Here's what you should know about me and my cooking...I rarely operate from an established recipe. Most of my cooking comes from an amalgamation of other people's recipes that evolves and resides in my head; I don't write stuff down. So when people ask me for a recipe, I panic. You're asking me to write down the stuff that's flying around in my head...a scary process, to be sure!
After many requests, here is the Grilled Pizza recipe/process. My disclaimer: it takes alot of practice to get "right" and by right I mean not burnt or full of holes and thin. My first attempt just last week went in the bin! The shapes that you end up with are usually quite interesting!
Don't give up. It's so worth it.
Dough:
3/4 c warm water (110-115 degrees)
2 1/4 t yeast
1 T Honey
1/4 corn flour
1/4 olive oil
s&p
2+ c flour
Whisk the yeast in the water, add the honey and let it bloom 5 minutes.
Whisk in the corn flour and olive oil. Add it to the flour in the bowl of a food processor.
Add s&p and process into a somewhat sticky ball - but not too sticky.
Shape into a smooth ball and place into a lightly oiled bowl and cover to proof for 1 hour in a warm spot - til doubled in size.
*If using charcoal, start the briquets in 15 minutes. When they are grey and ready to dump, place them on one side of the grill - you will need a hot side and a cool side.
Ingredients:
*This pizza is not loaded; the crust should be visible and not be covered in ingredients. The ingredients: sauce, cheese, herbs and "tasty bits" are all sprinkled/dabbed on for little hits of flavor with every bite...don't put too much stuff on.
*Have all your ingredients ready to go and either warm or at room temperature - placed in little bowls, on a baking sheet and right next to the grill. This is called "mis en place".
*You will need a small bowl of olive oil (I use pesto oil) with a brush ready.
*Use 2 pair of tongs. Real tongs.
*A dish towel - this will get really dirty/oily as you are really using your hands alot for this.
*If using a gas grill: heat grill to high to get HOT. When you're ready to start, turn one side to low.
*Divide dough into 4-6 portions and place on a lightly oiled baking sheet.
When grill/coals are ready:
Spread out one portion into a thin, oddly shaped circle-ish thing on the back of a lightly oiled baking sheet. The dough will spring back on you. Let it rest a bit and continue to push it out. You want it pretty thin - not paper thin, be careful not to make holes.
Make sure your grill grate is clean and hot.
Peel dough off back of baking sheet and quickly but carefully place it on the grill over the hot coals/side.
Gently brush top with olive oil. Keep an eye on it. Rotate it around if you need to compensate for hot-spots.
This where it gets crazy:
Flip over when the bottom is golden brown with some char spots - a few of these are ideal!
Brush quickly with olive oil.
Sprinkle on the cheese.
Dab on the sauce.
Sprinkle on your "tasty bits".
***All the time being careful not to burn the bottom - rotate or pull to the cooler side of your grill if you need to.
Sprinkle on the fresh herbs and maybe drizzle a little bit more olive oil.
Remove from the grill and serve immediately. And by immediately - I mean NOW. That first bite is amazing. If you're serving more than two - this is a lengthy process.
Tasty Bits:
Caramelized Onions
Roasted Red Peppers
Pancetta
Proscuitto
Italian Sausage
Sauteed Mushrooms
Sauteed Greens
Sun dried Tomatoes
Chopped Artichoke Hearts
Roasted Garlic
Kalamata Olives
Boursin Cheese
Chevre
Fresh Mozzarella - sliced thin
Fresh Herbs
The possibilities are endless - make sure things are chopped small and warm or at room temp.
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