Friday, May 28, 2010

Grilled Pizza Recipe - My First Try!

I know my pizza looks pretty funny - it's okay to laugh!   I read about grilled pizza.  I studied the technique both in books and online.  I watched Chef Annie Burrell's Grilled Pizza segment on the Food Network's "Secrets of a Restaurant Chef".   In the end, I loved it ... but I also made a few mistakes.  Obviously.

For my first try, I decided to go with a simple cheese pizza.


1 loaf frozen pizza dough
1 cup pizza sauce (we used Mid's)
1 cup grated mozzarella cheese
1/4 cup parmesan
1/8 cup chopped basil
olive oil

Technique (or lack of):

Thaw dough according to package directions.  When thawed, place between two sheets of parchment paper that has been lightly oiled.  Try to roll into a 12" round.  Remove top sheet of parchment paper and take outside to your grill, that has been preheated.  (For this try, we used a George Foreman outdoor propane grill.)  Lay the pizza dough on top of the grill and lower lid.  Grill/bake for approximately 5 minutes on a low/medium heat.   Using a spatula or pizza peel, peek at the bottom of the crust.

In the meantime, prepare your topping ingredients and have ready to put on the crust as soon as you flip it.

When the bottom of the crust is a pleasant golden brown, use the pizza peel or two spatulas to flip the dough.  Top with a layer of pizza sauce, and sprinkle with cheeses and chopped basil.  Cover and grill/bake for approximately 10 minutes.  Peek at it after 5 minutes to ensure that the bottom of the crust is not burning and make any adjustments in temperature.

When cheese is melted and dough appears to be cooked through, use a pizza peel or two spatulas to carefully remove from heat, turn off the grill.  Slice and serve!

Despite the fact that my pizza was not that attractive, we had a lot of fun making it and we loved the slightly smokey flavor.  I will definitely give this another try sometime soon - next time I will use another type of dough and will try different toppings.

P.S.  Lexi says my pizza looks like an oven mitt.

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