Grilled Pizza by Tara Noland
Grilled pizza, so easy, really and so satisfying. Keep it simple and let the very best of ingredients shine through. You will have everyone ooohing and aaahing over your masterpiece. My favorite pizza is a Margarita, it is basically three ingredients for the toppings, really good tomatoes, boconcini cheese and basil. You will love it and wonder why you had ladden your pizza with all those toppings before.
One of the great things about homemade pizza is that you can have it just the way you like it. I love fresh, fresh ingredients. When the tomatoes are really good locally you can whip up your own sauce too, for now I use San Marzano tomatoes in a puree, my new found friend!! Throw them in the blender with a touch of garlic salt and salt and you have the best tomato sauce ever!! I am telling you, simple is the best!!
I made two pizzas for you, the second is ham and pineapple but again using wonderful ingredients. Fresh pineapple sliced ever so thin, so that your pizza is not soggy.
Great quality black forest ham sliced again super thin, lots of mozzarella cheese to hold it all together. For the sauce this time, the same great San Marzano tomatoes but upped with a few herbs. Fresh herbs would be wonderful here too!!
The pizza dough is the best that I have ever made, thanks to our Editor in Chief here at BonBon Break, Val Curtis for the wonderful recipe!!! The pizzas are grilled on a pizza stone creating a memorable crispy crust, so delicious!! It stayed fresh and fantastic even up to day three in the fridge for leftovers!!
Pizza Dough Recipe
1 cup warm water
1 Tbsp. active, dry yeast
1 Tbsp. honey
1 tsp. salt
2 Tbsp. olive oil
2 1/2 – 3 cups organic bread flour
cornmeal for dusting
Directions: 1) In mixer bowl, pour in warm water and sprinkle yeast over the top. Mix in until it dissolves and then mix in honey. Wait 10 minutes or until it is frothy. 2) Add in salt, olive oil and 1/2 cup of flour. Using the paddle attachment on level 2, gently mix and gradually add flour until it forms a ball that clears the side of the bowl. 3) Switch to hook attachment and knead for 3 minutes on level 5. The dough should be elastic and keep a finger imprint when touched. 4) Remove the dough from the bowl. Lightly grease the bowl with olive oil. Place the dough back in and cover for 1 1/2 – 2 hours, until it has tripled in size. 5) Preheat grill to 450F. If you are using a stone, warm it on the grill while the BBQ is heating but on indirect heat. 6) Remove the dough from bowl and stretch it into a circle. I like to sprinkle a little cornmeal on my marble slab and use a rolling pin to get it started. Place on a cornmeal sprinkled paddle or cutting board. 7) Add toppings. Grill on the stone until crust is done and cheese is melted, 15- 18 min. Slice and serve.
Topping for the Margarita Pizza: San Marzano tomatoes in puree, mixed until smooth in a blender with garlic salt and salt to taste for the sauce, topped with fresh large balls of bocconcini, sliced. Fresh basil torn for the pizza after it is off the grill.
Ham and Pineapple: San Marzano tomatoes in puree, spiced up with your favorite herbs, such as oregano, thyme, basil, then garlic salt and salt to taste. Topped with thinly sliced Black Forest Ham and thinly sliced fresh pineapple.
If grilling without a stone, heat BBQ to 375F and then turn the grill down to medium low. Place dough directly on the heat and grill for 5 min. Remove pizza and flip over, top the cooked side with toppings and place the pizza back on the grill for 5- 10 min. watching carefully. Slice and serve.
ABOUT TARA: Tara is the editor of the kitchen here at BonBon Break. Her love of cooking started at a very young age where she would cook for her family. That love has continued over the years and now includes lots of time spent in the kitchen with her husband and daughter creating and entertaining. She also has a new found love of photography, working hard to increase her skills. When pulled away from the kitchen the family loves to explore and travel.
You can also find Tara on her site at Noshing With The Nolands
CONTINUE READING IN THE KITCHEN