GRILLED SOURDOUGH PIZZA
Great pizza at home with sourdough crust baked in a standard backyard barbecue grill!
Provided by Eric Rusch
Categories Recipes
Yield Two 12-14 inch thin crust pizzas
Number Of Ingredients 6
Steps:
- See video for detailed instructions.
GRILLED PIZZA
Provided by Food Network
Categories main-dish
Time 10h
Yield 2 (10-inch) pizzas; dough for 3 pizzas
Number Of Ingredients 22
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.
GRILLED PIZZA FOR A CROWD
Summer entertaining is easy when you have a game plan. This grilled-pizza bar is perfect for those who like to plan and prep ahead of time. The pizza shells can be partially grilled and frozen, and the three sauces can be thrown together the night before. Use some of our topping suggestions or whatever produce looks great in the store (or use up your leftovers!). Let your guests top their own pizzas and finish them on the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 8 servings (16 pizzas)
Number Of Ingredients 44
Steps:
- Make the pizza dough: Whisk together the bread flour and salt in a large bowl. Combine the water, oil and sugar in a second large bowl; add the yeast, and let sit until it begins to foam, about 5 minutes. Add the flour mixture to the yeast mixture, and use your hands to combine until it comes together into a rough, shaggy ball. Cover the bowl with a kitchen towel and set aside for 15 minutes.
- Sprinkle a work surface with flour and knead the dough until it is smooth and elastic, about 5 minutes. Clean the bowl and lightly coat it with oil. Return the kneaded dough to the bowl, brush with oil, cover and set aside in a warm place until doubled in size, about 1 hour.
- Transfer the dough to the work surface, and punch it down. Quarter the dough, and cut each quarter into 4 for a total of 16 pieces. Shape each into a ball. Evenly space the dough balls on the work surface, cover and let sit until they poof slightly, about 30 minutes. (To make ahead, after cutting the dough, wrap each piece tightly in plastic wrap and refrigerate overnight, then let sit at room temperature for 30 minutes before rolling.)
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Roll out the dough: Line a baking sheet with a piece of parchment, and sprinkle with cornmeal to keep the dough from sticking. Roll out each ball of dough into an 8-inch circle on the work surface (keep the other balls covered as you work). Arrange 2 to 3 rounds without overlapping on the parchment. Repeat with layers of parchment, cornmeal and dough rounds.
- Par-grill the dough: Working in batches, brush the top of each dough round with oil and sprinkle with salt. Grill, oiled-side down, until grill marks just form and the dough starts to bubble up, 30 seconds to 1 minute. Turn the dough over and repeat. Transfer to a cooling rack or another baking sheet to cool. The dough shells will be underbaked and flimsy (they finish cooking when guests top and grill them). Stack the shells, wrap tightly in plastic wrap and set aside until ready to use. (The shells can be refrigerated for up to 2 days. Or tightly wrap each one in plastic and foil, then freeze for up to 3 months; thaw at room temperature for a few minutes before topping and grilling.)
- Set up the pizza bar: Prepare a grill for medium-high heat and brush the grill grates with oil. Set out a large cutting board with a knife or pizza cutter nearby. Set out a stack of the pizza shells and any combination of the suggested sauces, cheeses and toppings.
- Grill the pizzas: Let your guests add their desired toppings to the dough shells. Transfer the pizzas to the grill, cover and cook until the bottom of each is slightly charred, the cheese has melted and the toppings are cooked through. Remove the pizzas from the grill, slice them and encourage your guests to top them with some of the finishings.
- One 15-ounce can tomato sauce
- For the red sauce: Combine the tomato sauce, basil, oil, garlic and 3/4 teaspoon salt in a small bowl. Cover and refrigerate for at least 1 hour before using. The sauce can be made up to 1 day ahead.
- For the arugula-pistachio pesto: Pulse the arugula, basil, parsley, pistachios, capers, 3 tablespoons water and 1/2 teaspoon salt in a food processor until a paste. The sauce can be made up to 1 day ahead; refrigerate.
- For the ricotta spread: Stir together the ricotta, Parmesan, oil, garlic and 1/2 teaspoon salt in a medium bowl. The sauce can be made up to 1 day ahead; refrigerate.
GRILLED SALAD PIZZA
White pizza and antipasto salad-two pizzeria favorites that come together in a single fun dish. The grill adds a smoky flavor to the pizza crust, and as an added bonus you don't need to heat up your kitchen. If you don't have a pizza pan you can stretch the dough on a flat baking sheet.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Prepare a grill for medium heat.
- For the salad: Whisk the vinegar, 1/2 teaspoon salt, several grinds of pepper and the oregano together in a large salad bowl. Slowly whisk in the oil to make a smooth dressing. Whisk in the Parmesan. Add the garlic clove and let sit for about 30 minutes to infuse (about as long as it takes to prepare the pizza).
- Just before serving, discard the garlic clove. Add the tomatoes, cucumber, red onion, giardiniera, artichokes, olives, provolone and salami to the bowl and toss to coat. Add the romaine and toss again.
- Meanwhile, for the pizza: Stir together the ricotta and chopped garlic in a small bowl. Stir in enough cream or milk to make a spreadable mixture. Season with salt and pepper. Brush a 14-inch or larger pizza pan with oil. Form the pizza dough into a ball and place on the pan. Brush the dough with oil. Use your fingers to gently stretch the dough to a 12- to 13-inch round. Brush the top of the dough once more with oil.
- Quickly flip the pizza over the grill and remove the pan, leaving the dough round on the grill. Grill, covered, until the bottom of the dough is golden, has distinct grill marks and the top is set, about 3 minutes. Flip the dough so the grilled side is up. Brush the crust with olive oil. Spread the ricotta mixture almost to the edges. Sprinkle with the mozzarella, Parmesan and pecorino. Cover the grill and cook until the cheese is melted and the bottom crust is crisp and golden, 6 to 7 minutes.
- Remove the pizza from the grill and cut into 8 slices. Sprinkle the pizza with red pepper flakes and oregano. Pile the salad on top and serve.
HOMEMADE GRILLED PIZZA DOUGH
Provided by Food Network
Time 1h55m
Yield 2 to 4 servings (two 12-inch pizzas)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
- In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients into the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
- Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat in oil. Cover and set in a warm place until doubled in size, about 1 hour.
- Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
- Punch down the dough and divide it into 2 pieces. Working with one piece at a time, stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 minutes more.
- Transfer the crusts to baking sheets and load with desired toppings. Add the loaded pizzas to the oven and cook until the cheese melts (this will vary depending on the type of cheese), about 6 minutes.
GRILLED PIZZA
Provided by Food Network
Time 20m
Yield 1 pizza
Number Of Ingredients 6
Steps:
- Roll the pizza dough into a small disk on a lightly-floured surface; let it rest 10 minutes, then toss, stretch or roll it into a thin, broad crust.
- Prepare a grill for high heat. Brush the pizza dough with some of the oil and place it on the grill. Grill, covered, for 30 seconds, then check: The crust should be slightly stiff but not deeply browned. Flip the crust, top it with a thin layer of the tomato sauce and the mozzarella. Sprinkle with some basil leaves, cover and grill until the cheese has melted and the crust has browned, about 30 seconds more.
GRILLED PIZZA
This was so much fun!! and so good!! Can't wait to do it again. Stretching the dough instead of rolling it makes it nicely uneven, creating crispy textures. We topped with sliced tomatoes, sliced mushrooms, tender crisp asparagus and parmesan cheese, sprinkled with oregano and thyme. We just used one dough ball. from the local newspaper.
Provided by Derf2440
Categories One Dish Meal
Time 30m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- to make the seasoning: In a small ssaucepan combine all the seasoning ingredients. Whisk over low heat just until warm and oil becomes fragrant. Remove from heat and let rest for 2 hours at room temperature.
