For our new house, a friend gave us a fantastic charcoal grill, which is perfect for vegetarians. We don’t need to use a grill as often, so a big gas grill would be overkill for our occasional use. We really enjoy the natural grilling flavor of charcoal on peaches, veggies, and veggie burgers. As the weather gets cooler, grilling happens less and less. However, I figured charcoal grillers could sneak in this recipe before November sets in, and gas grillers can use it anytime!
Here is a great guest post from my sister-in-law S.B, an avid gas griller.
S.B.’s Grilled Pizza
Directions: We made regular pizza dough (our favorite is from The Pizza Gourmet and I’ve included it at the end). While the pizza dough is rising, slice and caramelize one onion. Roll or toss the pizza dough into 5 or 6 inch rounds. One batch of the dough made between four and five pizzas. This is great for variety in toppings, but the small size is also easier to move around on the grill. Lightly grill the dough before topping. We soaked a paper towel in olive oil and rubbed the grill with it (use tongs!) to prevent the dough from sticking. When the dough has formed a crust on the top, remove it from the grill and top with the caramelized onion, goat cheese, arugula and mozzarella. Return to the grill and heat until the cheese has melted.
The photo shows the pizza before the final grilling, so you can see how lightly the crust was cooked before topping.
Simple Dough (from The Pizza Gourmet, Shea MacKenzie):
1 cup warm water
1 package active dry yeast
1/2 teaspoon date sugar or brown sugar
3 1/2 cups bread flour
1 teaspoon sea salt
1 1/2 tablespoons olive oil
1. Place the warm water in a small bowl and stir in the yeast and sugar until dissolved. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes).
2. In a large bowl, combine 3 cups of the flour and the salt. Make a well in the center of the flour and add the yeast mixture and oil. With a wooden spoon, beat the ingredients together to form a soft, sticky mass.
3. Turn the dough onto a well-floured work surface. With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic (about 8 to 10 minutes). Form the dough into a ball.
4. Place the dough in a large bowl that has been brushed with oil. Turn the dough to coat all sides with oil. Cover with waxed paper and a clean towel, and place in a warm, draft-free place. Let the dough rise until doubled in size (about 1 hour).
5. With a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes.