3 minute read
Recipes
Pizza Pie! RECIPES:
There's nothing better than a carefully-crafted pizza. Whether it's a classic pepperoni and extra cheese or an artisanal creation featuring this season's bounty, pizza is an almost universal love. And for good reason! It's endlessly versatile, yet always delightful. For this issue, we were inspired to share some great pizza recipes with the grill in mind. Obviously, these recipes can be adapted for indoor baking, but we love all the flavor that a grill can add to the pie. That's truly amore!
Great Pizza Crust for Grilling
1 2/3 c. warm water 2 teaspoons active dry yeast 1/4 c. olive oil 5 c. all-purpose flour 4 tsp. kosher salt Mix water and yeast together in your stand mixer’s bowl and let stand until yeast dissolves. Stir in olive oil and salt. Add flour in two batches, mixing by hand until a shaggy dough is formed. For 6 minutes, knead the dough on low using a dough hook until a smooth ball is formed.
Using a bench scraper, cut the dough into your desired number of crusts (4 lumps will form four 12-inch pizzas). Lightly grease a pan with olive oil. Place dough into pan, and turn to coat both sides with olive oil. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour. Preheat your grill. (If using a pizza stone, place it in and preheat with the grill.) Create an area of direct heat and an area of indirect heat.
Stretch the dough into a round, draping over your fists to stretch into the desired size.
Flip the dough onto the grill over the direct heat, or onto the pizza stone over direct heat. Grill until the bottom is just barely cooked, then move to the indirect heat. Top your pizza with desired toppings. Close the grill and cook until toppings are cooked to desired doneness. TIP: precook any raw meats to ensure proper doneness and to avoid excess grease slicks. adapted from TheKitchn
Gried Fig fabulous pizza
Pizza dough (see Great Pizza Crust for Grilling recipe) 20 oz. cheese (goat cheese, gorgonzola or mozzarella) in small crumbles or shredded 3 T. olive oil 2 c. caramelized onions 14 figs, sliced 1/2 c. chopped chives 1/2 purple onion, thinly sliced (optional) 1/2 c. fresh herbs or arugula (optional) sauce, if desired
Optional: place cheese, olive oil and a pinch of sea salt to a food processor, and puree until smooth. Stir in chives.
When ready to top pizza, spread it with sauce (if desired), and add cheese mixture. Top with onions and sliced fig, and warm through. When ready to serve, top with fresh herbs. TIP: this recipe is easily adaptable. If you like firmer cheese, place it directly on the pizza without making the puree. If you want softer figs, grill them lightly before adding them to the pizza. Sauce or no sauce. Drizzle with olive oil, balsamic vinegar or leave it plain. Throw on some prosciutto, bacon, sauteed mushrooms or chicken. Add your favorite herbs, microgreens or arugula... or not! Get playful with this delicious pie.
Shrimp:the Other Pizza Protein Never had seafood on pizza? You're missing out! Shrimp is a wonderfully versatile ingredient for pizza. It’s tasty with a plain marinara, a creamy white sauce or a fresh pesto. We recommend finishing your grilled pizza with bright, fresh herbs or microgreens. Worried about proper cooking? Feel free to grill them separately and add to the pizza just before serving. White clam pizzas are a niche favorite. Load your crust with clams, garlic, olive oil and mozzarella – skip the sauce (or even the cheese, if you prefer!) For the more culinarily adventurous, squid, mussels, anchovies and sardines are all great options. Some people even like salmon pies… to each their own!
