Wednesday, October 3, 2012

Grilled Pizza

{Dessert Pizza ~ Fresh peaches, walnuts, goat cheese and honey}

This summer we really enjoyed making grilled pizza. The pizza is great on the grill and then you have no pans to wash after dinner. The only tricky thing is getting your heat just right so you don't burn the bottom of the pizza. Here is my method of doing it and all the great recipes that I use for the dough, sauce and toppings. Enjoy!

Pizza Doughs
Sourdough Pizza: I make this recipe with 1 1/2 cups whole wheat flour and 1 cup white flour
Whole Wheat Pizza Dough: my friend Brittney makes a great whole wheat dough

Pizza Sauce
Tomato Passata
Fresh Pizza Sauce: Another great recipe from Brittney

Heat up grill on high to about 400 degrees.
Turn down the grill to about 2/3 high. Roll out the pizza dough and grill it for 4 minutes. Bring it back inside.
Put sauce and toppings on the grilled side of the dough.
Slide pizza onto grill.
Grill for about 10 minutes until cheese is melted and bubbly. 
Cut up and enjoy!

Here are some ideas for toppings that I've been collecting. 
What are your favorites?

Red Sauce Pizzas
Classic marghetrita: whole basil leaves, fresh tomato, and chunks of mozzarella.
Fresh figs with ricotta, thyme and honey: Sprinkle the ricotta, top with fresh thyme and 3 sliced figs. Season with salt and pepper, and drizzle with olive oil. After baking, drizzle with 1 tablespoon honey.
Hot Pepperoni: pepperoni, olives, and jalapenos
Hawaiian: ham and pineapple

White Sauce Pizzas
Sausage and Mushroom: sausage, garlic and mushrooms
Artichoke: artichoke hearts, grilled chicken, sweet red onions, roasted corn, Roma tomatoes, and feta cheese. 
Chicken and Bacon: grilled chicken, bacon, fresh tomatoes, sweet onions
A Spring Pizza

Olive Oil (no sauce)
Apple, goat cheese and pecans: cover with sliced apples, sprinkle with basil and oregano, top with crumbled goat cheese and drizzle of olive oil. Bake.  Toss arugula with dressing (olive oil, dijon mustard, lemon juice and honey). Sprinkle pecans and arugula over pizza. 
Eggplant: slice eggplant and bake for 25 minutes. Lay on pizza crust with olives and fresh herbs.
Pesto: coat dough with pesto, add toppings.
Peach: peach, goat cheese, walnuts and honey.
Roasted Fall Vegetable and Ricotta Pizza

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