- The Pizza bread: Lightly flour the back of a 15 x 10 inch baking sheet and one of the pizza dough balls. Stretch out the dough to the size of the baking sheet. Place the stretched dough on the back of the baking sheet.
- Stir the seasoned oil and liberally brush the surface of the dough. Turn the baking sheet (like a big spatula) with the dough directly onto cooking grate. Remove the baking sheet and liberally brush the top side of the dough with the seasoned oil.
- Grill over direct medium heat until the underside of the dough is marked, 1 to 3 minutes. Don't worry if the crust bubbles, it will deflate when turned over.
- Slide the dough onto the baking sheet and flip the ungrilled side onto the grill. Brush the top with more oil and continue to grill for 3 to 4 minutes.
- Remove from grill and cool slightly on a cooling rack. Add toppings, return to grill, close lid and grill to desired doneness (cheese melts etc.) Repeat grilling procedure for 2 remaining balls of dough.
Nutrition Facts : Calories 162.2, Fat 18.1, SaturatedFat 2.5, Sodium 97.7, Carbohydrate 0.7, Fiber 0.3, Protein 0.1
SOURDOUGH PIZZA CRUST
Suggestions for use: Pizza Margherita Recipe #236789. Caramelized Onion and Gorgonzola Pizza Recipe #244305. Pizza/Pasta Sauce Recipe #227656. Grilled PIzza Recipe #322248.
Provided by Galley Wench
Categories Sourdough Breads
Time 3h15m
Yield 1 14 inch Pizza
Number Of Ingredients 5
Steps:
- Blend together the dry ingredients in mixing bowl.
- Pour in sourdough starter and olive oil and start machine; adding additional water and flour as needed.
- Knead for approximately 6-8 minutes until dough is smooth and elastic.
- Remove from bowl and form into 1 ball if baking pizza or 2 balls if grilling.
- Place dough in bowl(s) that have been sprayed with non-stick, turning once to coat the top.
- Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
- DO NOT PUNCH DOWN DOUGH.
- Dredge hands in flour and remove dough.
- Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches.
- Lay dough flat on lightly floured pizza peel (or inverted cookie sheet) and continue to work edges with fingers and stretching into a 14-inch round (or two smaller circles).
- Assemble and bake the pizza according to your favorite recipe.
- Suggestions:.
- Pizza Margherita Recipe #236789.
- Caramelized Onion and Gorgonzola Pizza Recipe #244305.
- Pizza/Pasta Sauce Recipe #227656.
- Grilled PIzza Recipe #322248.
BASIC GRILLED PIZZA DOUGH
This foolproof dough recipe can be used to make a delicious homemade pizza on the grill or in the oven. Try the following topping variations: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion; Three-Cheese; Shrimp and Pesto; Sausage and Olives; Tomato and Basil.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h45m
Yield Makes 1 pound dough or four 10-inch pizzas
Number Of Ingredients 5
Steps:
- Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
- Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
- Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
Nutrition Facts : Calories 308 g, Fat 3 g, Fiber 2 g, Protein 10 g
GRILLED PIZZA CRUST
This recipe is from Fleischmann's® Yeast. I made this on my indoor George Foreman grill (the panini press type without the removable plates) it was delicious! I am going to post both versions in the instructions (for the outdoor grill and for the indoor ones.) I hope you enjoy.
Provided by Roxanne J.R.
Categories Lunch/Snacks
Time 38m
Yield 8 pizzas
Number Of Ingredients 11
Steps:
- ORIGINAL INSTRUCTIONS FOR OUTDOOR GRILL.
- 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.
- FOR INDOOR COUNTER TOP GRILL.
- Follow the instructions up to where it says "Brush both sides of crust with additional oil." (STEP 5).
- Place dough on the grill and leave the top up, let cook for about 3-4 minutes and them put top down for 1-2 minutes.
