Foodie Friday: Grilled Pizzas

Grilled Margherita Pizza
Via The Owl with the Goblet

Backyard grilling is the cornerstone of summertime entertaining.  Are you getting tired of burgers and hot dogs?  Why not try grilled pizzas for dinner?  We have found some delicious recipes for you.  Even a grilled pizza for dessert!  Enjoy:

Grilled Margherita Pizza

Pizza Dough:
4 cups of flour (bread or all purpose)
2 teaspoons salt
1/2 teaspoon cracked pepper
1/2 teaspoon garlic powder
1 teaspoon sugar
1 packet yeast
1 tablespoon olive oil
1 1/2 cups warm water

In a large bowl, whisk flour, salt, pepper and garlic powder until combined.  Set aside. 

In a glass measuring cup, add warm water. Don't worry about the exact temperature.  Hold your hand under the faucet.  If the water slightly burns your hand, then it is too warm.  You want it to be the temperature of a  warm cup of coffee that is comfortable to drink.

To the warm water, add yeast, sugar and olive oil and stir.  Let sit for about 10 minutes so the yeast can bloom.

Form a well in the flour with a spoon or the bottom of a measuring cup.  After yeast has sat, pour mixture into the well.  With a rubber spatula, slowly bring down the sides of flour into the wet ingredients.  Keep mixing until  flour is moistened.  Begin to knead and press the dough in the bowl until a ball forms.  Add water (if dough is dry) or flour (if dough is wet) as needed one tablespoon at a time. 

Keep kneading in the bowl until a smooth ball forms.  Drizzle dough with a teaspoon of olive oil and cover bowl with a tea towel.  Set aside and let rise for one hour. 

Once dough has risen, punch down and place on a lightly floured surface.  Knead for about five minutes.  Cut ball into four equal pieces.  Place on a plate or cookie sheet and let sit in refrigerator until ready to use. 

Remove dough from fridge about 30 minutes prior to using.  Each piece of dough will make one pizza.  Roll the dough out with a rolling pin on a floured surface.  Don't worry about making a perfect circle; rustic shapes work great for these pizzas. 

Assembly:
makes 4 pizzas
tomato sauce
16 ounces fresh mozzarella, sliced thin or shredded
2-3 tomatoes, sliced thin
2 handfuls fresh basil leaves
good olive oil, for garnish
fresh parmesan cheese

Turn the grill on medium heat and brush with olive oil.  Place the dough down, close top and let cook for 3 minutes.  Open top, flip to cook the other side.  There is no need to close the top now.   The second side only takes 1-2 minutes to cook.  Remove from heat and bring inside to finish assembling. 

Turn broiler on high.  Place crust on a large cookie sheet, lined with foil.  Brush pizza dough with olive oil, fresh garlic and a little bit of sauce.  Top with sliced tomatoes and mozzarella.  Place under the broiler for 3-5 minutes, or until cheese is melted and bubbly.  You can also bake in a 400 degree oven for about 5 minutes and then finish with the broiler. 

Remove from oven and let cool for 5 minutes.  Top with basil, fresh grated parmesan cheese and a drizzle of olive oil.  Slice and serve! 




Grilled White Pizza
Via What's Gaby Cooking


Grilled White Pizza

Ingredients:
1 pound store bought pizza dough
3 tablespoons olive oil
2 cloves garlic, finely chopped
1 cup fresh mozzarella
1/4 red onion, super thinly sliced
1/4 cup crumbled goat cheese
Shreds of Parmesan cheese
Fresh baby leaves of basil
Caramelized Mushrooms

Instructions:
Prepare a gas or charcoal grill to high heat. Brush the grill with a bit of oil.
Shape the dough into 2 medium-ish pizzas while on a clean floured surface. Let the dough sit for 5 minutes and then re-form to make sure it's as big as you'd like. Place the pizza dough on a lightly floured rimless baking sheet, or pizza peel.

Transfer the dough over to the grill, and slide the pizza dough directly onto the grill. Grill the dough for about 2 minutes with the lid closed. Using a pair of tongs, lift the lid, and flip the dough over onto the other side and cook for about 2 minutes more. The dough should be golden brown with grill marks on both sides.

Once the dough is cooked, remove it from the grill and place it back onto the baking sheet.
Brush the olive oil over the pizza and sprinkle with garlic. Arrange the mozzarella, red onions, goat cheese and mushrooms on top and place back onto the grill until the cheese has melted.

Using tongs, remove the pizza from the grill and season with salt and pepper as needed. Garnish with long strips of parmesan cheese and basil leaves. Slice and serve immediately.




S'mores Pizza 
Via Clean and Scentsible

S'mores Pizza 

Prep time: 15 mins 
Cook time: 15 mins 
Total time: 30 mins
Serves: 6-8

Ingredients:
1 package refrigerated pizza dough
1 cup Nutella
2/3 cup crumbled graham crackers
1 cup mini marshmallows
1/3 cup chocolate chips + 2 tbsp
2 tsp cornmeal or flour for handling

Instructions:
Preheat pizza stone for 10-15 minutes on medium high heat. You can test that the stone is ready by using a drop of water over the stone – the water should evaporate immediately.
While the stone is heating, prepare the pizza dough as directed on the packaging and place on a pizza peel dusted with cornmeal (or flour).

Spread the Nutella over the pizza dough leaving a 1/4-1/2 inch border around the edge of the pizza dough. Sprinkle approximately ½ of the graham crackers over the Nutella followed by the marshmallows and chocolate chips.

Decrease the heat on the grill to low (approximately 200-250 F). Sprinkle the top of the pizza stone with cornmeal and transfer the pizza to the stone with a pizza peel. Close the lid on the grill.

After 5 minutes, open the grill cover and rotate the pizza to allow for even cooking. Close the lid and cook for approximately 5-7 more minutes until the marshmallows and pizza crust are golden brown.

Top immediately with remaining chocolate chips and graham crackers. You can also drizzle with chocolate sauce.

Notes:
To avoid sticking, ensure that the pizza stone is well heated prior to adding your pizza and don't forget to sprinkle the pizza stone with cornmeal {or flour}. It is also a good idea to rotate the pizza stone half way through cooking to avoid burning.


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