Tuesday, June 10, 2014

Pizza night! On the grill?!

Before I begin my first post on my new blog, let me start by apologizing for the horrendous quality photos that will be uploaded here. Yes...I am taking these pictures with my antiquated cell phone in my tiny, dimly lit kitchen. And yes, I really don't know how to present the food as beautifully as some of my fellow bloggers. As an avid food blog reader, I know nothing makes a recipe seem more enticing than a beautiful photo. I promise, at some point very soon, that I will purchase a real camera.

We love pizza night in our house! It's an easy, fun way to use up random ingredients in the fridge and make them taste good together. 'Tis the season of grilling, so I decided a pizza on the grill would be perfect. We perused the good old internet, got a few tips from Alton Brown, and then decided to sort of wing it.

I started with a basic, no-rise whole wheat dough. I used this recipe from Frugal Fit Family, but I had to tweak it a little. I added a bit of extra water and olive oil to make the dough come together. I think my particular brand of whole wheat flour is extra absorbent. The end result was good, and the consistency of the dough ended up working really well on the grill.

We actually made two pizzas. We happened to have lots of leftover smoked chicken from the night before, and I had a little inspiration from ingredients in our fridge. I cooked that one in the oven, since it was so heavily topped. The grill is best for lighter, simple pizzas.

On the grill, we made an amazing margherita pizza. We had beautiful beefsteak tomatoes from the farmer's market, high quality ricotta salata and parmesan, and fresh organic garlic. Yes, we burned it a little - but it truly was fantastic (and I sometimes like a little darkness on my pizza crust).

My boyfriend liked the smoked chicken pizza the best, but I am in love with the grilled taste of the margherita. And yes, the picture below is missing a slice...we really couldn't wait...

Grilled Margherita Pizza
  • 1 ball of pizza dough of your choice, rolled out to a 10-12 inch circle
  • Two large tomatoes, quartered
  • Six cloves garlic, skin on
  • 1/4 c. ricotta salata
  • 1/4 c. shaved parmesan or pecorino romano
  • Handful of basil (I used Greek basil)
Heat grill to about 450 degrees. We use charcoal and have no way to gauge temperature, so this is just an estimate.Brush tomatoes with olive oil and place on grill over direct heat, along with garlic cloves. Grill for 10-15 minutes, until tomatoes are soft and slightly charred. Move tomatoes and garlic off direct heat. Brush one side of the pizza crust with olive oil. Using your hands, flip crust over and place oil side down on a baking sheet lined with parchment paper. Being very careful, lift crust off the sheet using the parchment paper, and slide onto the grill over direct heat. Cook for about 4-5 minutes, or until bottom of crust is crispy and has grill marks. Be careful not to burn - using a gas grill might help control the temperature. When it was ready to flip, we used large spatulas to get the crust back onto the cookie sheet. Brush uncooked side with olive oil, place oil side down back onto parchment paper, and slide back onto grill. Take tomatoes and crush them onto the crust. Top with basil and cheeses, place lid on grill, and cook 3-4 minutes, until cheese is melted and bubbly. We brought the roasted garlic into the house to slice, and added it afterwards. Wait 5 minutes before slicing. Slice into eight slices, and proceed to eat four of them...after saying you weren't going to eat half a pizza....

*My directions might be a little hard to follow. I'm sure you'll be able to figure it out, but know that having two people helps tremendously.

**While the grill is fired up, throw some chicken and applewood chips on for tomorrow's smoked chicken pizza!

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