Tuesday, July 28, 2009
I've seen a lot of recipes in the food rags lately for pizza cooked on the grill. We're kind of obsessed with grilling right now, so I couldn't wait to try it out. Plus, pizza is a given crowd-pleaser at Chez T.
Now I could make my own dough, but I am a yeast-o-phobe. Plus, we have a couple of really good pizzerias in town that sell dough to incompetents such as myself. Alternatively, you could also just buy frozen bread dough in the grocery store and thaw according to package directions.
According to my new bible, Weber's Way to Grill, pizza should be first grilled on direct medium heat. The girls and I rolled out individual balls of dough (about the size of an orange) to 1/3 of an inch thickness while hubby fired up the grill.
Note from me: dough is really fun to play with! We got messy!
The flattened dough got a good brush with olive oil, was placed on parchment paper and allowed to rest for 10 minutes.
Hubs the placed the dough rounds on the grill (4 at a time) and grilled until the crust was firm on the bottom and had grill marks, about 3 minutes with the lid closed.
Then came the fun part! Grilled side facing up, we decked out our pizzas according to personal taste/whimsy.
I set out the following choices:
-fresh mozzarella, sliced
-roasted red peppers
-red onion, sliced
Once topped, the pizzas get another spin on the grill, with the lid closed, for 2-5 minutes or until the cheese is melted and the bottoms are crisp.
We had a blast making grilled pizzas. I have a feeling this will be a weekly ritual around here while the nights are still warm and the stomachs greedy.