Roasted Chicken

Grilled Pizzas

As grill cooking is becoming more popular with each passing day, try something a little different the next time you fire up the grill with pizza. The high heat and smoke add a depth of flavor usually only found in wood-fired pizza ovens.

As grill cooking is becoming more popular with each passing day, try something a little different the next time you fire up the grill with pizza. The high heat and smoke add a depth of flavor usually only found in wood-fired pizza ovens.

Basic Pizza Dough

3/4 to 1 cup lukewarm water (about 110 degrees F)

1 packet active dry yeast

2 1/2 to 3 cups all-purpose unbleached flour

1 teaspoon sugar

1 tablespoons olive oil, plus 1 teaspoon for oiling bowl

1 teaspoon coarse salt

A few grinds of black pepper

1/4 teaspoon dried Italian herbs

More oil for grilling

To add some texture to your crust you can add:

1/4 cup finely ground yellow cornmeal and/or

3 Tablespoons whole wheat flour

You will have to add more water with the whole wheat, or remove twice as much all-purpose flour before adding whole wheat flour.

In measuring cup stir together 1/2 cup water, yeast, and sugar to proof, about 10 minutes.

In a large bowl add remaining 1/4 cup water, 1 tablespoon oil, 2 1/2 cups flour, cornmeal (if necessary), salt, pepper, and herbs and blend until the mixture forms dough. Knead dough on a floured surface, incorporating as much of remaining 1/2 cup flour until the dough is smooth and elastic; about 5 to 10 minutes. Form the dough into a flattened ball and place in a large oiled bowl and cover with a damp towel.

Heat up the grill to medium hot, about 450 to 500 degrees F.

Hold the palm of your hand about 2 inches above the grate. (The width of 3 fingers)

Count the number of seconds before the heat causes you to pull away.

Place the bowl in a warm spot in your kitchen and allow the dough to double in size, about an hour or so. Pull off 5 or 6 equally sized pieces of dough and roll out with a floured rolling pin or by hand on a floured surface. You can also oil your hands with some olive oil and use a baking sheet to press the dough into a circle about 1/8 to 1/4 of an inch thick. Place dough rounds on a baking sheet and cover with plastic wrap and let dough rest for about 10 minutes. You can wrap the dough now and refrigerate for use within 2 days, or freeze. If freezing the dough, double wrap to prevent any odors from penetrating the dough.

Makes about 6 9-inch circles.

I like to oil each piece of dough with olive oil before placing them on the grill. Don't leave the grill for any reason, the dough cooks quickly and can burn very easily, but some charring is desirable.

Oil 1 or 2 circles and place on the grill, with a large grill spatula, lift up the dough after a minute or so and check the bottom. If one side is browning more quickly than the other, rotate it and grill until fairly even in color, 2 minutes total. Flip and grill the other side for 1 to 1 1/2 minutes. Remove from the grill and repeat with remaining dough.

At this point you can use the dough as flat bread and dip it in a mixture of olive oil, salt, pepper, and fresh herbs and maybe even some crushed red pepper flakes. Or you can add a variety of toppings to build some unique and flavorful pizzas.

If you are using a gas grill, consider adding some wood chips to a foil pan or smoking tray to add flavor. Also to finish off the pizzas, either turn the grill down to low, or place the crusts on the side of the grill that is off and cook with the lid closed. For charcoal grills, mound the coals to one side to have a hot and warm side.

Grilled chicken, Blueberry, and Monterey Jack Cheese

Add about 1/2 cup sliced grilled chicken and top with Monterey Jack or Mozzarella cheese, about 1/4 to 1/3 cup total. Dot with a few blueberries. For a Fall grilled pizza, add some chopped sage and dried cranberries.

White Pizza with Broccoli and Garlic

Chop some cooked broccoli florets, 1/4 cup, sauted minced garlic, and 1/2 cup shredded fresh Mozzarella.

Roasted Red Pepper and Fresh Mozzarella

!/2 cup of slivered or chopped Roasted Red peppers, about 4 ounces of sliced fresh Mozzarella. Sprinkle with some fresh thyme and oregano.

Zucchini, Ricotta, and Thyme

Grill some zucchini and chop about 1/2 cup, add 4 small dollops of ricotta cheese, and top with some sauted garlic and fresh thyme.

Goat Cheese, Pine Nut, and Pear

Add about 3 ounces of Chevre, crumbled, 2 teaspoons toasted pine nuts, about 8 thin slices or 1/2 of a Bosc pear. (Slice the pear in half, core and stem, cut in half lengthwise, then slice)

Can substitute Feta for the Chevre.

Note: You can also just cook one side of the pizza crust, flip over and your toppings, and continue grilling. You will still probably need to more the pizza over to the cooler part of the grill to melt the cheese.

Good luck and experiment with your favorite ingredients.

Try these:

Smoked Salmon, Dill, and Cream Cheese (Leave out the Italian Herbs from the dough)

Grilled Tomato and Basil

Bacon, Egg, and Cheddar (Again, omit herbs from the dough)

Italian Sausage, Provolone, Caramelized Onion, and Blackberry Preserves (A great flavor combination)

Shrimp, Olive Oil, Crushed Red Pepper, and Roasted Garlic