Grilled Pizza

I watched this cooking show last night all about grilling. One of the things I have never tried was pizza on the grill. I was making lunch for my family and thought I would give it a try. It was really easy.

PREPARING THE DOUGH

You can find my dough recipe here. Once you have prepared it and let us rise, turn on your BBQ and heat to about 400 degrees.

Roll out your dough. (I divided it into four smaller pizza's since I was doing a few different kinds.)

Once BBQ is up to temperature, brush one side of dough with olive oil, place that side down right on the grill. Leave for about 2 minutes or until it bubbles and is firm enough to flip with a metal flipper. Make sure to brush with olive oil before turning over. Cook for about 2 more minutes and take it off the grill.

Load on your toppings and either return to the grill (I would turn it down to low about 250 degree) or put it in the oven at 375 until toppings are warmed and cheese is melted.





PIZZA VARIATIONS

Pesto Chicken





I spread about 1/4 cup pesto on the pizza dough
Top in order with:
1/8 cup mozza cheese
Balsamic onions (1/2 red onion, sauteed in olive oil. Add 1 tbsp balsamic vinegar when cooked).
1/8 cup Sun dried Tomatoes (drained)
1 Thinly Sliced grilled chicken breast (I grill it with basil and garlic salt)
Mozza cheese (your desired amount
1/8 cup feta

Mexican Pizza





Brush onto crust, 1 tbsp olive oil mixed with 1 Clove minced garlic
Top in order with:
1/8 cup mixed mozza and cheddar cheese
1 Thinly sliced Mexican chicken breast (2 tsp each chili powder and cumin, 1 tsp each Cayenne and paprika, mix together and coat chicken before grilling)
Mozza and cheddar cheese (as desired)
Cook

Before serving cut pizza into pieces and top with fresh salsa, sour cream and avocado slices.

Berry Crumble Phylo Dessert Pizza's

1/4 C ground almonds
1/4 C brown sugar
1/4 C oatmeal (ground)
1 tbsp cinnamon
1/4 C butter
1 granny smith apple
1 C blueberries

8 phyllo sheets/leaves
1/4 C melted butter

Preheat oven to 400 degrees.

In a food processor, grinder or blender, grind oats and almonds. Mix in sugar and cinnamon. Cut butter into the dry mixture. Set aside.

Peel and thinly slice the apple. Rinse and dry fresh blueberries. If you are using frozen; thaw drain and pat dry.

Take 1 sheet of phyllo and lightly brush it with melted butter. Lay another sheet of phyllo over top of it and brush with butter again. Fold in half and then in half again. Using a 6 inch pot lid (the smallest in the set) press down to make an imprint on the phyllo. I then cut out the phyllo circle.




Spray baking pan with cooking spray or lightly grease it with butter. Set 4 phyllo rounds on the pan. Take 1 tbsp of oat mixture and top the phyllo round. Then divide apples and blueberries between the 4 phyllo rounds. Top with the remaining oat mixture.



Bake for 15-20 minutes or until fruit is cooked and phyllo is golden brown. Cut in 4 slices with the pizza cutter and top with ice cream or cool whip. Serve warm.

BBQ Chicken Pizza

Pizza is such a family favorite. I made this the other night when my cousin came over for dinner. It turned out really well. I made the dough around lunch time, let it rise and then added the toppings and let it rest for the afternoon. It still rose a bit, but that made the dough really nice and fluffy when we cooked it for supper. I would stress that you grease the pan, especially if you are going to leave it rest for a time. I forgot to and the crust did not get as crispy as I would have liked and it stuck in a couple of places.


Using the pizza dough recipe, roll out your dough to fit the pizza pan.

Ingredients for 1 pizza:
1/4-1/2 Cup BBQ sauce
1 cooked chicken breast - sliced
1 large Red Pepper - cut in strips or small pieces (whatever your preference)
5 or 6 small mushrooms - sliced
2 cups (or more if desired) grated Mozza Cheese (I use partly skimmed mozza)
OPTIONAL - grilled onions

Spread BBQ sauce over the dough, arrange chicken, red pepper mushrooms and onions (optional) over the BBQ sauce. Top with cheese.

Bake at 400 degrees for 15-20 mins.

Pizza Dough

1 package dried yeast (1½ tsp or 8ml)
1/2 tsp sugar
1½ cup lukewarm water
3½ cups flour (I use a mixture of whole wheat 2.5 Cup and buckwheat 1 Cup - however next time I would only use WW)
2 TBSP Italian seasoning (optional)
1½ tsp salt
1 large egg - beaten
olive oil

Sprinkle yeast and sugar into warm water and stir together. Let rest for 10 minutes until mixture starts to bubble.

In the meantime, combine flour, salt and Italian seasoning in large bowl. Make a well in the centre and pour in yeast mixture and beaten egg. I use my Kitchenaid mixer with the dough hook to mix and kneed the dough into a ball.

You can use your hands too, just gradually work in the flour to make a dough.
Turn out onto lightly floured surface and knead thoroughly until smooth and elastic -at least 5 minutes. Limit your flour , just use enough so the dough will not stick to the counter.

Place dough in a lightly oiled bowl, turn dough around so that it becomes covered with oil. Then cover with a clean cloth and allow to rise for 45 mins or doubled in size.

Divide the dough in half and roll out to fit two pizza pans. Make sure you grease the pizza pans or your crust will stick after it has cooked. Top with desired sauce and toppings; cook at 400 degrees for 15-20 minutes or until crust is golden brown and cooked all the way through.