Posted by: lifewithbs | June 25, 2010

Pizza on the grill

We’ve been really busy getting settled into the new house, jobs, school, way of life… and I have a big backlog of recipes to post!

One of the best things about having the house, vs. our previous apartment is that we now have a big backyard… and a grill! We are taking full advantage (especially because the oven seems to run too hot) and have been eating lots of burgers, hot dogs, grilled chicken, grilled corn on the cob…

I saw this recipe for grilled pizza in the July/August issue of Everyday Food and thought it would be fun to try. I kinda thought it would be a one time deal, since it seems easier to make pizza in the oven, but it was good enough that we’ll be making it again.

Basic grilled pizza dough

Recipe from the July/August 2010 issue of Everyday Food, pg. 96

1 teaspoon sugar

1 packet or 2 1/4 teaspoons yeast

(note about the yeast, the recipe calls for a packet of active dry yeast, I used rapidrise or instant yeast and skipped the proofing step)

2 teaspoons extra virgin olive oil, plus more for bowl and brushing

coarse salt and ground pepepr

2 1/4 cups bread flour, or all purpose flour

1. In this step, you proof the yeast. If you’re using rapidrise you can skip this step and add the yeast, sugar, and water to the flour in step 2. If you’re using active dry, pour 1 cup warm water into a medium bowl. Add the sugar and sprinkle with yeast. Let this stand until it gets foamy, about 5 minutes.

2. Whisk oil and 1 teaspoon salt into the yeast mixture. Add the flour and stir with a wooden spoon until the liquid is incorporated. The dough will appear dry.

3. Knead until the dough comes together in an elastic ball, about 2 minutes. Transfer to an oiled medium bowl, brush lightly with oil. Cover the bowl with plastic wrap.

4. Set in a warm, draft-free place until the dough has doubled in bulk, about 45 minutes. I put mine outside on our patio table, where it was still in the shade but it was out in the Texas heat. It doubled fast!!

5. Punch down the dough and cover. Let it ruse another 30 minutes. At this time I also put on some onions to carmelize, for the pizza toppings. Slice half an onion, add to a small skillet with 2 tablespoons of butter over low heat. Make sure to stir often.

6. Once the dough has finished it’s second rise, turn it out onto a lightly floured surface. Divide into 4 equal pieces. Refrigerated pieces can be stored, covered, for up to 2 days or frozen for up to a month.

Now it’s time to grill! Set up the grill with the heat source on one side over medium-high heat. Clean and lightly oil the hot grill.

On a lightly floured surface, stretch or roll out one piece of the dough into a 10 inch long oval. Brush a plate lightly with olive oil and transfer the dough to the plate. Brush again with oil, and sprinkle with coarse salt and ground pepper. Repeat with the other pieces of dough.

Using your hands, place the dough on the grill, directly over the heat source. Cook until it’s lightly charred and bubbles form, about 1 to 2 minutes.

Using tongs, flip the dough and cook it for about 2 minutes on the other side. Slide the dough to the cooler side of the grill.

Add the toppings and cook until the cheese melts and the toppings are heated through. All we had were the carmelized onions, tomato sauce, a block of overly salted and processed mozzarella cheese (thanks, Wal Mart) and deli ham.

All in all, while they may not have looked very fancy, these pizzas were surprisingly good. The crust was chewy and a bit salty, and it went really well with the sweetness from the onions and ham.

Oh, and since everyone keeps asking how she’s doing, here is Izzy enjoying her new bed and backyard.

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Responses

  1. Oh man… I was already craving pizza, and I think you just put me over the edge. Yum.

  2. MMMM…this pizza was really good!


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