Tuesday, June 23, 2009

Grilled PIzza

The best thing I've tried in a LONG time.

I use Eating Well's Whole Wheat Pizza Dough. It's a quick and easy one to make, even on a busy week night. The only things I do differently are to use honey instead of sugar, and I also don't use the quick yeast. I use Fleischman's Active Dry yeast. I dissolve it in the water with the honey before adding it to the other ingredients.

I wanted simplicity, so made a Pizza Margherita. It's divine! Plump juicy tomatoes (unfortunatley not home grown), fresh basil, mozzarella, olive oil, a dusting of finely grated fresh Parmesan. Did I mention that this was most excellent?

The method? Use your favorite pizza dough recipe. Roll it out thin. Get your grill super hot (mine was fluctuating between 450-700). It would have been hotter but I work I slow. Put it on the grill, close the lid for a few minutes. I used direct heat. For a thicker crust, use indirect, but I'd put the dough on the hottest part of the grill, turn that part off and then turn the other burners on (assuming a gas grill).
Flip dough--it should have some little bubbles forming.



Quickly add toppings. Shut for 2-4 minutes or until cheese is melted. I added the basil and Parmesan after turning the heat off.

If you are using vegetables, cook and/or drain them first to prevent a soggy pizza. I drained my tomatoes--they were juicy! I prefer the mozzarella that is in little balls-bocconcini.

I can't wait to make more grilled pizza!

Sorry about the picture quality. They were taken w/ my phone.

This is how pizza should be--thin and crispy so you can hold it!

Beautiful!

2 comments:

~avie~ said...

HOLY CRAP-OLY! That looks sooo good!!! I am so jealous of your cookery skillz!!!

So no 'maters yet?

outdoorgriller said...

That dough sounds good. I try and eat healthy too. If you would like to see the collection of tips and recipes I have for grilling you can visit www.cookingandgrillinoutdoors.com