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Sunday, September 5, 2010

grilled pizza

A rustic grilled pizza for a taste of Tuscany.
Pizza Crust
3 cups all-purpose flour

1 envelope fast-rising dry yeast

2 teaspoons sugar

1 teaspoon salt

1 cup very warm water (115 degrees to 120 degrees F)

2 tablespoons olive oil

2 tablespoons cornmeal, for pan

Position oven rack in lowest position. Heat oven to 450 degrees F.

Mix flour, yeast, sugar and salt in bowl. Stir in very warm water and olive oil until dough forms. Turn dough out onto lightly floured surface. Knead 10 minutes. Cover; let rest 20 minutes.

Sprinkle pizza pan (15 3/4-inch) with cornmeal. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge.

Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.

I baked it directly on the grill, heated to 400˚. It began baking/crisping up right away. I baked it about 5-7 min. on each side. When baked through, I removed the crust from grill, loaded it with the family’s favorite toppings, & placed it back on the grill just long enough to melt the cheese.

Seasoned Tomato Sauce:

1/2 cup no-salt-added tomato sauce

1 clove garlic, minced

1/4 teaspoon dried Italian herb seasoning

Combine tomato sauce, garlic and Italian seasoning in small bowl.


Homemade sauce & lots of mozzerella cheese.
The imperfect shape didn't keep us from devouring it.

The finale!

The crust-grilled to perfection. Veggies roasting for our pizza.

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