GRILLED PIZZA -THREE WAYS
Provided by Alton Brown
Time 2h48m
Yield 3 pizzas, 1 pizza for each topping
Number Of Ingredients 23
Steps:
- Dough: Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.
- Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.
- Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.
- To shape and cook the margherita pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
- Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.
- Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
- Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.
- To shape and cook the date and Prosciutto pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
- Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2 pound weight. Set aside at room temperature for 20 minutes.
- Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
- Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.
- To shape and cook cracker pizza: Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste. Attach the Vise-Grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.
PIZZA WRAPS
This recipe is a fast, fun twist on pizza. These taste great reheated, so make as many as you can fit on a cookie sheet and refrigerate the leftovers.
Provided by beekm
Categories One Dish Meal
Time 13m
Yield 1-8 serving(s)
Number Of Ingredients 5
Steps:
- Spoon sauce onto a tortilla.
- Add cheese and toppings.
- Fold like a burrito.
- Place on cookie sheet.
- Repeat steps to make as many wraps as you'd like.
- Sprinkle cheese on top.
- Bake at 350F for 10-15 minutes or until hot inside.
PIZZA WRAPS
This recipe features the flavors of your favorite pie but only takes a few minutes to make-and there's no cooking or baking required. Perfect for when you're rushing to get kids on the bus! -Elizabeth Dumont, Boulder, Colorado
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 wraps.
Number Of Ingredients 6
Steps:
- Arrange pepperoni off center on each tortilla. Top with remaining ingredients. Fold sides and bottom over filling and roll up.
Nutrition Facts :
PIZZA WRAP
The wraps reheat nicely in the microwave or just throw them in a oiled frying pan for a few minutes to warm them up. Feel free to play with the ingredients or the flavor of the tortilla shell. Stacey
Provided by Stacey Sweet
Categories Cheese
Time 45m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Lightly oil tortilla with extra virgin olive oil.
- Sprinkle on parmesan or romano cheese.
- Arrange the provolone, pepperoni or sausage, and red peppers in the center of the tortilla.
- Sprinkle on the mozzarella cheese.
- Fold up bottom fourth of shell, then fold over top fourth starting with one side, roll up the wrap to completely enclose filling.
- Place on a hot frying pan seam side down.
- Brush with additional oil; sprinkle on additional parmesan or romano, if desired.
- Bake for 12-15 minutes, until golden brown.
GRILLED PIZZA WRAPS
Make and share this Grilled Pizza Wraps recipe from Food.com.
Provided by crafty chef
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium-low heat.
- Spread butter over one side of a tortilla and place it butter side down in the skillet.
- Spoon a tablespoon of pizza sauce onto half the tortilla.
- Sprinkle 1/2 cup of cheese over the sauce, then top with a few slices of pepperoni.
- Fold the clean half of the tortilla over the filling and cook until golden on each side.
- Repeat with remaining tortillas.
GRILLED GREEK PITA PIZZAS
This easy flatbread pizza captures classic Mediterranean flavors in every bite. It works equally well as a speedy main dish or an appetizer. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place the first six ingredients in a small bowl; toss to combine. Spread hummus over pita breads. Top with artichoke mixture; sprinkle with cheese. Grill pizzas, covered, over medium heat until bottoms are golden brown, 4-5 minutes.
Nutrition Facts : Calories 585 calories, Fat 34g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 1336mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 6g fiber), Protein 15g protein.
GRILLED PIZZA WRAPS
Super fast, delicious, very easy! Tortillas filled with your favorite pizza toppings, and fried like quesadillas. Great for appetizers, or as a meal!
Provided by ULTRACRUISER
Categories Wraps and Rolls Appetizers
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla. Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 40.6 g, Cholesterol 69.3 mg, Fat 31.9 g, Fiber 2.5 g, Protein 22.5 g, SaturatedFat 17 g, Sodium 1173.5 mg, Sugar 1.9 g
PEPPERONI PIZZA WRAPS
Fatty and gooey--just like any good pizza;) When my husband and I stay in on Saturday nights (curled up on the sofa with pillows, blankets, Blockbusters, Ben&Jerry's, and candy!) he makes a batch of these to scarf down too:) Fortunately, we redeem ourselves by jogging together 3 times a week; I think myself "model-thin" by means of yoga and Tae-Bo. Chris shapes up by kick-boxing and lifting. Then we ruin it all by eating--but what a way to go!!!
Provided by JamesDeansGirl
Categories Cheese
Time 19m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the oil with the garlic powder; set aside.
- Arrange the tortillas on a work surface; spread each with 3 Tbsp.
- of the pizza sauce to within 1" of the edge.
- Sprinkle the sauce with 1/4 cup cheese, 6 slices of pepperoni, and 1 Tbsp.
- olives, if using.
- Roll tortillas up jelly-roll style.
- Heat a large skillet over medium heat; brush the wraps with the reserved oil mixture.
- Place wraps seam-side down in the skillet, in batches if necessary; cook, turning once, until heated through, about 4 minutes per side.
- Let stand for 5 minutes before cutting in half.
Nutrition Facts : Calories 302.5, Fat 13.1, SaturatedFat 3.8, Cholesterol 11.1, Sodium 533.2, Carbohydrate 36.8, Fiber 2.2, Sugar 1.7, Protein 9
GRILLED VEGGIE WRAPS
I love this vegetable marinade, but the key to this recipe's success is the three-cheese spread. My father is a meat-and-potatoes eater, but the grilled wraps passed his test! -Britani Sepanski of Indianapolis, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large shallow dish, combine the first 7 ingredients; add vegetables and turn to coat. Cover; refrigerate for 2 hours, turning once. , Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes. Set aside 1 teaspoon marinade. Turn or vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently. , In a small bowl, combine cheeses and mayonnaise; set aside. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted. , Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.
Nutrition Facts : Calories 332 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 632mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
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
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.
GRILLED PIZZA SANDWICHES
"I've been fixing this jazzed-up grilled cheese sandwich for years," notes Janice Mitchell of Aurora, Colorado. "Kids of all ages think its pizza-like flavor is the best," she assures.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Spread about 2 teaspoons pizza sauce on one side of each slice of bread. Top four slices with the salami, cheese and green pepper. Top with remaining bread; brush the outside of bread with butter. Grill sandwiches on a hot griddle or in a skillet over medium heat until both sides are golden brown and cheese is melted.
Nutrition Facts :
GRILLED PIZZA WRAPS
Super fast, delicious, very easy! Tortillas filled with your favorite pizza toppings, and fried like quesadillas. Great for appetizers, or as a meal!
Provided by ULTRACRUISER
Categories Wraps and Rolls Appetizers
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla. Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 40.6 g, Cholesterol 69.3 mg, Fat 31.9 g, Fiber 2.5 g, Protein 22.5 g, SaturatedFat 17 g, Sodium 1173.5 mg, Sugar 1.9 g
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