Raye Minor
03-19-2006, 11:11 AM
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Grilled Pizza
From IKnowWood
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This is one of the best things I can cook. There are two recipe's in this one, one for the excellent homemade pizza sauce and another for the pizza itself. These ideas came from years of doing Pizza with a friend of mine and I used to do a chain Pizza Sauce recipe but I made it my own since then. The rest came from ideas I saw from the Surreal Gourmet on Food TV a few years ago. Try this, its real easy and leads to a wide array of your own experimentation.
The Sauce Ingredients:
1 Tbs EVOO
2 tsp minced garlic
9 Italian Plum tomatoes, chopped
3 tsp regular granulated sugar
1 tsp Freeze Dried Basil
1 tsp Freeze Dried Oregano
2 tsp good Italian spice mix (I use Sons of Italy)
1 small can of Tomato Paste
Making the Sauce:
In a non-stick pan, heat the EVOO.
Toss the minced garlic to lightly toast.
Next toss in and blend:
Chopped tomatoes (Hint: if you want more sauce, just add more tomatoes)
Garlic
Add the sugar and dry spices--mix very well.
Reduce to low to simmer and stir it frequently to help break up the tomatoes. (Soon it will get real watery)
Keep simmering and stirring until most of the water is gone.
Once it is reduced mix in the Tomato Paste and take off heat.
Pizza Dough Ingredients:
1 cup and 2Tbs water
2 Tbs EVOO
3 cups all-purpose Flour
1 tsp Salt
1 tsp sugar
2 and ½ tsp Active Dry Yeast
Sausage and Pepperoni Pizza Toppings Ingredients:
3 cups Mozzarella Cheese
1 container of Jimmy Dean Hot Breakfast Sausage, cooked, drained, and crumbled
½ big stick of Burtollini Pepperoni, peeled and sliced
Pineapple and Bacon Pizza Topping Ingredients:
3 cups Mozzerlla Cheese
1 lb of thick bacon, chopped to 1 inch sections and rendered and drained
1 small can of Pineapple chunks
Directions--Grilling the Pizza Pies:
Pre-heat the Grill, use a very hot grill where you can turn off the middle burners. If not you need to grill at much lower temps. The goal here is to toast the dough and allow dough bubbles to happen (this gives a great crunchy crust). So pre-heat nice and hot, say 400 degrees. Apply Grillin Pam.
Bring the dough out, open the lid and quickly put the dough on. U a paddle for this or the dough flopped over your hand works best.
Turn off the middle burner. And put the rest to low.
Using tongs wait, with lid open. At that point, use the tongs and gently lift the edge and jiggle the pie. Spin it 30 degrees. Repeat every 30 seconds to get a consistent crust.
When ready. Have all topping ready, ½ of the sauce, the 3 cups cheese and your toppings for first pizza. Turn off heat. And flip.
Spread ½ prepared sauce in circular motion to get a good cover, leave a edge reveal from ½ inch to 1 inch. The quickly distribute toppings and cover all with the 3 cups cheese.
Turn burners back on (middle on very low, rest on low). And COVER THE GRILL. Wait for 1 minute, then pull out the tongs again and once again 30 degree spin. Turn off the middle burner again. Others stay on low. Cover, wait 45 seconds and spin. Repeat till the crust looks good.
At this point, many times the cheese is not melted. If not, pull onto a pizza pan and pop in 300 degree oven to complete the melt.
Repeat with 2nd pizza toppings and other ½ sauce and dough. When the 2nd is ready, swap whats in the oven and enjoy.
Grilled Pizza
From IKnowWood
http://www.susanminor.org/images/smokers/sunsepa.gif
This is one of the best things I can cook. There are two recipe's in this one, one for the excellent homemade pizza sauce and another for the pizza itself. These ideas came from years of doing Pizza with a friend of mine and I used to do a chain Pizza Sauce recipe but I made it my own since then. The rest came from ideas I saw from the Surreal Gourmet on Food TV a few years ago. Try this, its real easy and leads to a wide array of your own experimentation.
The Sauce Ingredients:
1 Tbs EVOO
2 tsp minced garlic
9 Italian Plum tomatoes, chopped
3 tsp regular granulated sugar
1 tsp Freeze Dried Basil
1 tsp Freeze Dried Oregano
2 tsp good Italian spice mix (I use Sons of Italy)
1 small can of Tomato Paste
Making the Sauce:
In a non-stick pan, heat the EVOO.
Toss the minced garlic to lightly toast.
Next toss in and blend:
Chopped tomatoes (Hint: if you want more sauce, just add more tomatoes)
Garlic
Add the sugar and dry spices--mix very well.
Reduce to low to simmer and stir it frequently to help break up the tomatoes. (Soon it will get real watery)
Keep simmering and stirring until most of the water is gone.
Once it is reduced mix in the Tomato Paste and take off heat.
Pizza Dough Ingredients:
1 cup and 2Tbs water
2 Tbs EVOO
3 cups all-purpose Flour
1 tsp Salt
1 tsp sugar
2 and ½ tsp Active Dry Yeast
Sausage and Pepperoni Pizza Toppings Ingredients:
3 cups Mozzarella Cheese
1 container of Jimmy Dean Hot Breakfast Sausage, cooked, drained, and crumbled
½ big stick of Burtollini Pepperoni, peeled and sliced
Pineapple and Bacon Pizza Topping Ingredients:
3 cups Mozzerlla Cheese
1 lb of thick bacon, chopped to 1 inch sections and rendered and drained
1 small can of Pineapple chunks
Directions--Grilling the Pizza Pies:
Pre-heat the Grill, use a very hot grill where you can turn off the middle burners. If not you need to grill at much lower temps. The goal here is to toast the dough and allow dough bubbles to happen (this gives a great crunchy crust). So pre-heat nice and hot, say 400 degrees. Apply Grillin Pam.
Bring the dough out, open the lid and quickly put the dough on. U a paddle for this or the dough flopped over your hand works best.
Turn off the middle burner. And put the rest to low.
Using tongs wait, with lid open. At that point, use the tongs and gently lift the edge and jiggle the pie. Spin it 30 degrees. Repeat every 30 seconds to get a consistent crust.
When ready. Have all topping ready, ½ of the sauce, the 3 cups cheese and your toppings for first pizza. Turn off heat. And flip.
Spread ½ prepared sauce in circular motion to get a good cover, leave a edge reveal from ½ inch to 1 inch. The quickly distribute toppings and cover all with the 3 cups cheese.
Turn burners back on (middle on very low, rest on low). And COVER THE GRILL. Wait for 1 minute, then pull out the tongs again and once again 30 degree spin. Turn off the middle burner again. Others stay on low. Cover, wait 45 seconds and spin. Repeat till the crust looks good.
At this point, many times the cheese is not melted. If not, pull onto a pizza pan and pop in 300 degree oven to complete the melt.
Repeat with 2nd pizza toppings and other ½ sauce and dough. When the 2nd is ready, swap whats in the oven and enjoy.