As I perused the latest issue of Everyday Food Magazine, they did an entire feature on making pizza on the grill. I was reminded of how much I enjoy grilling pizzas and I was intrigued by their topping recommendations.
Here is the recipe for basic pizza dough that was included in the July/August 2010 issue of Everyday Food Magazine.
~This is so simple to make~
- 1 tsp sugar
- 1 packet (1/4 oz) active dry yeast
- 2 tsp extra virgin olive oil, plus more for bowl and brushing
- course salt and ground pepper
- 2 1/4 cups bread flour or all-purpose flour, plus more for work surface (I used 1 cup of whole wheat and 1 1/4 cup all purpose)
- Pour 1 cup warm water (not hot) into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy (about 5 minutes).
- Whisk oil and 1 tsp salt into yeast mixture. (I actually add the salt after I add a little flour because I believe I heard somewhere that salt can disrupt the yeast). Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry).
- Turn out onto a floured work surface and knead until dough comes together in an elastic ball (2 minutes).
- Transfer to an oiled medium bowl (I actually slosh some oil around in a large ziploc bag instead...less clean-up). Cover bowl with plastic wrap and set in a warm, draft-free place until dough has doubled in bulk (about 45 minutes).
- Punch down dough and cover; let rise another 30 minutes (I actually had to go out at this point, so I just popped the dough in the fridge...it slows down the rising, but still works out perfectly. I can be stored in the fridge for several days and frozen for up to 1 month).
- Turn out dough onto a lightly floured work surface (if it was refrigerated, allow to come to room temperature). Divide into 4 equal pieces (I actually divided it in half to make two medium sized pizzas). Let rest 15 minutes before using.
- Heat it up: Set up a grill with heat source, coals, or gas on one side over medium-high. Clean and lightly oil hot grill.
- Stretch it: On a lightly floured work surface, stretch or roll 1 piece of basic grilled pizza dough or 4 oz store-bought dough into 10 inch long oval or other desired shape. Brush one side with olive oil and a bit of salt and pepper.
- Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with olive oil and cook until underside is lightly charred and bubbles form all over the top (one 1 or 2 minutes). With tongs, flip dough and cook until lightly charred (1 or 2 minutes). Slide dough to cooler side of the grill.
- Top it: Top with desired cheese and toppings; cover grill. Cook until cheese melts and toppings are heated through (2 to 5 minutes).
The first was called "Shrimp and Pesto": 2 tbsp basil pesto (I bought a jar at the store), 3 oz grilled shrimp, 2 small tomatoes (sliced or chopped), 1/4 small red onion (sliced or chopped), and shaved Parmesan.
The second was called "Grilled Asparagus and Ricotta": 3/4 cup ricotta cheese, 1/2 bunch of asparagus (steamed or grilled), and 1 tbsp grated lemon zest.
Both were unique and delicious! I was especially surprised by the asparagus and ricotta cheese pizza because the lemon gave it such a fresh taste.
Some other suggestions were "Tomato, Basil, and Fresh Mozzarella", "Fontina with Carmalized Fennel and Onions", and "Sausage, Olives, and Mozzarella with fresh Rosemary". I can't wait to try some more flavor combinations!