Grilled Garden Pizzas Recipes

Steps:

• Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes., Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.

Steps:

• Brush vegetables with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for onion and pepper, 3-4 minutes per side for zucchini and squash., Separate onion into rings; cut pepper into strips. Spread pizza crust with garlic; sprinkle with 1 cup cheese. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with basil.

Steps:

• For the pizza dough: Place the all-purpose flour, salt, sugar and yeast in the bowl of a food processor and pulse to combine. With the motor running, slowly add the olive oil and water; once added, continue mixing for 1 minute.
• Transfer the dough to a work surface and knead until smooth.
• Divide the dough into 3 even pieces and form into balls. Spray with cooking oil and then place in a large resealable plastic bag. Refrigerate overnight or up to 4 days for best flavor. (See Cook's Note.)
• When ready to bake, transfer each dough ball to a lightly oiled bowl, cover and set aside until doubled in size, about 1 hour.
• Make the pizza pies: Preheat a gas grill to 500 degrees F or get a charcoal grill as hot as you can. Lightly dust a work surface with all-purpose flour.
• For each pizza: Gently flatten a piece of dough with the palm of your hand and then roll it into a 10- to 11-inch round, about 1/8 to 1/4 inch thick. Don't worry if it's not perfectly or even barely round; just make sure it's of uniform thickness (even if it's the shape of a beaver tail!).
• Sprinkle a pizza peel with semolina flour and transfer the stretched dough to the peel. (If you don't have a peel, use the back of an upturned sheet pan instead.) Slide the dough directly onto the grill. Cook until golden grill marks appear, about 1 minute per side; use tongs to flip.
• For the white pizza: In a small bowl, mix together the ricotta and fontina cheeses along with the thyme, rosemary, honey and some salt and pepper. Brush a grilled crust with olive oil. Spread with the cheese mixture in an even layer. Use the peel to return the pizza to the grill. Cover and cook for about 3 minutes, until the cheese is completely melted and the crust is fully browned. Remove from the grill and top with the prosciutto and arugula.
• For the margherita pizza: Brush a grilled crust with olive oil and spread evenly with the marinara sauce. Top with the torn mozzarella and sprinkle with the Parmigiano-Reggiano. Use the peel to transfer the pizza to the grill. Cover and cook until the cheese is melted and the crust is golden brown. Remove from grill and top with torn basil.

Steps:

• For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
• When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
• Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
• If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
• Light your grill and wait until it's hot.
• Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
• Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

Steps:

• In a large skillet, saute the zucchini, peppers, onion, carrot and garlic in butter for 8-10 minutes or until tender. Sprinkle with Italian seasoning, oregano and pepper; toss to coat., Place the crust on an ungreased baking sheet or pizza pan. Spoon vegetable mixture onto crust to within 1/2 in. of edges. Top with tomato and cheese. Bake at 450° for 8-10 minutes or until cheese is melted.

Steps:

• Roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan, building up edges slightly. Place cheese slices on dough. Spread sauce over cheese. Sprinkle with 1 cup shredded cheese, cauliflower, mushrooms, broccoli, onion, peppers and pepper rings., Bake at 425° for 15 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and crust is golden brown.

Steps:

• Two to three hours before grilling, transfer the dough to a lightly floured work surface. Using a sharp knife or a bench scraper, divide the dough into three even pieces. Drizzle a teaspoon of neutral cooking oil into three soup bowls. (Each bowl should be able to hold at least twice the volume of the dough pieces.)
• Working with one piece of dough at a time, shape each into a ball by stretching it and pinching it into a point at the bottom, forming a sort of "skin" that wraps the whole ball. Lightly dust your hands with flour as necessary to prevent excessive sticking. Transfer the ball to one of the oiled bowls and turn it a few times to completely coat the surface in oil, then let it rest seam side down. Repeat Step 2 with remaining dough pieces, then drape a damp kitchen towel over all three bowls. Let the dough balls rest until roughly doubled in volume, about 2 hours.
• Transfer the tomatoes to a fine-mesh strainer set over a large bowl and shake the strainer, allowing the tomatoes to drain thoroughly. Still working in the strainer above the bowl, season well with salt, and, using clean hands, squeeze them through your fingers until a rough purée is formed. (The pieces of tomato should end up ranging from 1/4 inch to roughly 1 inch in size.) Allow any excess liquid to drain (you can save the strainer tomato juice for another use), then transfer the crushed tomatoes to a bowl and set aside.
• Turn out one ball of dough onto a floured work surface and dust thoroughly with more flour. Using a rolling pin, roll the dough into a 10-inch-by-12-to-14-inch oblong. Dust both sides thoroughly with flour, then transfer to a parchment-lined rimmed baking sheet. Repeat with remaining two dough balls, stacking them on top of the first with a layer of parchment paper between each.
• To cook, ignite a full chimney of charcoal. When the coals are mostly covered in gray ash, spread evenly under half of the grill. (If using a gas grill, set half the burners to high, leaving the remaining burners off. Cover, and allow to heat for 10 minutes.)
• Using your fingers, carefully lift one piece of rolled-out dough from the stack and drape it quickly on the grill grates directly above the fire. Let it cook without moving until the top starts to bubble and the bottom is lightly browned, about 20 to 30 seconds. Continue cooking, using metal tongs and a large spatula or thin metal pizza peel to move and rotate the crust as it cooks, until the bottom is evenly browned all over with a few charred spots, 1 to 3 minutes.
• Flip the crust, and brush the cooked side with a thin layer of olive oil. Continue cooking until the second side is browned, charred and crisp. Flip again (so that the bubblier side faces up), transfer to a clean baking sheet, and brush the second side with olive oil. Repeat Steps 6 and 7 with remaining two pizza skins, stacking the crusts as they finish cooking. (If using coal, the heat may start to dip. Extend cooking time to compensate, or add 15 to 20 fresh coals to the top of the embers and allow them to ignite before continuing.)
• Working one pizza at a time, transfer the crust to the pizza peel. (A cutting board or the back of a baking sheet will also work.) Spread a thin layer of shredded cheese across the surface of the crust (about 1 cup should do it). Using a spoon, add tablespoon-size dollops of crushed tomatoes, spaced an inch or two apart, across the whole surface of the pizza. Add toppings as desired (see Tips). Slide the pizza onto the cooler side of the grill, cover, and cook until the cheese is melted and the crust is crisp, 1 to 5 minutes total, rotating the pizza occasionally to encourage even melting and crisping. Transfer to a cutting board, drizzle with olive oil, sprinkle with basil or scallions, cut into squares, and serve immediately. Repeat Step 8 with remaining pizza crusts.

Steps:

• In small bowl, combine water, yeast, oil, and sugar and let stand for 10 minutes or until foamy.
• In large bowl, combine flour, oats, and salt. Add yeast mixture and blend on low speed of electric mixer until moistened.
• Beat 2 minutes at medium speed. Do not use a hand-held mixer.
• Turn dough out onto lightly floured surface. Knead 1 minute.
• Shape dough into ball and place in greased ball, turning once. Cover and let rise in warm place 20 minutes or until nearly doubled in size.
• Punch dough down and divide. Divide into 4 portions.
• Press each portion of dough into 7 inch circle.
• Grill over medium-hot coals 2 to 4 minutes or until bottom is golden brown. Remove from grill.
• On browned side of each pizza sprinkle 1/2 cup cheese.
• Top pizzas with bell pepper, onion, basil, garlic, and tomatoes, dividing evenly.
• Return to grill. Cover and grill 4 to 6 minutes or until bottoms of crust are golden brown and cheese begins to melt.
• Sprinkle with remaining 2/3 cup cheese. Remove from grill once cheese has melted.
• Makes 4 individual pizzas.
• Baking directions: Heat oven to 425.
• Spray 2 cookie sheets with cooking spray.
• Pat each portion of dough into 7 inch circle onto prepared cookie sheet.
• Layer each pizza with 1/2 cup cheese, peppers, onion, garlic, and tomatoes.
• Bake 20 to 25 minutes or until crust is golden brown.
• Sprinkle with remaining 2/3 cup cheese and continue baking 3 to 4 minutes or until cheese is melted.

Steps:

• Combine first 4 ingredients; let stand 10 minutes or until foamy.
• In mixer bowl, combine flour and uncooked oats.
• On low speed of electric mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough will be soft). Knead on floured surface 5 times.
• Place in medium bowl sprayed with no-stick cooking spray, turning once to coat.
• Cover; let rise in warm place 30 minutes or until almost doubled.
• Punch dough down; divide into 4 portions.
• On floured surface pat each into 6 inch circle.
• Grill over medium hot coals 2 to 4 minutes or until bottom is golden brown.
• Remove from grill.
• On browned side, layer remaining ingredients in order listed.
• Return to grill.
• Cover; cook 4 to 6 minutes or until bottom is golden brown and cheese begins to melt.
• To bake in oven: Heat oven to 425°F.
• Spray cookie sheet with no-stick cooking spray or oil lightly.
• Pat each portion or dough into 6-inch circle onto prepared sheet.
• Layer with Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes.
• Bake 25 minutes or until crust in golden brown.
• Sprinkle immediately with remaining cheese.