- Take grilled dough and place on cookie sheets, top with desired toppings and place in a 400F oven for 5-10 minutes.
- Enjoy!
- MAKE DOUGH AHEAD OF TIME.
- Dough (but NOT individual crusts) may be made up to 24 hours in advance and stored covered in the refrigerator.
- Punch down and roll out just before grilling.
- I formed my dough into balls, rolled it out, brushed with oil and let thaw/rise for 20 minutes before I grilled it. Worked perfectly for me.
GRILLED PIZZA
This is a great way to make pizza in the summer without heating up your kitchen! I use this recipe for all kinds of parties....everyone gets to make their own!
Provided by Ethans Mom
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Divide dough into 4 balls.
- Roll dough and brush with olive oil on each side, place on cookie sheet to carry outside.
- Heat grill to medium high and brush grill with oil.
- Place dough directly on grill, flip when bubbled on top and bottom is browned.
- Once flipped, grill the second side until the dough stiffens but doesn't brown.
- Top well browned side with toppings and place back on a low grill until cheese is melted.
- I vary my toppings depending on what my crowd likes. I try not to use watery toppings and I saute my veggies first as they won't have time to cook on the grill.
- Another variation is to rub the grilled dough with a fresh garlic clove, brush with oil and add parm and fresh herbs - this is a great flatbread and it tastes great with bruschetta topping!
Nutrition Facts : Calories 473, Fat 36.6, SaturatedFat 16.6, Cholesterol 110.9, Sodium 1629.5, Carbohydrate 9.9, Fiber 1.1, Sugar 6, Protein 25.1
GRILLED SOURDOUGH PIZZA WITH TOMATO PESTO
A tasty sounding vegetarian recipe from iVillage (courtesy of "High Flavor Low Labor" by J.M. Hirsch). You could easily make this with a grill pan indoors!
Provided by januarybride
Categories < 30 Mins
Time 30m
Yield 2 pizzas, 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a grill to high (note if your grill gets super hot, you might want to do this on med-high).
- In a small bowl, whisk together the pesto and tomato paste.
- Drizzle both slices of the bread on both sides with olive oil. Grill the bread until it is lightly toasted on the bottom.
- Remove the bread from the grill. Spread half of the pesto mixture over the toasted side of each slice of bread.
- Top the pesto with tomato slices, then mozzarella slices and black olives. Season with pepper, then return to the grill.
- Cover, reduce heat to low, and grill until the bottoms are toasted and the cheese has melted, about 10 minutes. Sprinkle with basil.
Nutrition Facts : Calories 2785.5, Fat 54.3, SaturatedFat 26.5, Cholesterol 134.6, Sodium 5264.7, Carbohydrate 446.1, Fiber 21.1, Sugar 26.6, Protein 129.9
GRILLED PIZZA
This grilled pizza recipe is mix-and-match, so feel free to use any and all of the toppings or choose your own. Learn how to make pizza dough for the grill.
Provided by Carla Lalli Music
Categories Pizza Tomato Garlic Oregano Lemon Parmesan Honey Rosemary Vinegar Onion Mozzarella Basil
Yield Makes four 12" pies
Number Of Ingredients 33
Steps:
- Dough
- Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
- Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes.
- Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1-1½ hours. Make your toppings while your dough is rising.
- Burst Cherry Tomatoes
- Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
- Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
- Lemony Swiss Chard
- Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3"-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
- Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly.
- Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed.
- Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
- Tomato Passata
- Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt.
- Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months.
- Assembly
- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20-30 minutes.
- Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8" round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12" in diameter (it's okay if it's not a perfect circle).
- Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds.
- Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1-2 minutes.
- Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired.
- Repeat with remaining ingredients to make 3 more pizzas.
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GRILLED LEMON PIZZAS RECIPE - DANIELE UDITI | FOOD & WINE
From foodandwine.com
- Light a grill and oil the grate. Grill the lemon slices over moderately high heat until lightly charred on both sides, 3 to 5 minutes. Transfer to a plate.
