Dennis and I have a Friday night tradition of making
our own pizza. Usually that involves
using premade pizza dough from Trader Joe’s, topping it with sauce and
mozzarella and throwing it in the oven.
Now that the summer’s here though, we wanted to branch out and try our
hand at grilling pizza. The difference
between this and oven-baked pizza is something that’s hard to put into words,
but I believe we’ve found a new way to enjoy pizza. The freshness of the tomatoes and basil, not
to mention the saltiness of the dough and cheese just provides an unbeatable
combination.
I’ve included the dough recipe from The Barbecue Bible, but you can use any
refrigerated premade dough and just throw that on the grill. I really did feel that the dough does add a
lot to the enjoyment of the pizza, but it involves planning ahead, not the
easiest thing to do in a busy week. I
love that this recipe takes advantage of local summer produce like tomatoes and
basil. This recipe is really just a
jumping off point; it’s so versatile you can adjust the toppings to whatever
you’re in the mood for. So if you’re
looking for something other than burgers and chicken to throw on your grill,
try this out. It may make you a convert
to firing up the grill instead of the oven when you have a craving for pizza.
Grilled
Tomato and Mozzarella Pizza (adapted from The Barbecue Bible by Steven Raichlen)
For the
dough:
1 cup
warm water
1
envelope active dry yeast (2-1/2 teaspoons)
1
teaspoon sugar
2
teaspoons coarse (kosher or sea) salt
3 tablespoons
fine cornmeal
3
tablespoons whole-wheat flour
1
tablespoon extra-virgin olive oil, plus oil for the bowl
3 to
3-1/2 cups unbleached all-purpose flour, or as needed
For the
pizza:
1 large tomato,
cored
Extra-virgin
olive oil
2 to 3
cloves garlic, finely minced or crushed
Coarse
salt (kosher or sea) and freshly ground black pepper, to taste
2/3 cup
shredded Mozzarella (We found the easiest
way to grate the cheese was to put it in the freezer for about 20 minutes to
firm it up before grating)
1/3 cup
freshly grated pecorino Romano cheese
Fresh
basil leaves
Place the
water in a large bowl and add the yeast and sugar. Stir to dissolve and let sit
5 minutes, then stir in the salt, cornmeal, whole-wheat flour, and oil.
Gradually stir in enough all-purpose flour to form a dough that comes away from
the sides of the bowl. (You can also mix the dough in a stand mixer.) Knead the
dough on a floured work surface, or in a food processor or mixer fitted with
the dough hook, until smooth and elastic. The dough should be soft and pliable,
but not sticky. Kneading should take 6 to 8 minutes.
Lightly
oil a large bowl. Place the dough in the bowl, brush the top with oil, and
cover loosely with plastic wrap or a kitchen towel. Let the dough rise in a
warm, draft-free spot until doubled in bulk, 1 to 2 hours. Punch down the
dough.
Let the
dough rise until doubled in bulk again, 40 to 50 minutes. Punch it down.
Divide
the dough into 2 equal pieces. Shape each into a ball, then flatten them
slightly so they resemble thick disks.
Preheat
your grill to high. Cut the tomatoes
crosswise into thick slices. Brush each slice with oil, and season with salt
and pepper. Quickly sear the tomato slices, turning with a spatula, about 2
minutes per side. Transfer to a plate and let cool.
Generously
oil a large baking sheet and place one disk of dough on it. Use the fingers and
palms of your hands to stretch out the dough.
We couldn’t get the dough to fit the entire baking sheet, so just
stretch it as much as you can without the dough breaking. Then do the same for the second disk of
dough.
Using both
hands, gently lift the doughs from the baking sheets and drape them onto the
grill. Within a few minutes, the underside of the doughs will crisp, darken,
and harden, and the top will puff slightly. Turn the doughs over with tongs or
two spatulas and move them back to the baking sheet.
Quickly
brush the top of the pizzas with oil. Top the pizzas with garlic, tomato
slices, cheese, and basil leaves. Season
with salt and pepper.
Place the
pizzas onto the grill. Cook until the undersides are slightly charred and the
cheese is melted on top, 2 to 4 minutes.
Remove
the pizzas from the grill, cut into serving pieces and enjoy!
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