Grilled Pizza Brushed With Butter Cinnamon Sugar And Star Anise Served With Chocolate Sauce Recipes

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GRILLED PIZZA

Provided by Food Network

Categories     main-dish

Time 10h

Yield 2 (10-inch) pizzas; dough for 3 pizzas

Number Of Ingredients 22



Grilled Pizza image

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.

4 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
1 tablespoon salt
1 tablespoon sugar
2 teaspoons instant yeast
3 tablespoons olive oil
15 ounces lukewarm water
Nonstick cooking spray
Semolina flour, for dusting the pizza peel
1/2 cup ricotta cheese
1/2 cup grated fontina cheese
1 teaspoon fresh thyme leaves
1 teaspoon minced rosemary
2 tablespoons honey
Salt and pepper
Extra-virgin olive oil, for brushing the crust
4 thin slices prosciutto
2 cups baby arugula
Extra-virgin olive oil, for brushing the crust
1/4 cup marinara or pizza sauce
6 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds and torn
2 tablespoons grated Parmigiano-Reggiano
Fresh basil leaves, torn, for garnish

CHURROS WITH CHOCOLATE SAUCE

These churros are extra special: crispy and sweet on the outside, custardy and soft on the inside, like a fried cream puff dusted in cinnamon sugar. Organic sugar is key for the coating -- it adds flavor and crunch.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield about 26 churros

Number Of Ingredients 16



Churros with Chocolate Sauce image

Steps:

  • For the chocolate sauce: Scrape the vanilla seeds into a small saucepan; add the vanilla bean, cream, brown sugar, cocoa powder, cinnamon and salt and cook over medium-high heat, whisking occasionally, until the sugar is dissolved, no lumps of cocoa powder remain and the mixture is simmering, about 4 minutes. Remove from the heat, discard the vanilla bean and add the chocolate, stirring to melt. Let sit until ready to serve (the sauce will thicken as it sits).
  • For the churros: Whisk together the cinnamon and 1 cup of the organic sugar in a medium bowl; set aside.
  • Scrape the vanilla seeds into a medium saucepan; add the vanilla bean, milk, butter, salt and remaining tablespoon organic sugar and bring to a simmer over medium-high heat. Remove and discard the vanilla bean, add the flour and use a wooden spoon to vigorously mix until the dough comes together, about 30 seconds. Transfer to the bowl of a stand mixer and let cool slightly, about 5 minutes.
  • Fit the stand mixer with the paddle attachment and beat the mixture on medium-low speed. Add the eggs to the dough one at a time, making sure to incorporate each egg before adding the next. (The dough will look broken at first.) Continue to beat, scraping the bowl occasionally, until the dough is smooth, glossy and somewhat stretchy (pull off a small piece of dough and stretch it--it shouldn't break). Spoon the dough into a pastry bag fitted with a large closed star tip.
  • Line a baking sheet with paper towels. Pour the oil into a large pot until it comes halfway up the sides. Fit the pot with a deep-frying thermometer and heat the oil over medium-high heat until the thermometer registers 350 degrees F.
  • Holding the pastry bag at an angle so the tip is a few inches above the surface of the oil, squeeze out the dough, moving the bag as you squeeze so the dough is piped in a 6-inch length into the oil (use a paring knife to cut off the dough at the tip to release it into the oil). Repeat the process to make 4 more churros. Fry the churros, turning once and adjusting the heat as needed to maintain the oil temperature, until deep golden brown on all sides, 2 to 3 minutes per side. Transfer to the lined baking sheet for a moment, then toss in the reserved cinnamon-sugar mixture. Repeat with the remaining dough.
  • Serve the churros with the warm chocolate sauce.

1/2 vanilla bean, split lengthwise
1 1/2 cups heavy cream
1/2 cup packed dark brown sugar
1 tablespoon unsweetened Dutch-process cocoa powder
1/4 teaspoon ground cinnamon, preferably Ceylon
1/8 teaspoon kosher salt
3 ounces unsweetened chocolate, chopped
1 teaspoon ground cinnamon, preferably Ceylon
1 cup plus 1 tablespoon organic raw cane sugar or granulated sugar
1/2 vanilla bean, split lengthwise
1 cup milk
5 tablespoons unsalted butter
1 teaspoon kosher salt
1 cup all-purpose flour
3 large eggs
Vegetable oil, for frying

GRILLED PIZZA

Neapolitan-style pizza is typically baked in ovens heated past 900 degrees to achieve its signature crackly, thin, charred crust with a moist, stretchy crumb. But you can easily yield similar textures and flavors at home by baking pizza dough directly on the grates of a hot grill until it's bubbly and crisp. Once the dough is baked, it can be topped and finished via indirect heat. Because grilled pizzas cook mainly from below, the cheese should be layered underneath dollops of hand-crushed tomatoes and toppings to get a good melt.

Provided by J. Kenji López-Alt

Categories     pizza and calzones, main course

Time 2h45m

Yield 3 (10-by-12-to-14-inch) pizzas

Number Of Ingredients 9



Grilled Pizza image

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.

1 pound store-bought pizza dough (defrosted overnight in the fridge, if frozen)
All-purpose flour, for dusting
Neutral oil, such as canola or grapeseed
1 (28-ounce) can whole peeled plum tomatoes
Kosher salt
1/4 cup extra-virgin olive oil
1 pound low-moisture block mozzarella (see Tips)
Toppings, as desired (see Tips)
Roughly chopped fresh basil leaves or thinly sliced scallions

GRILLED PIZZA

Pizza dough made from scratch is topped with mozzarella cheese, sauce, and your choice of savory toppings, then grilled to perfection for a fun outdoor treat.

Provided by Fleischmann's Yeast

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 28m

Yield 8

Number Of Ingredients 11



Grilled Pizza image

Steps:

  • Start charcoal fire or preheat gas grill to medium-high heat.
  • Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
  • Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
  • Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
  • Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
  • Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 45.6 g, Cholesterol 2.3 mg, Fat 10.8 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 542 mg, Sugar 2.2 g

3 ½ cups all-purpose flour, or as needed
1 envelope Fleischmann's® Pizza Crust Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees to 130 degrees F)*
⅓ cup oil
1 tablespoon Additional flour for rolling
1 teaspoon Additional oil for grilling
½ cup Pizza sauce
Other toppings as desired
1 ounce Shredded mozzarella cheese

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