pesto pizza on the grill

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Pizza on the grill may sound like a huge undertaking but we can assure you it is as easy as using the oven and tastes so much better. The grill is perfect for achieving high direct heat, which creates a crust that is crisp, brown and smoky. Seriously, pizza on the grill looks and tastes like the pizzas you find at restaurants that specialize in wood-fired pizza. So before you build a pizza oven in your backyard, or like us, can’t convince your parents to do so, try this pizza on the grill recipe.

Don’t be discouraged if you don’t have access to a grill, this pizza will taste great in the oven as well. Just cook at 400° F for 15-25 minutes.

RECIPE
makes 2 personal pizzas
pizza dough*
1/3 cup pesto
2-3 cloves garlic, diced
1 ½ tablespoons sundried tomatoes, diced
¼ cup cherry tomatoes, halved
2 tablespoons pine nuts
¼ cup fresh spinach, chopped
8 oz. fresh mozzarella, sliced
olive oil for the grill

DIRECTIONS
Preheat the grill to 450° F

Split the pizza dough in two and roll out each pizza to a traditional thickness. A slightly thick crust will be better for the grill but do not make it too thick that will make it hard to cook throughout.

Prepare your pizza toppings so they are ready to go, this is a quick process so you will want to have all ingredients handy.

Dip a paper towel into the olive oil and lightly grease the grill. Place the dough on the grill and close the lid. Check on the pizza dough at two minutes to make sure it is browning evenly: adjust if necessary. Cook for an additional one to two minutes, depending on how brown you like your pizza crust. When it is finished, remove the pizza dough from the grill using a baking sheet or a pizza peel.

With the grilled size facing up, top the dough with half of the toppings in the order they are listed. While you are topping one pizza, brown the other dough on the grill and be sure to reapply olive oil.

Once you have finished topping the pizza, return it to the grill. Reduce the heat and let the pizza cook for 3-4 minutes. The bottom should be browned nicely and the cheese should be melted and bubbly.

*yeast free pizza dough
1 pizza or 2 personal pizzas
2 1/2 c. flour
2 3/4 tsp. baking powder
1 tsp. salt
1 tbsp. oil
¾ c. water

In a large bowl mix together the dry ingredients. Slowly stir in the water and oil and continue stirring until a ball is formed.

The dough should be soft, but not sticky. If it is too stiff, slowly add more water until it is at the correct consistency.

Knead the dough on a floured surface for 3-4 minutes.

If you are not using the dough immediately, cover the dough in cling-wrap and store in the fridge for up to a day.

When you are ready to use, roll out the dough to the desired thickness and size.

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