You know that scene in Castaway when Tom Hanks FINALLY lights a fire after months and weeks of trying in vain?
“I HAVE MADE FIRE! I. HAVE. MADE. FIRE!!!!” Forrest screams at no one in particular, so overcome with the idea that he created something so special and unique, something that would change his circumstances for the better, something that no other mere mortal could have done.
That is EXACTLY what I felt like last night when I ate my grilled pizza.
These grilled pizza’s have been in every food magazine on the stands, they’re de rigeuer for the summer party according to, well, everyone. Since I love to grill, I really wanted to try them out and since it was a Sunday, I decided to do it for REAL. No shortcuts, no canned products or premixed doughs, I made it all from scratch! It took a while (a couple hours all told) but I had wine and Django Reinhardt to pass the time. It was a long and drawn out process, but I’ve honestly NEVER been so pleased with a new recipe (especially on a first pass!) I can’t wait to invent other pizzas… like chicken Alfredo or Hawaiian. And this is definitely my new go-to for when guests come a knocking!
Ingredients – Rosemary Dough
2 Tsp of Sugar
1 Packet of dry Yeast
2 Tbls Extra Virgin Olive Oil, plus extra for drizzling
3 Cups of Flour, plus extra for dusting
1 Tsp of Salt
3 Sprigs of Fresh Rosemary (remove leaves and finely chop)
Ingredients – Fire Roasted Pizza Sauce
4 Vine Ripened Tomatoes
2 Garlic Cloves – chopped
1 Tbls of Oregano – dried or fresh
2 Tbls of Olive Oil
Salt and Fresh Pepper to Taste
Ingredients – Toppings
The Sky is the Limit: grilled veggies, meats, chicken, cheeses, use your imagination!!
For the pizza’s featured the ingredients are
Margarita: Freshly sliced mozzarella, Fresh Basil Leaves, Pizza Sauce
Prosciutto: Pizza Sauce, Freshly sliced mozzarella, Grilled Red Onion, Prosciutto (add a handful of fresh arugula immediately after pulling it off the grill)
1. Make the Dough: Mix 1 Cup of Warm Water and Sugar together in a bowl. Add yeast on top (per packet instructions) and let sit for about 10 minutes. Once yeast mixture is foamy add olive oil and whisk together. In a separate bowl mix flour, salt and fresh rosemary. Add yeast mixture to dry mixture and mix together… your dough will be flaky. Remove flaky dough from bowl and place on a hard surface that’s dusted with just enough flour to keep the dough from sticking. Start kneading! It’ll take 5 -10 minutes to get it all combined and you WILL get carpel tunnel in the process. Form dough into a large ball. Add a big dash of olive oil to a large bowl and place your dough ball inside. Spin ball in oil until all sides are coated. Cover with plastic wrap and let rise at room temperature for an hour and a half. It should double in size.
2. Pre Grill – While waiting for your dough to rise turn on your grill to medium high. This is your opportunity to pre grill any toppings that will go on your pizza. Basically anything that needs to be cooked: veggies, meats, etc. Also, this is when you need to grill up your tomatoes… place your four vine ripened tomatoes on the grill until charred (10-15 minutes). Remove all grilling items (set toppings aside). Place charred tomatoes in a bowl and mash together with sauce ingredients (garlic, salt, pepper, etc). This sauce is chunkier than what you’re used to, don’t be alarmed it’ll be de-lish! Set it aside to cool at room temperature.
3. Slow Your Role – Once your dough has risen remove from bowl and divide into two (you could also divide further to make smaller pizzas if you want). Roll out dough on a hard surface dusted with flour. Think long and lean not the typical round pie.
4. Grill Some Pizza – Lower your grill heat to LOW. Place each pizza dough on the grill and cook. When you can lift the dough with tongs and it’s stiff (with grill marks on the bottom) it’s ready to flip (about 5 min). Flip and cook the other side. As the other side begins to cook add sauce, cheese and all additional toppings. Close grill lid for a few minutes to allow cheese to melt. Serve immediately!