ISO: ISO your favorite ingredients for pizza on the grill.
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Sure Lisa- here it is
I'll give you the version with Italian sausage. If you don't want sausage in the sauce just omit it and start with 2T of olive oil to saute garlic and onions in then proceed with the rest. This is my "universal" sauce- I use it for lasagna, spaghetti, you name it. It freezes well too.
CZ'S TOMATO SAUCE
16-18 oz good quality Italian sausage, out of the casings (I use half hot and half mild)
1 Tbsp fennel seed, toasted
2 large cloves garlic, peeled and chopped coarsely
1 large onion, peeled and chopped coarsely
1 large can (28 oz) peeled and diced tomatoes (with juice)
1 can (about 15 oz) tomato sauce
1 large Bay leaf
1-2 tsp dried oregano (depends on your taste)
1-2 tsp dried basil
1 tsp ground black pepper
1/3 cup good dry red wine
Saute sausage half way and break it up. Drain and add garlic and onion. Cook for about 5 minutes or until onion is limp and translucent. Add all the other ingredients and mix well. Simmer (covered), over medium-low heat but make sure a little steam can escape. You want the liquid to evaporate so the sauce gets thick. It will take 30- 45 minutes to get it thick. Stir often so it does not burn on the bottom. when thick, correct the seasonings- add salt and more herbs if they are needed.
I'll give you the version with Italian sausage. If you don't want sausage in the sauce just omit it and start with 2T of olive oil to saute garlic and onions in then proceed with the rest. This is my "universal" sauce- I use it for lasagna, spaghetti, you name it. It freezes well too.
CZ'S TOMATO SAUCE
16-18 oz good quality Italian sausage, out of the casings (I use half hot and half mild)
1 Tbsp fennel seed, toasted
2 large cloves garlic, peeled and chopped coarsely
1 large onion, peeled and chopped coarsely
1 large can (28 oz) peeled and diced tomatoes (with juice)
1 can (about 15 oz) tomato sauce
1 large Bay leaf
1-2 tsp dried oregano (depends on your taste)
1-2 tsp dried basil
1 tsp ground black pepper
1/3 cup good dry red wine
Saute sausage half way and break it up. Drain and add garlic and onion. Cook for about 5 minutes or until onion is limp and translucent. Add all the other ingredients and mix well. Simmer (covered), over medium-low heat but make sure a little steam can escape. You want the liquid to evaporate so the sauce gets thick. It will take 30- 45 minutes to get it thick. Stir often so it does not burn on the bottom. when thick, correct the seasonings- add salt and more herbs if they are needed.
Just washed and very dry. No need to chop if it is tender. As for cheese...
I like Swiss as it has a lower water content than mozzarella. But whichever you use, start with a smaller amount than you might usually use. ANd mozzarella is fine. Just not too much. It's a combination of rather delicate flavours that you'll want to stand out without a lot of gloppy cheese.
Hope you try it.
I like Swiss as it has a lower water content than mozzarella. But whichever you use, start with a smaller amount than you might usually use. ANd mozzarella is fine. Just not too much. It's a combination of rather delicate flavours that you'll want to stand out without a lot of gloppy cheese.
Hope you try it.
That photo is wild arugula. Quite common in Europe. There is much
less to the leaf than the domestic kind that we get.
What I neglected to say above is that the arugula should go on in the last 2 minutes of cooking. That way, it wilts slightly and adheres a bit to the top surface. In this photo, you'll see that the arugula will just bounce all over when you chew into the pizza. It was put on after cooking.
This makes quite a dry pizza. And you certainly need a thin crust for it. But my favourite.
And of course, it helps if you have really tasty muschrooms...cremini, or ????
less to the leaf than the domestic kind that we get.
What I neglected to say above is that the arugula should go on in the last 2 minutes of cooking. That way, it wilts slightly and adheres a bit to the top surface. In this photo, you'll see that the arugula will just bounce all over when you chew into the pizza. It was put on after cooking.
This makes quite a dry pizza. And you certainly need a thin crust for it. But my favourite.
And of course, it helps if you have really tasty muschrooms...cremini, or ????
REC: Grilled Pizza Dough
Pizza Dough, for grilled pizza
From BBQ USA, by Steven Raichlen
Advance Preparation:
1 hour 20 minutes to 1 hour 40 minutes for dough to rise
Ingredients:
1 ¾ cup warm water
2 packages active dry yeast (about 4 ½ teaspoons)
1 tablespoon molasses
2 teaspoons coarse salt (kosher or sea)
3 tablespoons extra-virgin olive oil
3 ½ cups unbleached all-purpose flour, or more if necessary
½ cup whole wheat flour, or more all-purpose flour
1- Place the water, yeast and molasses in bowl of a stand mixer, stir to mix, and let stand until slightly foamy, 5 to 10 minutes.
2- Add the salt and 2 tablespoons of the olive oil and mix with a dough hook on low speed until combined, about 2 minutes. Add the all-purpose and whole wheat flours and mix on low speed until a smooth dough forms and pulls away from the side of the mixer, about 8 to 10 minutes. The dough should be soft and moist but not sticky. If the dough is too wet, add a little more flour. The dough can also be made in a food processor; in this case, add the flour and salt first, followed by the yeast mixture and 2 tablespoons of olive oil.
