Grilled Pizza

I am not sure why in the world we hadn’t tried regularly grilling pizza before now but it has been a staple all summer long and creates the most delicious, crisp, pizza so thought I would share.

grilled piza by elayne prechtel (17 of 19).jpg

Prepare the dough and toppings in advance and then have some fun, letting everyone build a mini-pizza on their own in just a few minutes time.

Food Processor Pizza Dough 

2 tsp. Olive Oil to coat inside of large bowl

4 1/2 tsp. Yeast

1 1/2 cups of Warm Water

2 Tbsp. Olive Oil

3 1/2 cups All-Purpose Flour+ (may need to add up to 1/4 – 1/2 cup addt’l flour so dough is not sticky to touch)

1 Tbsp. Sugar

2 tsp. Garlic Powder

2 tsp.  Onion Powder

2 tsp. Kosher Salt

Place olive oil into the bottom of a large bowl.

Using your fingers evening spread the oil around the bottom and sides of the bowl and then set aside.

In glass measuring cup, combine warm water and yeast, stir with a fork until yeast is dissolved.  Add in 2 Tbsp. of olive oil.  Set aside.

Using a food processor bowl with fitted blade, add in flour, sugar, spices and salt. Pulse to combine.

No worries if you don’t have a food processor, can easily enough prepare by hand.

Quickly stir wet ingredients again with a fork and then drizzle into dry ingredients via the top of the food processor while slowly pulsing until dough pulls away from the edges and forms a ball.

Lay out sheet of plastic wrap on counter and sprinkled with flour.  Remove bowl from processor and dump dough out onto plastic wrap, being careful to remove sharp fitted blade attachment.

Dip hands into flour and gently shape into a ball.

If dough is super sticky to the touch, knead in addt’l 1/4 – 1/2 cup flour until dough is no longer sticky.

Place ball of dough into oiled bowl.

Turn the dough over a couple of times so it is evenly coated with the oil.

Cover the bowl loosely with plastic wrap and let rise in a warm place until you are ready to grill and/or until dough has doubled in size (approximately an hour).

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Toppings

While the dough is rising, prepare the toppings for the pizza and then set out into small bowls so everyone can create their own pizza with their favorite toppings.

Here are some of our summertime favorites.

  • Fresh Spinach Leaves
  • Fresh Jalapeno Slices, seeds left in
  • Roasted Whole Garlic Cloves  (we take the whole bag of garlic from Costco and roast them all so it lasts for several weeks in a jar)
  • Cooked Sausage or Pepperoni (nitrite-free)
  • Drizzling of Olive Oil
  • Tomato Sauce (we like Sprouts Vegetable Spaghetti Sauce)
  • Grape Tomatoes, split in half.  Place on a paper towel and spread another paper towel over the top, place palm on top of each tomato and press down until flat to squeeze out any extra juice to “dry out” the tomatoes.
  • 1 Pint of Mini Fresh Mozzarella Balls or Shredded Mozzarella, Gouda or Blue Cheese
  • Sliced Mushrooms
  • Fresh Basil Leaves
  • Fresh Oregano
  • Kosher Salt for sprinkling

Preparing The Crust

grilled piza by elayne prechtel (14 of 19)

Remove dough from bowl and let rest on cutting board or until ready to use.

Preheat grill on the highest temperature setting. 500-600 degrees is best for a crispy crust.

For Mini-Size Pizzas:  Pinch off a small portion of dough (enough to form a mini pizza).  Pat in your hand until it forms a small disc.  It doesn’t have to look pretty or be in a perfect circle.  Let everyone create the shape they want.

While patted dough is in your hand, drizzle top side of dough with a little bit of olive oil.  This step is important as it prevents the dough from sticking to the grill. 

Note:  Have paper towels on hand so you can easily wipe your hands.  For less of a mess with drizzling oil, you can also prep oiled discs of dough in advance and stack in between plastic wrap or parchment paper.

Place oil side of dough onto heated grill and lightly drizzle remaining side with oil and immediately close lid and let cook for approximately 2-3 minutes or until nicely charred.

Flip dough onto other side for another couple of minutes.

Each grill is different so you will just have to watch closely to see what the magic amount of time is to cook the dough on your grill.

Repeat process for remaining pizzas.

Once all the dough has been grilled, the fun begins.

Let’s Build Pizza

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Let everyone build their own pizza by adding toppings to the grilled dough.

Once the toppings have been added to the grilled dough, place prepared pizza(s) back onto grill (topping side up), close lid and let cook for another couple of minutes and/or until cheese is melted.

Remove from heat and place onto plate.

Sprinkle with dash of kosher salt, pepper, fresh herbs and/or red pepper flakes.

grilled piza by elayne prechtel (13 of 19)

Let cool for just a minute or so and then enjoy!

Hope you love these as much as we do.

Much Love,

Elayne

www.sharingourlifeloveandfood.com

 

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