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Recipe Thursday-Grilled Pizza

Posted on September 9th, 2010 | Posted in Main Course, Recipes

I’m sure that everyone is now familiar with grilled pizza, since it seems to be on everybody’s food blog these days, but I still wanted to put in my two cents! I absolutely love pizza and I did not think that it could get any better, but how naive was I, of course grilling it makes it tastier.  Since a lot of our customers are pizza shops I thought that I would highlight some of our pizza ingredients and one of my favorite pizza toppers, pesto!  Now I make my pizza dough from scratch, but we also sell pizza balls for shops that don’t want to mess with the dough aspect.  Grilling pizza does take some practice, but after a few attempts it can be mastered.  Also, this dough recipe can be used in a regular pizza oven.

Grilled Pizza

Serves 4

Ingredients for 1 Pizza

1/4 cup warm water (about 110 degrees)
1 1/8 teaspoon instant yeast (991830)
1/2 & 1/8 cup water, at room temperature
1 tablespoon extra-virgin olive oil (992055)
2 cups flour-So Strong and Balancer Pillsbury (991864/991863)
3/4 teaspoon salt (CQS030)
Nonstick cooking spray for oiling the bowl (992016)


pesto (990377)
genoa salami Citterio (441101)
fresh diced tomatoes
shredded whole milk mozzarella Bella Fran (775558)
shredded part skim mozzarella Bella Fran (775557)
extra-virgin olive oil (992055)


In a small bowl add the yeast to water and wait 5 minutes.  Add the olive oil and room temperature water to the yeast mixture.  Put flour and salt into a food processor and slowly add the yeast mixture while pulsing the blade.  After a ball forms, mix for 30 more seconds.  Toss it onto a floured counter and pound it a little till it is nice and smooth.  Form it into a ball, place in oiled bowl, cover with foodservice film and wait for an hour and a half till the dough doubles in size.  Pound it in the bowl and then on a floured surface work it to look like a pizza.  Heat grill to got on one side and a bit cooler on the other.  Invert dough round onto floured peel and slide onto grill.  Using tongs, lift dough round and peek to make sure it’s not scorching.  If it’s cooking too fast, slide pizza to cool part of grill.  Transfer dough round to cutting board, browned side up.  Brush with oil and top with your choice of toppings.  Return pizza to grill and cover grill to help cheese melt.  Sometimes I cover the pizza with a 9×13 pan to help melt the toppings more quickly.  Serve immediately!

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