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Recipe Thursday-Grilled Hormel Pepperoni Pizza

Posted on August 20th, 2015 | Posted in Grilling, Main Course, Recipes, Supplier of the Month

Hormel Pizza 2 (1 of 1)

I was pretty excited to try out a new pizza dough recipe for this grilled pizza! This crust is lighter, thinner and chewier than my previous recipe. I then got creative with toppings, but also stayed true to the traditional pepperoni pizza too using Hormel’s 14490 sliced pepperoni-14sl/oz and a blend of part skim mozzarella and Italian fontina cheeses!

Click here to view the Hormel products that are on special this month.

Yield 6-10″ pizzas
Ingredients

Pizza Dough
2 1/2 teaspoons instant dry yeast (991830, 1#)
2 cup warm water
2 teaspoons sugar (991842, 50#, Golden Barrel)
3 teaspoons kosher salt (CQS030, 3#, Diamond Crystal)
1/2 cup finely ground corn meal (991787, 50#, Agricor) or whole wheat flour (991821, 50#) (I used a blend)
3 tablespoons olive oil, divided (992059, 3LTR)
4 1/2 – 5 cups all purpose flour (991889, 25#)

Method
In the bowl of an electric mixer fitted with dough hook, stir yeast into warm water and sugar. After 5 minutes it should bubble, then stir in salt, corn meal and 1 tablespoon of olive oil. Add flour 1/2 cup at a time, stirring at low speed until dough forms a ball and pulls away from sides of bowl (about 4 minutes). You may need to add a little more flour or water to get the right consistency. Let dough rest in bowl for 15 minutes. It should be fairly soft.

Remove from bowl and divide into 6 equal pieces. Gently round each piece into a ball and brush with olive oil. Place each ball into a zippered plastic storage bag and drizzle remaining olive oil over each. Seal bags closed. Let sit for at least 30 minutes, or for the best flavor, refrigerate them overnight. Remove from fridge at least 1 hour before making pizzas. You can also freeze dough for up to 3 months – let thaw and come to room temperature before rolling out.

Toppings #1
1 cup pizza sauce (990352, #10, Don Pepino)
2 ounces Hormel Sliced Pepperoni (440039, 25#)
4 ounces shredded part skim mozzarella cheese (775564, 5#, Foremost)
2 ounces Italian fontina (775815, 5#)

Toppings #2
5 green onions, grilled (01013, 3CT)
4 ounces homemade ricotta
1/2 cup cherry tomatoes, sliced (01082, 6/PT)
1 garlic clove, minced (03016, 5#)
5 basil leaves, chopped (04973, 4oz)

Toppings #3
4 ounces homemade ricotta
1/2 cup cherry tomatoes, sliced (01082, 6/PT)
5 basil leaves, chopped (04973, 4oz)
balsamic reduction to drizzle on top (balsamic vinegar to make reduction-CWVE1050, 5LTR)

Toppings #4
1 cup pizza sauce (990352, #10, Don Pepino)
4 ounces Italian sausage (HTF6614, 10#, Nick’s)
4 ounces homemade ricotta
4 ounces eggplant, roasted (00315, 6CT)
1 garlic clove, minced (03016, 5#)
5 basil leaves, chopped (04973, 4oz)

Dough recipe from Camillestyles.com

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