June 4, 2009

Grilled Margarita Pizza

The first time I read about putting uncooked pizza dough on the grill, I was totally doubtful. According to my law of physics, the dough would heat up and most likely seep through the grill grates into the fire.

Imagine my surprise when I tried it. The pizza came out totally perfect, and absolutely delicious. It's crispy, flavorful, and will not last once it's served hot off the grill. This is a fun recipe to share with friends or neighbors for a Friday night get together. You will definitely impress your guests, (and yourself, when you see the dough doesn't fall through the grates). Goes great with an antipasto and pitchers of your favorite summer drinks.

Grilled Margarita Pizza
1 large ball fresh pizza dough
1/4 cup olive oil
5 garlic cloves, peeled/sliced thin
1 tablespoon dried Italian herbs
1 tablespoon dried parsley
1/4 teaspoon dried pepper flakes
sea salt/pepper
10 basil leaves, sliced thin
4 plum tomatoes, diced
2 cups shredded mozzarella
1 cup grated parmesan

In a nonstick fry pan, pour in the olive oil. Heat; add garlic, herbs, parsley and pepper flakes. Saute until garlic is browned. Place a strainer over a small bowl. Pour olive oil mixture through the strainer into the bowl. Discard garlic. Set oil aside.

Wash the basil, slice and put in a small cup. Finely dice the tomatoes. Mix the cheeses together in a small bowl.

Flour a clean surface. Cut the pizza dough into four equal sections.
Shape into four circles, approximately 12 inches diameter. Season each side with salt and pepper; place circles on a floured cookie sheet or large cutting board.

I've found the best way to do this is have everything ready for assembly next to your grill. You can grill the pizza in batches as it's hard to fit 4 dough rounds evenly on the grill. Spray grill with cooking spray, then heat to about 400 degrees. Place dough directly on hot grates; cover and cook for 5 minutes. Gently lift with a spatula and check the bottom. If dough seems to be browning too fast, turn down the heat. Once there are light grill marks on the pizza bottom, carefully flip.
Brush olive oil mixture over entire top of crust. Top with tomatoes, basil and cheese.
Turn off one side of the grill; move pizza off the flame side. Turn remaining burner on high and continue cooking pizza for about 15-20 minutes, covered. (Grill should register at about 400 degrees.) Pizza is done when cheese is melted and bubbling.
Remove with spatula to a cooking board or platter. Slice and serve while hot.

Pizza should be thin, light and airy inside. If it seems undercooked, place it back on the grill on high heat. Continually check the bottom, and move it around frequently to avoid burning.
Kick back, laugh, relax...enjoy life- :)

1 comment:

Hannah said...

This looks great! I've heard about grilling pizza and it is definitely something I want to try.