I worked in restaurants for nearly a decade, and while I never attended culinary school, I can whip up many a gourmet dish. While it has been more than a dozen years since I worked in a kitchen, I am not shy to make the most of this latent talent. The first time I met my mother-in-law, I cooked Chicken Cordon Bleu for her, and I am pretty sure she has loved me every day since.
On Easter I made grilled pizzas, one of my favorites for the grilling season. I made the dough from scratch (one day I might post my standard dough recipe), and topped it with olive oil, garlic, fresh chopped basil, and fresh mozzarella cheese. (I saute the garlic in the olive oil to get the best flavor, then brush the mixture on top of the pizza.)
Grilling a pizza is a great way to cook it. After your dough rises, you shape it into a ball and let it proof for about a half hour. Proofing is a second rising. You can find additional insight on second risings in the Book of Revelations. Then you flatten the ball out using your hands and/or a rolling pin. I prefer to hand-toss the pizza.
Once your dough is shaped, set it on a pan and dock it by poking little holes all over the surface (I use a fork to do this). Docking the pizza will keep it flat when it cooks. If you don't dock it, it will puff up all over. Once it's shaped and docked, let it sit for another 10-15 minutes before cooking it.
Pre-heat the grill to medium-high, about 300 degrees. Transfer the pizza from the pan directly to the grill and cook it for about 3 minutes. When the bottom is golden-brown, flip it over and add your toppings. It cooks quickly, so if you have a lot of cheese, turn the heat down and close the lid so the dough doesn't burn before the cheese melts.
Once the cheese is melted, slide the pizza onto a pan, slice it, and serve. We serve grilled pizza as a flatbread appetizer...
17 comments:
That's cool, Rick. I've never thought about making a grilled pizza. Of course, I've never tossed dough either. If you're taking votes, I vote for you to post your dough recipe. I for one would relish the information.
Now I'm hungry.
Yummy! Thanks... Every Tuesday I do "Food for thought" and post recipes now!
Eric- I'll get the dough recipe on here in the next few weeks. I'll wait until I make dough again so I can include pictures.
Laurel- I didn't mention it in the post, but the pizza also had a garlic-herb crust. Yum.
JJ- I've been mulling over a weekly recipe post, but lately have been taxed* and struggled to get any kind of weekly post up.
* Yes, that was a pun. A bad one. And totally intended.
Dang, dude, I want to come eat pizza at your house! That is one fine-looking pie.
Tricia- You should see my stromboli...
Wow! You are a man of many talents!
Great, it's 9:30 and I'm hungry for pizza. Thanks. (No really, thanks-- once we get a barbecue we'll totally have to try this!)
Oh, man. That looks good. Next year I may show up for Easter.
That looks absolutely divine! I don't know why, but it doesn't surprise me that you love to cook. :)
Thanks! Easter also included grilled lamb chops that were to die for.
Rick; did you know Charity Bradford is having a baking blogfest on May 1?
Sounds like your kind of experimental fun. Check it out at:
http://charitywrites.blogspot.com/2010/03/50-followers-baking-blogfest.html
When's the next pizza night. I love pizza, but frankly, take out just doesn't alway get it for me.
..........dhole
Donna- Thanks for the tip, I'll check it out. Not sure when we'll do pizza next, but we don't do delivery often at the Daley house. I've spoiled my family.
You are so adorable :)
Damn, that looks good! Yes, please post recipes!
So do you get looks of horror from your kids' friends? "Whadda ya mean you don't order pizza?"
Suzan- My kids tell all their friends that their Dad makes the best pizza in the world. The do this before the subject of delivery comes up, like a pre-emptive strike.
More recipes to come, stay tuned!
Yum! Now if only my grill worked!
Post a Comment