Grilled Pizza

Here's day two of meatless meals and I'm loving it!  Pizza on the grill - a huge favorite in our house.  You can choose white or multi-grain bread flour (we use multi-grain) ... and the dough is made the night before, so this meal comes together super fast after a long day's work.

Grilled Pizza

DOUGH (makes 3 pizzas):
2 1/2 cups warm water (110 degrees F)
2 teaspoons salt
4 1/2 cups bread flour (white or multi-grain)
2 teaspoons active dry yeast
1/4 cup bread flour, plus more for the counter top
1 tablespoon olive oil

SAUCE:

1 can (28 oz) tomato puree or sauce

1/4 cup tomato paste
2 tablespoons olive oil
1 tablespoon crushed garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Cheese and toppings of your choice for 2 pizzas

1 can cherry, apple, peach or any other fruit pie filling of your choice

CRUMBLE:

1/2 cup all-purpose flour
3 tablespoon sugar
2 tablespoon brown sugar
1/4 cup canola oil (any light flavored oil will do)
1/8 teaspoon salt
 

 

Pour the warm water into the mixer bowl, sprinkle in the salt, and add the flour (so the flour sits on top of the water). Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Fit mixer with the dough hook attachment.  Knead the dough on speed 2 for about 10 minutes. Add in 1/4 cup more flour and kneed until the dough is sticky, but elastic (about 5 more minutes). You could do all this in a bowl by hand as well - it just takes a little longer and a lot of muscle! Cover with plastic wrap and place in the refrigerator overnight.

To prep the dough for baking, let sit on the counter for 20 minutes or so.  

In a small saucepan, mix together the ingredients for the sauce.  Simmer on low, stirring occasionally while you're waiting for the dough.  Remove from heat.

With a spatula, scrape the dough out onto a well-floured surface.  Divide into three equal parts (having a bench scraper really helps in this process ... if you don't have one, use the back side of a large knife).  Stretch dough to form an 8 inch circle (all the time, flouring to keep from sticking to the counter and to your fingers).  It is so important not to roll out the dough, but to stretch instead.

Place onto a greased pizza pan and continue to stretch until it reaches the edges.  The dough is soft, so it's pretty easy to work with.  Preheat oven to 500 degrees F, or BBQ to 600 degrees F.  We use our BBQ in the summer because it really heats up the kitchen.

Add sauce and toppings as desired.

I used the roasted garlic leftover from yesterday's recipe, red onion, fresh grated parmesan and mozzarella on one pizza, and green olives, fresh grated parmesan and mozzarella on the other.

Place on BBQ or in the oven for 5-8 minutes.

While you're waiting for the pizza, mix together crumble ingredients in a small bowl.

Check the pizza often after 5 minutes.  The crust is done when it's golden on the bottom.

Multi-grain crust is always a little darker too ...

I only have two pizza pans ... and room enough for 2 pizzas on the BBQ, so I have to wait until my savory pizzas are done and the pizza pan cools to make the dessert pizza (the pan usually needs about 3 minutes to cool once the pizza is removed).

Stretch and place the dough on the the pizza pan as directed above.  Spread with pie filling and spoon the bits of crumble all over the top.  Bake on the BBQ or in the oven, 5-8 minutes - same as the savory pizzas.

 

Cherry is Matt's favorite, so that's usually what we choose.  But you could use peach or apple, really any canned pie filling will do.

I really hope Morgan remembers all our crazy recipe adventures.  I hope that someday she can use these same challenges with her family ... and that she'll never be afraid and always make the effort to try new things, just like her crazy mama. :)