive oil and under grated mozzarella. The nice thing is the combinations are endless. For us success is crispy but chewy crust, sauteing the veggies first and remembering the salt and pepper.  Also I tend to overload the pizza with veggies. I am getting better with moderation. My husband leans toward teeny tiny pieces of vegetation.  We are trying to meet in the middle.


reflections said...

I am too lazy but do something very similar with my pizza stone (and I cheat and buy Dion's crust-a large is $3 or something) and then we use all our own ingredients. I don't have a grill that I care to deal with, we have a webber that I do not know how to use. LOVE homemade pizza SO much!

reflections said...

oh and I am huge huge huge on pre-cooking crust. It cuts down on the amount of "F" bombs trying to get dough with toppings from cutting board to stone. If the dough is at least pre-cooked enough to hold toppings and be transferred without chaos I am one happy woman!