A goal of mine (and an earlier blog post, double click the blue letters). In that post I go into details about the best way to achieve the goal of a making a seemingly simple flat bread, topped with a sauce and cheese. I have a never fail yeast pizza dough recipe, a deliciously fresh rich pizza sauce (from scratch) and a bit of history.
Once you learn the tricks of the trade, Pizzeria Pizza at home is simple and addictive. My dough recipe makes 4 dough balls, so each time I make pizza I have 4 canvasses to create. Generally I make a pizza Margherita (pictured to the right, sauce, cheese and basil). The Margherita is recognized by many as the first and original version of the modern pizza.
BUT WAIT...How would you like to be ... THAT GUY (or Gal) That can (and regularly does) do amazing things on a grill...
A Couple of weeks ago I went into detail on GRILLING a pizza on a standard backyard grill. Easy, Fun, Spectacular.
This week I am going back to my adventures of Island Living. During my all too brief time of living on St. Thomas in the US Virgin Islands I fell in love with this pizza. Steak, Blue Cheese, Onions and Chunky Tomatoes, grilled to perfection and served up with a bottle of wine ($25 on the island, priceless when made at home).
And once you know the tricks, easy as could be...
Easy like taking a ball of dough, hand form the shape (always rustic on the grill, never a perfect circle, part of the charm), Grill the dough, add toppings and create something unusual and FANTASTIC!
This makes a great appetizer, side dish or main course.... And it is a real crowd pleaser!
Oh... And it is beyond easy...
Anyone can do this... Anyone can be that GUY (or Gal) on the grill!
All you need for this...
1 Ball of Pizza Dough
A couple of TBS of Pizza Sauce
4 OZ Mozzarella Cheese, Grated
Thin slices of ribeye steak
1/4 of a Red Onion, Thinly Sliced
1 Medium Tomato sliced
2 OZ Gorgonzola Cheese, minced
The rest is all technique. Read over the post on Pizzeria Pizza at Home, then try this...
Next is the only real trick... HOT! Get your grill HOT. If using coals, preheat the grill for at least 20-30 minutes or set your gas grill, all burners running on high for at least 10 minutes.
It only takes about 3-4 minutes for the dough to start to bubble. use a wide turner or tongs and test the doneness.
The bottom will be starting to crisp up...And get grill marks.
Since it has started to crisp, the soft dough has started to cook and turn solid. Easy to turn. Since the grill grate was hot, it never sticks.
Time for toppings...
Since this is HOT, don't worry, sauce will heat and the cheese will melt. So, spread the handful of cheese around
Again, no design, stick with the rustic look.
And at the last minute... spread the Gorgonzola over the top
And that's it!
Close the lid and let everything get really HOT for only another couple of minutes... And here you are!
But as with most recipes, the basics can be learned in minutes; mastering the art will take a lifetime (or at least 52 tries). You can achieve success with my Pizzeria 101 Link, a cookie sheet, standard oven and items in most every kitchen. But... eventually you will want to try the toys of the trade So if you want to dig deeper, I recommend these books and items...
Enjoy your Pizza making... Let me know what pizzas you are making and be sure to come take a look next Sunday to see what I come up with this week!
This is Pizza #5 in my list of 52 Pizza Party Pizzas...
Week #1 ...A simple Salami Pizza (break free of the addiction to Pepperoni). A classic example of the Italian belief that less is more... Allow a quality ingredient like the artisanal Dry cured sausage, the sauce and the cheese balance beautifully!
I made a fantastic HOT Sausage Pizza... Made with mini balls of sausage (there is a small trick) that also looks as dramatic as it is tasty!
I was on the grill making a dessert or Appetizer FANTASTIC Honey - Goat Cheese - Arugula Pizza... Delicious and PERFECT if you want to WOW your friends with something unique on the GRILL!
A Pizza from my youth, the (then) exotic sounding Canadian Bacon and Onion GRILLED pizza! Loaded with color and the unique taste of the sweet juicy back bacon that became a legend back in Pekin, Illinois in the 70's.
OK, be sure to come back next Sunday... I already have plans for next weeks' Za!
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Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!
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