Grilled Pizza

August 5th, 2014

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So it feels like a million years since my last post . . . too long for those of you who are looking for new, inspired recipes! My apologies to all (that’s all 3 of you who actually read my blog)! Instead of writing posts, I have been watching too much HGTV and playing too much golf. I am embarrassed to say I haven’t even been eating anything interesting . . . sushi, grilled hotdogs, and pizza (really loving Cerbone’s in White Plains, NY). To remedy my lack of posts, and to indulge my desire for pizza, tonight I’m making this great pizza on the grill. It’s so quick and easy. It will become a staple in your house all year long. Feel free to make your own pizza dough (smitten kitchen has a great tutorial), but I buy mine from the grocery store (where they make it fresh).

I recently ate at The Parlor in Ardsley, NY (same chef/owners as The Cookery) where they have a wood burning brick pizza oven. It heats up to about 900 degrees and cooks the pizza in 90 seconds. Your grill at home can get close to 600 degrees and cooks the pizza in about 3 minutes. Sometimes it takes up to 5 minutes for the cheese to melt. Like I said, “quick”.

But better than quick, this grilled pizza is also amazing! Here’s how I serve it . . . with napkins. Basically, it comes off the grill, I use my trusty pizza cutter to make wedges, and then it’s eaten before the cutting board even hits the table!

One last note . . . my kids really like a more classic pizza.  So again, all in favor of making of life easy, I buy a jar of marinara sauce, leave off the tomatoes, and omit the garlic from the oil.  I even make them help!

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INGREDIENTS:

1 container store bought pizza dough
Flour for dusting the board
3-4 cloves garlic, minced (I like to use a microplane)
½ olive oil
5 plum tomatoes, thinly sliced
1 package shredded, low-moisture, part-skim mozzarella cheese
12 leaves of basil, chiffonade
* this pizza is great with any and all of your favorite toppings!

DIRECTIONS:

Heat your grill on high.

On a large cutting board (I use a large pastry mat), sprinkle a bit of flour and start to stretch out the dough. I try to get it to about ½ inch think, though sometimes the dough is a bit stubborn. Also, the more you handle the dough the tougher it gets. I really like a rustic shape, so don’t worry of you can’t make a perfect circle. In a medium sized bowl, I mix the garlic and oil. With a pastry brush, cover one side of the dough with the garlic and oil. Open your grill (it will be HOT), and lay the pizza oil side down. Try to do this in one move! Cover the grill for about 30 seconds to 1 minute. Open the grill, brush the top of the pizza with more oil mixture, and flip the pizza over. I use rubber tipped tongs to do this. So now you have grill marks on the top of your pizza and the bottom is cooking. Give it another 30 seconds and reduce the heat to low. I add the rest of the oil to the top of the pizza, layer on some tomatoes, and add the shredded cheese. Cover the grill for another 2 minutes or until the cheese melts. Remove it from the grill and sprinkle with basil. Serve immediately!

 

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