Tuesday, May 31, 2011

Grilled Pizza

I grilled my first pizza. Mmm! This white pizza had an oil-based sun-dried tomato sauce made by Beano's, fresh mushrooms, mozzarella and parmesan and slivered fresh basil on top. Delicious!

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Pizza Dough
1 1/2 cups warm water
1 Tablespoon yeast
1 Tablespoon honey
1/2 teaspoon salt
4 cups flour
olive oil
pizza toppings

Proof (prep) the yeast by combining the water, yeast and honey in a liquid measuring cup. Let this sit until the yeast begins to bubble. In a separate mixing bowl combine the flour and salt and add the dough hook to your mixer. Pour the yeast mixture into a mixing bowl and mix for 5 minutes. Remove the dough from the bowl and place in a separate bowl that has been sprayed with non-stick spray. Cover and let sit for one hour or until dough has doubled in size.

While the dough is rising it's important to prep your toppings because when the pizza is cooking on the grill you'll need to spread toppings fast. I pulled out a large tray and set the pizza toppings, all sliced and diced, on the tray.

Once the dough has risen you want to turn your grill on so it can be preheating for at least 10 minutes. Remove the dough from the bowl and place on a lightly floured surface, forming it into a rectangular or "log" shape. I like to make small individual sized pizzas because it's easier to handle on the grill and the toppings cook faster on a smaller surface area. If you want smaller pizzas cut the dough into 6 pieces and roll them out to 1/4 inch thickness. (This isn't a thin-crust pizza; the dough gets stretched when rolled but will immediately begin to shrink once you stop rolling it. It will also puff while cooking.) Spread olive oil on one side of each pizza and you're ready to grill!

Place the pizzas, oil side down, on your grill and immediately close the grill lid. This will allow for convection cooking. After 4-5 minutes check the underside of the pizzas; you want to see lightly browned grill marks. If the dough is cooked brush olive oil on the uncooked side and flip all the pizzas over. Quickly spread the ingredients on the pizza tops, then close the grill lid again for 5 minutes. Check the underside of the pizza again for grill marks and when cooked remove and serve immediately.

*My Notes: I've learned my lesson that grilled pizza is best cooked with sliced mozzarella and not shredded. It makes for easier spreading of ingredients and less mess!

Who Dished this first? me.

1 comment:

Kristen said...

oh my. I'm making this!! Thanks Jayne!

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