The recipe Grilled Pizz It works well as a main course.
Instructions
1
Watch how to make this recipe.
2
Special equipment: Vise-Grips
1
Combine the flour and yeast in the work bowl of a stand mixer.
Ingredients you will need
All Purpose Flour
Yeast
Equipment you will use
Stand Mixer
Bowl
2
Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes. Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil.
Ingredients you will need
Syrup
Olive Oil
Dough
Water
Salt
Cooking Oil
Equipment you will use
Stand Mixer
Bowl
3
Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour. Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball.
Ingredients you will need
Dough
Roll
Wrap
Cooking Oil
Tea
Equipment you will use
Dough Scraper
Plastic Wrap
Kitchen Towels
Knife
Bowl
1
Heat a gas grill to high and make sure the grill grates are clean and free of debris. Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside. Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go.
Ingredients you will need
Red Pepper Flakes
Olive Oil
Garlic
Tomato
Dough
All Purpose Flour
Roll
Salt
Equipment you will use
Mixing Bowl
Rolling Pin
Grill
2
Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary. Oil the grill grates and decrease the heat to medium.
Ingredients you will need
Dough
Cooking Oil
Equipment you will use
Grill
3
Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate.
Ingredients you will need
Olive Oil
Tomato
Dough
Equipment you will use
Grill
4
Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes.
Ingredients you will need
Tomato
Crust
Equipment you will use
Grill
5
Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce.
Ingredients you will need
Olive Oil
Tomato
Dough
Sauce
6
Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.
Ingredients you will need
Mozzarella
Parmesan
Cheese
Basil
Crust
Equipment you will use
Wire Rack
1
Heat a gas grill to high and make sure the grill grates are clean and free of debris.
Equipment you will use
Grill
2
Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2 pound weight. Set aside at room temperature for 20 minutes. Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go.
Ingredients you will need
Mozzarella
Dough
All Purpose Flour
Roll
Equipment you will use
Paper Towels
Rolling Pin
3
Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary. Oil the grill grates and decrease the heat to medium.
Ingredients you will need
Dough
Cooking Oil
Equipment you will use
Grill
4
Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes.
Ingredients you will need
Olive Oil
Crust
Dough
Equipment you will use
Grill
5
Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing. To shape and cook cracker pizza: Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack.
Ingredients you will need
Mozzarella
Prosciutto
Olive Oil
Parmesan
Crackers
Cheese
Crust
Dates
Dough
All Purpose Flour
Thyme
Roll
Equipment you will use
Wire Rack
Rolling Pin
6
Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place.
Ingredients you will need
Dough Sheet
7
Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste. Attach the Vise-Grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.