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Grilled Pizza on Beer Bread Crust
Grilled Pizza on Beer bread crust
- 1 cup whole wheat white flour., You can always just use 3 cups of bread or white flour instead of all the other flours.
- 3/4 cup rye flour
- 1/4 cup vital wheat gluten
- 1 cup whole wheat flour
- 1 1/4 teaspoon salt
- 1 1/3 cup brown or dark beer, Abbey Ale's work great and you get to finish what's left in the bottle
- 1/2 cup spent grains, or King Arthur's grain mixed with 2 tablespoons of water before measuring other ingredients
- 2 1/4 teaspoon rapid rise yeast, If you double the recipe, one packet will work. PIZZA toppings:
- 1 cup slice kalamata olives, or whatever you prefer
- 1 cup onions, thinly sliced
- 1/2 cup sun-dried tomatos, thinly sliced
- 1/2 cup feta, crumbled, rosemary asiago cheese is divine also!
- 2 cups fresh spinach, thinly sliced
- 1/4 cup fresh basil, thinly sliced
- 3-5 cloves garlic, minced
- 1 jar of your favorite tomato sauce, I use our local markets marinara sauce.
Grilled pizza with beer bread crust
- Stir the dry ingredients together in a medium bowl, or, if doubling the recipe, use a large bowl.
- If you are using the King Arthur grains, pour them in a small bowl and add 2 tablespoons of water. If using the spent grains, just add them to dry ingredients. NOTE: you can also buy pre-made pizza dough from most supermarkets. This won't be as yummy as your own dough, but will cut the prep time dramatically.
- Add the grains and the beer to the dry ingredients. Mix them until they form a tacky ball. Take another large bowl and grease the entire interior of the bowl with a tablespoon of olive or spray oil. This will allow the bread the rise easily up the sides. Cover the top with plastic wrap and put in the refridgerator for 12-18 hours. Basicly overnight.
- Take the bowl from the refrigerator. Gently push the risen dough and shape it loosely into a ball. Now let it rise from another 2 hours. At this point, if you've doubled the recipe you can cut half the dough away and put it in a freezer bag. It will last 6 weeks or more in the freezer.
- Now take the minced garlic and marinara sauce and set on low in a saucepan until the garlic is fragrant. Turn it off and just let it hang out until you are ready for it later. It will be fine sitting on the stove. If you are comfortable with that, just prep it an hour before dinner.
- Once the dough has doubled in size take it out of its bowl and place it on to a floured surface or I find a sil-pat works great, but you can even use your kitchen counter. Roll the dough out into a rough circle. Take out 2 pizza paddles, or, the back of 2 cookie sheets and sprinkle them with corn meal or flour so the dough won't stick to the surface. Let the pizza dough rise one more time. It will take about an hour.
- While the dough is rising start prepping all your ingredients. I put mine in little prep bowls so they are ready for the pizza.
- About 15 minutes before the dough is ready, turn on your grill to the high setting. Also, make sure the grill surface is clean.
- When the grill is hot put some olive oil on a paper towel and use tongs to oil the grill top so the pizza dough won't stick. Add one pizza at a time unless you have a big grill; then you can cook both at the same time.
- I like to lower the heat just a bit above medium after I shut the lid. The dough will cook on the grill side in about 4-5 minutes depending on your grill's heat. Remember, you are only cooking one side of the dough. When you pull it off, your sauce and pizza ingredients will go on this now cooked side. Look at the bottom, does it look like bread with grill marks? If so ,take it off the grill and put bake on the paddle or tray. Take it back in the house .
- If you are using the sauce put a very thin layer on the COOKED side of the crust. Add the rest of the ingredients and put it back on the grill for another 4-5 minutes. When cooked, place it back on the paddle or tray and cut and serve with extra sauce on the side.
Grilled pizza with beer bread crust
Try not to let the lengthy instructions and ingredient list dissuade you from the best pizza you have ever had in your whole life! After you have prepared it once you will get the hang of it and you will be able to whip this recipe out in no time flat. In fact, I did it for a cooking class one time, and as you can imagine, it was well received.
If you freeze half this dough, the next time you are going to start by placing the frozen dough back into well-oiled large bowl. It will take a few hours to defrost and another to rise. I usually just pull in out at breakfast so that it will be ready for dinner. I have been warned by many bread making experts that it won't work or even rise again. It's never failed me. The dough always turns out fabulous and if you are making enough for one meal why not for a future one?
The ingredients on my pizza are always a hit with my family. You can put anything you would normally like on yours, as if you were placing an order at a pizza place.
Oh, as for "spent grains", I make beer. Don't roll your eye's! It's super fun and incredibly rewarding when you share your efforts with friends and family. The grains are left after you make the wort (beer term). I hate wasting any food at all (ask my husband). I take all my spent grains and freeze them in half cup increments so they are ready for the next batch of pizza dough. I also use my own homemade beer in the dough which makes this dough a meal in its own right! You can really use any grain. Just make sure the grains are soaked ahead of time so they don't draw moisture from the actual dough. This recipe tastes awesome with or with out grains. Beer is just liquid bread!
If you don't have all the different flours just use bread or white flour dough. Measure it out so it equals 3 cups. When measuring out flour from your bag, don't just stick the measuring cup in bag. You want to spoon it out into the cup. It will be a much more accurate measurement. One thought on store bought pizza doughs, they may not hold up as well on the grill. This recipe took a bit of trial and error before I came up with a "sturdy" but delicious dough. Again please don't be intimidated by all this, it's just food and the grilled pizza will be the new family hit!
This paragraph is in addition to my original recipe. I have a new grill now and can monitor the grill with an attached thermometer. I have found 400 degrees to make the perfect pizza. In fact, the last pizza I made, I turned the heat off after five minutes and left the pizza in another 3 minutes and ended up with a very crispy bottom and a chewy center. The best one ever made! This dough recipe is probably wetter than most doughs you may have worked with in the past, but the added moisture holds up nicely against the high heat of the grill.