Grilled Pizza Recipe - Supersonic Fast
Grilled Pizza Is Fast and Delicious
The Pizza Base
Grilling pizza outside on the patio grill or inside on your built-in stove-top grill is faster than baking and provides a different type of enjoyable flavors and textures. The trick to the speed is to have the pizza dough prepared ahead of time and frozen.
Remove the individually frozen pizza dough portions and let them thaw prior to grilling. This can be done by removing the number that you need from the freezer in the morning to the refrigerator. They should be thawed by lunchtime and certainly for dinner.
Pizza dough can be purchased ready-made from several pizza shops and form the frozen food cases of many grocery stores. In addition, a third option is to make your own and one recipe for that is provided below.
The Pizza Toppings
Slice any toppings you are going to use on a grilled pizza THINLY. This is advisable, because the pizza crust will cook very quickly and if the toppings are thick, they will be cool or raw when the crust is finished cooking. For extra flavor and further reduction of vegetable cooking times, saute raw vegetable toppings before adding to your pizza base.
If you're following Green Cuisine, beans and pulses are a delicious addition to pizza - bean sprouts are very tasty when grilled and you do not have to saute them first: sprouts from mung beans or soy beans, for example.
The Pizza Construction Process
When baking a pizza, toppings and sauces are usually added to the pizza base and then the whole item is placed into the oven. However, construction for grilling is performed differently and it is begun on the grill itself.
To accomplish this, first pre-heat the grill. Next, put a rolled-out flat of pizza round or oval on the grill top. Cook it until you can see definite sear marks on the bottom of the base.
Flip the dough over and then add the toppings, including sauce, cheeses, vegetables, meats, and whatever else you might enjoy. Remember that if you pile toppings high, they will not cook by the time the crust is done; leaving the pizza on the grill longer to cook overloaded-vegetables will burn the crust.
Also recall that the second side of a crust cooks faster than the first side - because it cooks openly halfway through the thickness to be done - the first side was raw on both sides when you started. Something with many pancakes and even meats.
Fast Green and White Pizza
- 1 Ball of already prepared Pizza Dough, warmed to room temperature
- 2 Tablespoons of Extra Virgin Olive Oil and enough extra to use in the grilling process and drizzling over the finished product.
- 2 Cloves of Garlic, minced
- 1/4 Teaspoon Crushed Red Pepper or Ground Red Pepper
- 1 Large Leek or several Scallions, trimmed and cut into thinly sliced circles.
- 6 Cups of Chopped Fresh Greens: kale is great, but also use Swiss chard or fresh spinach. Use a combination of greens, if you like.
- A pinch of salt and freshly ground Black Pepper, to taste
- 2 Cups shredded Gouda Cheese or your favorite cheeses that respond well to grilling.
- Clean and sterilize your kitchen counter top work area.
- Lightly flour the counter top and use your hands to flatten the ball of pizza dough.
- Cut the dough in halves and use a rolling pin to roll each half into a 10-inch oval. Place them on oiled baking pans, or use cooking spray.
- Put a damp, but not wet, clean kitchen towels over the dough and leave the ovals to raise.
- In a heavy skillet, use medium-high heat to heat the oil.
- When the oil is hot, add the garlic, red pepper, and the leek or scallions.
- Saute the vegetable until tender and just beginning to have a golden brown cast.
- Next, add all the greens and saute and toss until wilted but not soggy - about 4.5 to 5 minutes.
- Season the greens with salt and pepper to taste and place them into to a large bowl.
- Preheat a grill with medium-high heat.
- Assemble all of your ingredients near the grill top so that you can access them quickly. You will not have a lot of time.
- First, drizzle Olive oil over the top of each pizza oval and use a pastry brush to coat ovals evenly. You do not need a lot of oil.
- Lift the dough from pans and place the pizza ovals on the grill, oil-coated side down.
- Grill the ovals until the dough is just slightly brown and the bottom is covered with clear grill searing marks. This takes just under 2 minutes.
- Drizzle olive oil over of each oval, then turn them over on the grill with tongs, taking care not to tear the ovals.
- Use these tongs to distribute 1/2 of the greens you have prepared over the tops of the ovals.
- Next, add 1 cup of shredded cheese, distributing it over the tops of both ovals covered with greens.
- Close the cover of the grill and let process for 3 minutes. Check after 1.5 minutes to make sure the pizzas are not burning. The bottoms of the ovals should be golden brown and cheese melted on top when the pizzas are done.
- Remove the pizzas form the grill to two serving plates and drizzle each again with a little olive oil for added flavor.
Make this recipe ahead of time and freeze the ball of pizza dough until you need it.
INGREDIENTS AND CONSTRUCTION
Makes two or more individual-size pizza bases.
- 3/4 Cup warm Water
- Add 1 standard packet Yeast and stir.
- Add 1 Teaspoon of Sugar or a sugar substitute that bakes well (not all do - Sugar Twin is good).
- Let the yeast sit 5-10 minutes to bubble up and then place into a bowl and add 2.5 Cups all purpose or whole wheat Flour.
- Add 1 Tablespoon of olive oil and mix with oiled hands.
- If too dry or if mealy in texture, add a bit more water and form the dough into a ball thaty is smooth.
- Place dough into a large clean bowl that has been lightly oiled.
- Roll the ball to coat in oil and let it sit, covered with a clean damp cloth until doubled in size (anywhere from 30 minutes to an hour).
Grilling "Grate" Pizza
© 2008 Patty Inglish
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