Tuesday, July 15, 2008

Grilled pizza

YES it is delicious!! MMmmmmm.

I've been wanting to try some, but hadn't yet. Now my hubby he could eat pizza every DAY, but not me. Soooo I spread it out and manage to stretch it to a few times a month. Usually we do the same old oven route, the crust is getting thinner and thinner each time. Sooo I decided yesterday I was going to do it on the grill. I'd gotten an email about grilling and decided it was time. Here's what I did YUM!!

I made our basic bread dough and added some pizza seasoning to the mix for crust. I leave it a little wet so the dough can be rolled thinner. I think I have a previous post on making bread, I'll come back and link it if I can.

Anywho, I turned on my grill, warmed it up so it was about 400 degrees. I use a cloth BBQ brush to rub oil on the hot grill. Inside I rolled out some dough, not to big of a piece, but any size will work. I covered one side with melted garlic butter (just some marg and some crushed garlic). I than put it on the grill butter side down and left it for a few minutes with the lid closed. after it was brown with grill marks and mostly cooked I manuverd a cookie sheet and spatulas under it to flip it over. My first attempt was to large, so it was quite a site I'm sure.

Once it was flipped, I decorated it, rather quickly. Sauce, fresh sliced mushrooms, ham and pinapple than cheese. Closed the lid and walked away. I checked it about 10 minutes later and it was almost done. Once the cheese was melted in the middle of the pizza, the dough was done on the bottom. Than i slid it onto a cookie sheet and took it inside.

It was really good. My hubby, who frequents Chicago pizza joints, said so!!
After almost 11 yrs of marriage, he tells me if its not! LOL

So today I am enjoying left over grilled pizza. i didn't get a picture, cause we were to anxious to eat!! But you should try it, it is a keeper.

One thing I would change, not make so much dough. It starts raising to much and makes the crust thicker. Usually we get 2 huge cookie sheets of pizza and a 9x13 of bread sticks. It's better the first time, so I'll half the dough next time. But it was still yummy!

Using your grill like an over opens a whole new ballgame for baking. Hmmm homemade bread on the grill, now that's an idea, in the pan of course


Amanda Kaake said...

That's cool! My brother does this same thing but he does individual pizzas in an oval shape. That might help with your dough problem:) He grills the dough then brings it in for people to top, then back out it goes.

Jen said...

Oh now that's a good idea. Than they can take their time if they want. I thought this would be fun to do with a group, but wasn't sure how to make it work, that solves it. Thanks.

who wants to grill pizza at my house??? LOL