- On a lightly oiled large baking sheet, stretch 1 ball of pizza dough to a 12-inch oval or round and brush with olive oil. Grill the dough over moderate heat until lightly charred on the bottom, 2 to 3 minutes. Flip the crust and scatter half each of the mozzarella and lemon slices on top. Close the grill and cook until the cheese is melted and the crust is firm, 3 to 5 minutes. Transfer to a large board and top with half each of the goat cheese and pine nuts. Season with salt and pepper. Garnish with torn basil and a drizzle of olive oil.
- Repeat with the remaining dough, mozzarella, lemon slices, goat cheese, pine nuts, seasoning and garnishes. Cut the pizzas into wedges and serve.
GRILLED PIZZA WITH PROSCIUTTO RECIPE - FOOD AND WINE
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- Light a grill, preferably using hardwood charcoal. Set the grill grate 3 to 4 inches above the coals. In a medium bowl, toss the Fontina with the Pecorino Romano cheese.
- Divide the pizza dough into 6 equal pieces; work with 1 piece at a time and keep the rest covered with a towel. On 3 lightly oiled baking sheets, flatten and stretch the dough with your hands to form six 8-inch rounds with 1/16 inch thick; do not make a lip and don't stretch the dough so thinly that it tears. Brush the rounds with olive oil.
- When the grill is hot, working in batches if necessary, gently drape the pizza dough over the hot grate and cook until it puffs slightly, the underside firms up and grill marks appear, about 1 minute. Rotate the dough once and cook for 30 seconds.
GRILLED SOURDOUGH FLATBREAD - VEGAN YACK ATTACK
From veganyackattack.com
- In a large mixing bowl, place flour, sourdough discard, water, 2 tablespoons (30 ml) olive oil, sugar, yeast, onion powder, and salt. Stir it together until you can knead the mixture with your hands. Knead for 4 minutes, until there is no dry flour and the dough is a little tacky but not too wet.
- If the dough seems dry, add 1 tablespoon of water, if it seems too sticky, add 1 or 2 tablespoons flour and continue to knead. Now, remove dough, coat bowl with remaining olive oil, and turn the dough ball in it to get coated, as well. Cover with damp towel, or plastic wrap and set in a warm place to rise for 60 minutes.
- Once the dough has about doubled in size, turn the bowl over and divide it into two pieces. Form those pieces into balls by pulling from the top-down and tucking underneath. Once the dough is taught, cover it with a towel and let sit for 10 minutes.
GRILLED FLATBREAD PIZZA DOUGH: TWO TOPPING IDEAS ...
From holisticfoodie.com
- In a stand mixer, add in your water and sugar and give it a stir. Then sprinkle in the yeast on top and let it sit for about five to ten minutes. You'll see that it gets all nice and foamy which is what you want it to look like as the yeast is getting activated. If nothing happens, you'll need to start again with new yeast.
- Next, with the stand mixer running on low, add the flour, olive oil and salt. Beat on low speed for about 1 minute until it's combined. The dough will be thick and shaggy.
- Transfer the dough to a lightly floured work space, including any loose flour in the stand mixer. Knead with your hands for about 2 to 3 minutes until it comes together and becomes smooth. Add more flour if it's too sticky.
OUR DELIGHTFUL GRILLED PIZZA RECIPE
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- In a very large bowl, stir the honey into the water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 8 minutes. Stir in the flour, the 1/4 cup of olive oil and the salt until blended. Turn the dough out onto a lightly floured surface and knead until smooth. Place the dough in an oiled bowl, cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
- On the floured work surface, punch down the dough and cut into 4 pieces. Roll each piece into a ball and place on an oiled baking sheet. Rub the dough balls with oil, cover with plastic and refrigerate overnight.
- Light a grill. When the coals are hot, push two-thirds to one side for a hot fire; spread the remaining coals on the other side for a medium-hot fire.
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