Awesome Grilled Pizza
photo by kiwiheather
- Ready In:
- 3hrs 8mins
- 2 cups bread flour
- 1 tablespoon whole wheat flour
- 2 tablespoons sugar
- 1 1⁄4 teaspoons salt
- 1 teaspoon instant fast rising yeast
- 1 cup water
- 2 tablespoons extra virgin olive oil
- 1⁄3 cup oil
- 4 minced garlic cloves
- 1 pinch red pepper flakes
- 1 1⁄2 lbs roma tomatoes
- 3⁄4 teaspoon salt
- 2 cups shredded italian fontina
- 3⁄4 cup grated parmesan cheese
- fresh basil
- IN food processor, blend first five ingredients. Mix oil and water and with processor running, drizzle until dough pulls away from the sides of the bowl.( May not take full amount, dough should be sticky).
- Place dough in oiled bowl covered in plastic wrap and leave for 2 hours.
- Gently pat and divide into four balls. Cover with plastic wrap on floured parchment paper and let rest for 15 minutes.
- Meanwhile, core, seed, and chop tomatoes then place in colonder with 3/4 Tsp of salt. Let drain 20 minutes.
- Heat oil in saucepan with garlic and red pepper until simmering then remove from heat and set aside.
- Mix the two cheeses in bowl.
- Roll out dough to 9 by 9" circles. Place on floured sheetpan with parchment between to take to grill.
- Grill 2-4 minutes until browned on one side. Put grilled side up and bring back inside. Brush liberally with oil mixture, top with cheese and tomatoes, and put it back on the grill,closed,(raw side down) until cheese it melted.
- Sprinkle with fresh basil>.
Questions & Replies
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I LOVE this recipe and have made it 3 times so far. It is so interesting to make! The first time I didn't notice the part in the dir. that says you may not need all the water, and my dough really was difficult to work with (sticky!). I just kept adding more flour. Despite this the pizza was superb and I was motivated to watch the video by Amer. Test Kitchen (to perfect my technique) and I then realized how I had added too much water. Their dough was really pliable and thick. After that I watched my water amount and had much better luck. I don't really find the recipe difficult but there is a lot of last min. scrambling in the cooking part! We absolutely find the results worth it. I recently used some garlic dipping oil and used that in place of the oil mixture and it tasted the same (when I made the oil I had enough leftover to use a second time). I've used all different tomatoes: grape, all-purpose, Italian, and they all worked out great. The fontina cheese adds a better texture than mozz. You can buy a big wedge at Costco for about $8. I do recommend parchment paper (floured) which I found next to Saran Wrap. We prefer to roll the dough thicker than the recipe calls for. Thanks Kiwiwife, for posting such a neat recipe. Roxygirl
This was my second attempt at a grilled pizza, and this one turned out wonderfully just as predicted! I have a gas grill and cooked 2 at a time--had the heat too high and burned the first 2 a bit. I used fresh tomatoes and basil from my garden, and mozarella and parmesan cheese. I sprayed the crusts with cooking spray to keep them from sticking; next time I'll just brush them wih the olive oil mix since I had plenty. So much faster than a traditional pizza (only about 4 minutes total cooking time for each twosome) and the kitchen stayed cool! I will be making these little gems a lot! Thank you for the inspiration.
I made this recipe for PAC Fall 07. 5 stars definitely. This was my first time making pizza crust from scratch and it came out great. For my pizza I followed the recipe as written and for DD's pizza I used her favourite toppings. I also cheated a bit and used drained, canned diced tomatoes. It would probably be even better with fresh tomatoes. I cooked it on an indoor grill. Thanks so much for posting.
I agree -- I have made this several times and this is awesome! The smoky flavor can't be beat, IMHO. I found what really works is -- thin dough, really thin; hot grill! I use a gas grill and it's fine. I didn't do their toppings -- I used drained diced canned tomatoes. I've even used a boughten pizza sauce -- spread very thinly, of course! I usually need more flour so the dough isn't too runny. Give the dough time to relax while rolling out. Roll out all the dough rounds and cover. I put the dough on the bottom of a well-floured cookie sheet and just slide it onto the grill. Put all your prepared toppings on a tray by the grill and have some space to put the pizzas while you top them. Once you start cooking, it's fast. Fresh basil is SO worth it! This is a great treat! Thanks, Kiwiwife!
RECIPE SUBMITTED BY
Stay at home mom of 3, horse crazy vegetarian of 9 years. My passion is my 6 year old showjumping horse, Platinum Card (aka CASH) I ride on average 6 days a week and LOVE every minute of it! My other passion is food. I was raised with strong Italian grandparents living close by, need I say more!! One of my favorite childhood memories is rolling my grandmom's homemade Gnocci (ALWAYS my special request dinner) at her kitchen table with towel lined cookie sheets of them all over the house! My other grandparents were of Irish and German ancestory and owned a resturant. I guess my love of cooking and even more so, FEEDING people has come naturally. I love to plan menus and themes and I am addicted to Recipezaar! I am married to my best friend who is an ex-Pat New Zealander who craves pies & pineapple lumps. We love travel, soccer & rugby! Teenagers are my only pet-peeve :) <br> <br>http://www.recipezaar.com/members/home/293971/picasabackground.jpg <br> <br>http://www.recipezaar.com/members/home/293971/PB100026.JPG