Grilled Pizza
I grew up on homeamde pizza and I have kept the tradition. We have homemade pizza once a week. It is really quite easy, and I love it. But, I don't think I can ever go back to baked pizza....Okay, I probably will during those cold winter months when I don't feel like being outside long enough to cook something on the grill. But, really, the first time I saw someone grill pizza (thanks to Bobby Flay on "Grilling with Bobby Flay", I decided that I was going to grill pizza someday. That someday was last Sunday (we bought our co-graduation present, the grill, last saturday). I've made it, and I am never turning back. It was so delicious! If you have a grill you've got to give it a try!
Ingredients
For the 100% Whole Wheat Pizza Dough:
3/4 cup warm water
1/2 tbs honey
1/2 tsp salt
1 tbs Extra Virgin Olive Oil
2 cups of flour
1/2 tbs yeast
3 tsp wheat gluten
1/2 tbs dough enhancer
For the sauce
1 28ounce can crushed tomatoes
1/4 cup water
2 tsp honey
a dash of red pepper flakes
1/2 diced onion
1 tsp dried oregano
1 tsp dried basil (I use about 3-4 tbs fresh basil)
1/2 tsp dried parsely
Whatever toppings you like. Less is more for a grilled pizza. We grilled yellow squash on the side, and then chopped it, and sprinkled it on top later. In the picture, we have mozzarella, turkey pepperoni, canadian bacon, and turkey sausage.
For the sauce:
Saute onion until it becomes translusent. Add the tomatoes, honey, water, and the herbs. Simmer, covered for 30 minutes.
For the dough:
Mix all ingredients together. Knead for 10-15 minutes, until it gets a silky-smooth texture. Let it raise for 30 minutes-1 hour (I just wait till it's about doubled in size). In the mean time, turn on your grill. You will have to play with the temperature a little bit. Mine was too hot the other day. So, I kept it at around medium heat. Once the dough has risin, sprinkle corn meal (I ground my own last week! So easy. Its just made out of popcorn kernels. Who'd a thought?) on a clean surface. Roll the dough on the corn meal. I like to roll my dough ball in it and then roll it on some more cornmeal. When the dough is sufficiently rolled (depending on if you like thick crust or thin), place it on something you can slide it off of easily (they say use a pizza peel. I used an upside down jelly roll pan). Make sure to cover the pan with more corn meal before you put the rolled-out dough on it. Let it cook until it gets nice light golden brown stripes on one side. Grab the pizza peel (or other pan), and with a few spatulas, or tongs, flip the pizza over and put it onto the pan so that cooked side is facing up. Add the sauce, and whatever toppings you want. Place the pizza back on the grill and cook until the crust is golden brown and cooked all the way, and the cheese is melted.
Cut and serve.
Makes 8 pieces.
The crust, sans sauce or toppings, is about 123 calories a slice.
So good!
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