3- Use remaining 1 tablespoon of olive oil to oil the inside of a large bowl. Gather the dough into a ball and place it in the bowl, turning to coat all sides with oil. Cover the bowl with plastic wrap and let rise until doubled in size, 1 to 1 ½ hours at room temperature, or overnight in the refrigerator.
4- Remove the dough from the bowl and place on a lightly floured board. Knead the dough a few times with your hands, until it has reduced to it’s original size.
5- Divide the dough into 6 even balls about 3” in diameter. Place the balls of dough on a lightly oiled baking sheet and brush each with a little oil. Cover the dough with plastic wrap and let rise at room temperature until soft and puffy, 20 to 40 minutes.
Yield:
Makes enough for 6 individual pizzas.
To grill the pizzas:
When ready to cook, brush and oil the grill grate. Working on the oiled baking sheet, flatten a ball of dough with the palm of your hand, then, starting at the top, stretch it out flatter. Rotate the dough disk and continue stretching away from center, using plenty of oil, until you have a very thin 12” oval.
(here is where I do my own thing…I placed the stretched dough onto a square of parchment paper and set aside, proceeding with each remaining piece of dough, and lining them up to be placed on the grill)
Gently lift the dough oval taking care not to tear it, and drape it on the hot grate over the hot zone of the fire. (I took a square of parchment and flipped it quickly over onto the grill, then peeled the paper off-less likely to distort the dough or fold it this way) Grill the crust until the bottom is golden brown all over, about 2 minutes.
Turn the crust over and move to the medium zone. Lightly brush the crust with olive oil, add toppings and slide back over the hot zone and grill until bottom is golden and cheese is melted, about 2 minutes more.
Pizza Dough, for grilled pizza
From BBQ USA, by Steven Raichlen
Advance Preparation:
1 hour 20 minutes to 1 hour 40 minutes for dough to rise
Ingredients:
1 ¾ cup warm water
2 packages active dry yeast (about 4 ½ teaspoons)
1 tablespoon molasses
2 teaspoons coarse salt (kosher or sea)
3 tablespoons extra-virgin olive oil
3 ½ cups unbleached all-purpose flour, or more if necessary
½ cup whole wheat flour, or more all-purpose flour
1- Place the water, yeast and molasses in bowl of a stand mixer, stir to mix, and let stand until slightly foamy, 5 to 10 minutes.
2- Add the salt and 2 tablespoons of the olive oil and mix with a dough hook on low speed until combined, about 2 minutes. Add the all-purpose and whole wheat flours and mix on low speed until a smooth dough forms and pulls away from the side of the mixer, about 8 to 10 minutes. The dough should be soft and moist but not sticky. If the dough is too wet, add a little more flour. The dough can also be made in a food processor; in this case, add the flour and salt first, followed by the yeast mixture and 2 tablespoons of olive oil.
3- Use remaining 1 tablespoon of olive oil to oil the inside of a large bowl. Gather the dough into a ball and place it in the bowl, turning to coat all sides with oil. Cover the bowl with plastic wrap and let rise until doubled in size, 1 to 1 ½ hours at room temperature, or overnight in the refrigerator.
4- Remove the dough from the bowl and place on a lightly floured board. Knead the dough a few times with your hands, until it has reduced to it’s original size.
5- Divide the dough into 6 even balls about 3” in diameter. Place the balls of dough on a lightly oiled baking sheet and brush each with a little oil. Cover the dough with plastic wrap and let rise at room temperature until soft and puffy, 20 to 40 minutes.
Yield:
Makes enough for 6 individual pizzas.
To grill the pizzas:
When ready to cook, brush and oil the grill grate. Working on the oiled baking sheet, flatten a ball of dough with the palm of your hand, then, starting at the top, stretch it out flatter. Rotate the dough disk and continue stretching away from center, using plenty of oil, until you have a very thin 12” oval.
(here is where I do my own thing…I placed the stretched dough onto a square of parchment paper and set aside, proceeding with each remaining piece of dough, and lining them up to be placed on the grill)
Gently lift the dough oval taking care not to tear it, and drape it on the hot grate over the hot zone of the fire. (I took a square of parchment and flipped it quickly over onto the grill, then peeled the paper off-less likely to distort the dough or fold it this way) Grill the crust until the bottom is golden brown all over, about 2 minutes.
Turn the crust over and move to the medium zone. Lightly brush the crust with olive oil, add toppings and slide back over the hot zone and grill until bottom is golden and cheese is melted, about 2 minutes more.
FRC I'm afraid the whole concept of pizza on the grill escapes me. The one time I had it in a very
good restaurant it didn't seem to be properly cooked. It seems to me that you'd need the very hot air of the oven surrounding the pizza to achieve thorough browning. But then I was brought up on Pepe's pizza in New Haven, Ct. than which there is no better. I've searched for it's equal these many, many years but have yet to find it.
good restaurant it didn't seem to be properly cooked. It seems to me that you'd need the very hot air of the oven surrounding the pizza to achieve thorough browning. But then I was brought up on Pepe's pizza in New Haven, Ct. than which there is no better. I've searched for it's equal these many, many years but have yet to find it.