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Posts Tagged ‘Grilled Pizza’

Grilled PIZZA!

My husband and I have a ritual every Friday night.  Grilled Pizza.  We make grilled pizza to celebrate the weekend and the end of another long work week.  Now some of you may ask WHY?  Why make grilled pizza when it is just easier to order a pizza from wherever.  Yes, this is true.  But there is just something about coming home from work, pouring a glass of wine, and just the whole concept of cooking that we choose to make grilled pizza.  I really don’t know how we started or where I even got the idea.  I think it may have been a Bobby Flay show that he was grilling pizza.  It really isn’t that hard, and anyone can do it.  You just have to have the time and the patience for it.

I make my own pizza dough.  Any recipe will do, depending on how many grilled pizzas you want to make.  My recipe usually makes about four pizzas.  We eat two for supper and then save the other two for supper during the weekend.  I have tried the Pillsbury Pizza dough before, but the results weren’t as good.  Matter of fact, that pizza sucked.  The dough was just wrong.  So, I highly recommend you make your own dough. 

I use just veggies for toppings, i.e. red onions, mushrooms, black olives, roasted red peppers,

Toppnigs

Toppnigs

tomatoes.  I have done grilled pizza with leftover chicken breast cut into thin strips, cooked turkey sausage, chopped salami and artichoke pizza….really the possibilities are endless.  The chopped salami and artichoke pizza was good, but that was for a special occassion.  One thing that is important is that the onions and mushrooms should be cooked beforehand.  I usually just sautee them on the the stove while the dough is rising.  I also use fresh herbs, such as basil and oregano.  These MAKE the pizza.  Fresh basil is excellent.  For cheese, I usually just use a finely shredded pizza cheese on the bottom, then put shredded asiago cheese on top.  The asiago is a little saltier, but gives it a good bite.

So, after the dough has risen, I divide it into 4 dough balls.  I then stretch it into little pizzas about 5-6 inches big, and then throw it on the grill.  It is imperative that your grill is hot.  I also make sure that I add some olive oil to the dough before I stretch it.  This helps prevent it from sticking to the grill itself.  After a couple of minutes, the dough will puff up and you know it is time to flip.

After you flip the pizza, then you start layering your toppings.  I always like to start with a little layer

Flipped Pizza

Flipped Pizza

of cheese, then my toppings, then more cheese.  Just my preference.  You can do it however you want. Once all your toppings are on there, I do lower the heat, and/or move it to that area of your grill that maybe doesn’t burn as hot.  It does take some time to melt that cheese, so you don’t want to burn the bottom.  I have on occasion used a “tent” of aluminum foil over the pizza to get the cheese to melt, etc.  Just don’t let that bottom crust

Pizza on the grill

Pizza on the grill

burn!

Take it off the grill.  Slice it into wedges.  Eat it.  Sooo good…  Really it is best with either a bottle of beer  or a glass of wine while sitting on the back porch.  We love it.  Try it…after all nothing ventured, nothing gained. 

Yummy Pizza!

Yummy Pizza!

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