Grilled Pizza

J

jerr

Active member
I've read a number of posts about grilled pizza so I thought I'd try it. WOW - I don't know if I can go back to my old pizza after this.

I purchased a ball of prepared pizza dough from the grocery store. I split it in half and flattened it on greased parchment paper. I brushed the top with olive oil. When the BBQ has hot, I placed the oiled side directly on the grill. I then peeled off the parchment paper. After about 2 minutes the underside was crispy and browned. I flipped it over and added the toppings. I then closed the lid and cooked for 2 - 3 minutes.

I lifted the cooked pizza off of the grill, onto a cutting board, and everyone dug in.

The first type was a pear and fig pizza:

I spread the pizza with fig jam, added thinly sliced pear, goat cheese, and crumbled blue cheese. Just prior to serving I sprinkled it with arugula and cooked fro 30 seconds to wilt the arugula. YUM

The second was more traditional. I spread the pizza with sundried tomato pesto. I then added smoked turkey, prosciutto, and grilled asparagus. I sprinkled the pizza with grated provolone, mozzerella, and parmesan cheeses. Cooked it for a little longer to allow the prosciutto to crsip up a bit. Double YUM

 
Joy of creative pizza toppings

What great combinations Jer, thanks for sharing your sucess on Judy's parchment paper, direct to the rack, technique. I missed the earlier discussions on pizza toppings, and I offer some of the ones I've enjoyed making:


"The Ponderosa"
barbequed beef, sauteed onions, cilantro, and cheddar

"Déjeûner sur l'herbe"
garlic mashed potatoes, roasted chicken, sun-dried tomatoes, sage, fontina, gouda, and cambozola

"The Burrito"
black frijoles refritos, crema, Sandra in London's Machaca or shredded grilled chicken, avocado slices, roasted corn salsa, cilantro, green onions, manchego, asiago, and monterrey jack cheeses.

"The 4-Way"
Cream cheese, Cincinnati chili, sauteed onions, cheddar and monterrey jack cheeses

"Over the Rhein"
herbed mashed potatoes (chervil, marjoram, chives), mushrooms, sliced bratwurst, emmentaler cheese

"Cincinnati Breakfast"
fried goetta (a German sausage with pinhead oats that we eat by the ton in Cincy), sliced tomatoes, basil leaves, mushrooms, bacon, swiss, cheddar, and provolone cheese (serve with sour cream on the side)

"The Muffuletta"
Sliced tomatoes, olive salad, salami, ham, provolone, and mozzarella--sesame seeds on the bottom of the crust (roll the ball of dough in sesame seeds before patting it out).

"Garlic Neptune"
Pesto, shrimp, scallops, garlic, green onins, provolone, mozzarello, asiago, parmigiano-reggiano

 
I'm always pleased to see converts. I too, just can't stand those 'old' pizzas anymore. Yours sound

divine.

Here's another that I like: (in order)

thinly sliced rings of red or vidalia onion
then a small amount of grated Swiss (I mentioned before that I like Swiss because of the lower water content) The onion helps to keep the cheese from gluing to the dough and the cheese helps the onion to soften.
Thin slices of fresh tomato
Just a few more slices of onion
slices of Provencal olives, I like lots
grating of salt, pepper and Herbes de Provence
small sprinkling of grated Swiss

This one I bake in the oven, on totally uncooked but thin dough.
If I have only plain Nyons olives, I crank up the Herbes.

If you wanted this to be truly Nicoise, you would add some anchovies. You'll note that they are missing in my version. YUK

 
Has anyone tried a grilled dessert pizza? Seems like it would be good with homemade jam and

cream cheese spread around and sprinkled with sliced almonds or a lite crumb topping. Raw fruit probably wouldn't cook enough, but berries sprinkled around might work well. Or just some browned butter and sugar and cinnamon and sliced almonds. Or a s'more pizza with chocolate chips and marshmallows---well, maybe not. Did anyone watch that Ham on the run show on foodtv last weekend? I think that's what it's called. He made s'more nachos on the grill and it looked quite good. Just broke up some graham crackers in a foil pan and sprinkled them with chocolate and marshmallows and put it on the grill. Works for me!

 
Make it yourself and save big bucks

Halve Romas lengthwise. Dip in olive oil. Put cut side up and sprinkle with basil if you want. Roast at 250* for 3 hours or until curled and gently caramelized. Put in olive oil and keep in fridge. Better than any you will buy.
Oh, then make whatever pesto you want from them.

 
Thanks, Durwood.

I'll try this. I assume after it has been dried, it is then put into food processor for a rough chop. I always assumed there were more ingredients.

 
Sundried Tomato Pesto

This is my recipe for the pesto:

1 cup sundried tomatoes (drained from oil, oil retained for later use)
2 cloves garlic, peeled
1/2 tsp cayenne pepper
1/3 cup toasted pine nuts
1 cup grated parmesan cheese
1 cup oil (use oil from drained tomatoes and top up with olive oil to make 1 cup)

In food processor fitted with a steel blade, process the tomatoes and garlic to a puree. Add cayenne, pine nuts, and cheese. Continue to process (scrapping down the sides with a spatula). Add the olive oil in a steady stream until incorporated (I generally only use 1/2 cup of the oil and save the rest for another use)

 
One of the first times we made this for company 12 years ago

was a mistake! My dh accidentally used powdered sugar instead of flour to roll out the dough and low and behold... the dessert pizza was born in our tiny apartment. From then on we used this technique and added all kinds of fruit. Just yumy!

 
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