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Dover Post
  • Grills are for more than just burgers and steaks

  • Now that summer is fast approaching it’s time to fire up the grill. But before you break out the burgers and T-bones, let’s explore an alternative option: grilled pizza. Short of wood-fired, brick oven pizza, grilled pizza is about as good as it gets.
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  • Now that summer is fast approaching it’s time to fire up the grill.
    But before you break out the burgers and T-bones, let’s explore an alternative option: grilled pizza.
    Short of wood-fired, brick oven pizza, grilled pizza is about as good as it gets.
    Personally, I make a fresh batch of pizza dough when I make pizza at home, but if you prefer, you can purchase premade dough at some grocery stores. It’s typically found in the deli section alongside the pre-made refrigerated pizzas. I typically use the Pioneer Woman’s recipe for pizza crust because it is delicious and one batch makes two crusts. But use any recipe you see fit.
    One basic method is used for each of these grilled pizzas but I’ve shared a few of my favorite topping combinations. I would have to say that of these three recipes, the green monster pizza is my favorite. Replacing the tomato sauce on a pizza with pesto yields seriously delicious results, plus I like it for summer because it feels a little lighter.
    I’ve had several experiences where I’ve ordered veggie pizzas from takeout places and when it gets to me it looks like they threw every veggie in the kitchen on a crust. The results are soggy and disappointing. Making a proper veggie pizza is about balancing juicer ingredients like tomatoes with sturdier ingredients like mushrooms so that the pizza doesn’t end up being a big mess.
    The barbecue chicken pizza is my version of a classic gourmet pizza. The slightly charred, smoky flavor of the grilled crusts pairs perfectly with barbecue sauce.
     
    To contact Sarah, email sarah.barban@doverpost.com.
     
    Veggie pizza
    Enough dough for one pizza
    1/2 a 14 ounce jar of pizza sauce
    2 cups finely shredded mozzarella cheese
    1/2 a bell pepper, chopped
    1 Roma tomato, diced
    1/2 onion, diced
    4 ounces baby bella mushrooms, sliced
    1 handful fresh spinach
     
    If you are using a gas grill, turn the heat on a medium-high level. If you’re using a charcoal grill, build a fire and wait until the coals turn white. Take the pizza dough and roll it out to about 1/4-inch thickness. Flour a rolling pin, lightly dust the top of the pizza dough and roll it onto the rolling pin. Place the rolling pin on a clean baking sheet that does not have high sides and carry it over to the grill, use the rolling pin to unroll the dough onto the grill. Brush a thin layer of olive oil onto the baking sheet. When the crust is lightly charred lift the crust onto the sheet, charred side down, and then flip the crust over using a large spatula. Top the crust with the sauce and then sprinkle on a thin layer of cheese on top with the veggies and then add the rest of the cheese. Carry the baking sheet over to the grill and slide the pizza off of it, directly onto the grill. Allow it to cook for three to five more minutes, until the bottom is lightly charred. Remove it from the grill, slice and serve. Serves 4.
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    Green Monster Pizza
    Enough dough for one pizza crust
    1/4 cup pesto
    2 cups mozzarella cheese
    2 handfuls fresh spinach
     
    If you are using a gas grill, turn the heat on a medium-high level. If you’re using a charcoal grill, build a fire and wait until the coals turn white. Take the pizza dough and roll it out to about 1/4-inch thickness. Flour a rolling pin, lightly dust the top of the pizza dough and roll it onto the rolling pin. Place the rolling pin on a clean baking sheet that does not have high sides and carry it over to the grill, use the rolling pin to unroll the dough onto the grill. Brush a thin layer of olive oil onto the baking sheet. When the crust is lightly charred lift the crust onto the sheet, charred side down, and then flip the crust over using a large spatula. Top the crust with the pesto, a thin layer of cheese, the spinach and then more cheese. Carry the baking sheet over to the grill and slide the pizza off of it, directly onto the grill. Allow it to cook for three to five more minutes, until the bottom is lightly charred. Remove it from the grill, slice and serve. Serves 4.
     
    Barbecue Chicken Pizza
    Enough dough for one pizza crust
    1/4 cup barbecue sauce
    1 cup shredded chicken
    2 cups mozzarella cheese
     
    If you are using a gas grill, turn the heat on a medium-high level. If you’re using a charcoal grill, build a fire and wait until the coals turn white. Take the pizza dough and roll it out to about 1/4-inch thickness. Flour a rolling pin, lightly dust the top of the pizza dough and roll it onto the rolling pin. Place the rolling pin on a clean baking sheet that does not have high sides and carry it over to the grill, use the rolling pin to unroll the dough onto the grill. Brush a thin layer of olive oil onto the baking sheet. When the crust is lightly charred lift the crust onto the sheet, charred side down, and then flip the crust over using a large spatula. Top the crust with the barbecue sauce, a thin layer of cheese, the chicken and then another layer of cheese. Carry the baking sheet over to the grill and slide the pizza off of it, directly onto the grill. Allow it to cook for three to five more minutes, until the bottom is lightly charred. Remove it from the grill, slice and serve. Serves 4.
     
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