Grilled Pizza Margherita

This is by FAR one of our favorite taste sensations in our family, and my honey said that these that I made tonight were my best EVER (I believed him, even though he always says sweet things like that to me). Everything always tastes better out on our deck, overlooking our 20 mile view, too!

If you haven't grilled a pizza, you are missing out on an absolutely easy and delicious delicacy!

I usually make my own pizza dough (Artisan Bread in Five Minutes a Day has a recipe for pizza dough ~ I haven't tried it yet, but it sounds delicious), but last night I used our grocery store's pre-made whole wheat version to save me time and life's energy.

Addendum 9/2/2010:

Last night I made THE best grilled pizzas EVER. Really. I know I say that a lot, but REALLY!!

Here's the secret: a durum semolina pizza dough.

Here's the DELISH and OH SO EASY recipe from Artisan Bread in Five Minutes a Day (p.80) ~

3 cups lukewarm water
1 1/2 tablespoons granulated yeast (1 1/2 packets)
1 1/2 tablespoons salt
3 cups durum flour
3 1/4 cups unbleached all-purpose flour)
(I add wheat bran as well)

Mix the yeast and salt w/the lukewarm water in a 5-quart bowl, or a lidded (not airtight) food container.

Mix in the flours without kneading, using a spoon, a 14-cup food processor w/dough attachment, or a heavy-duty stand mixer w/dough hook.

Cover (not airtight) and allow to rest at room temp until the dough rises and collapses (or flattens on top), approximately 2 hours.


The dough can be used immediately after the initial rise, or can be stored in a lidded (not airtight) container in the fridge for the next 14 days, breaking off a little and using it whenever you need it.

IMPORTANT: Pre-grill the pizza doughs before your serving/dinner time. Preheat grill to highest setting (mine read that it was heated to 550 degrees!! Beautiful!!).

Dust the surface of the dough w/flour and cut off a ball (orange-size, maybe??). Roll it out w/LOTS of flour (this dough is sticky at this stage!). You want it to be thin, but not too thin...and a good, manageable size to work with on the grill (and perhaps "individual" pizza sizes).

Olive oil one side and CAREFULLY lift the crust off the counter and put it on your HOT grill, olive-oiled side down. Close the grill for just a minute, maybe. When it's cooked a bit, olive oil the side facing up, and flip the crust over to cook the other side (close grill top again). Your crust should be thin enough to cook through in a few minutes. Repeat w/as much dough as you need for crusts.

Don't forget to save some dough for "dessert" pizzas! I olive oil those on the grill and then sprinkle them with powdered sugar! You could add your favorite jams, or even chocolate sauce!! Mmmm...yummers.

When you're ready to re-heat the pizzas for your meal, heat the grill to medium, place the crust on the grill (the *least-cooked* side down) and top w/sauce, fresh mozzarella and fresh basil. Close the grill to let everything heat up a bit, remove it from the grill, and top w/fresh ground pepper, a drizzle of olive oil and enJOY.

This method and this recipe produced THE most crispy, delectable pizza crust I have EVER made in my life! Absolutely perfect.

9/1/2010 ...Roxi, excited about our grilled pizza crusts (on plate, WAY above her salivating self... ;)...

(Photo: 9/1/2010)


(Photo: 9/1/2010)



Here's my pizza sauce: I sauté some minced garlic in olive oil until soft (do not have heat too high so that it browns), add some canned crushed tomatoes and some tomato paste, add some sea salt, pepper, red pepper flakes, basil, oregano and marjoram (that's the secret *killer* ingredient...SO delicious!). Use your own proportions to your own taste. Cook for a little while.
















Tonight's beverage was Sam's absolutely PERFECT Amaretto Sour. He said he's finally figured out what works best. 1/2 shot simple syrup, 1 shot lemon juice, and 1 1/2 shots Amaretto for each drink. It was sheer perfection delicioso!!

EnJoy.


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