Grilled Pizza

Maybe your pizza will look this pretty??

As promised on FaceBook, I am posting the recipe I used for making grilled pizza. If you are into cooking and appreciate gourmet food that isn't complicated, this is for you. You will need a food processor and a grill. The dough recipe is mixed in the food processor. It's phenomenal! I used a gas grill, but a charcoal grill will work as well. You could even use a traditional oven, but then it won't be grilled.... :)

Grilled Pizza with Carmelized Onions and Crumbled Goat Cheese
I divided my dough into 4 equal pieces and cooked one at a time. That way I was always eating a HOT pizza. Heat the grill to 350 degrees.

Homemade pizza dough (recipe below)
Red sauce (recipe below)
1 small red onion
1/4 cup crumbled goat cheese
1/4 cup shredded mozzerella
OPTIONAL: chopped, crispy bacon!!! Just a little!

Peel and chop the red onion into tiny pieces and saute in a small sauce pan on low with a little bit of olive oil. Cook until they are dark, dark brown and look "carmelly'. Set aside.
Grill one side of the dough for about 4 minutes. Remove from grill and top with some red sauce, the cheeses, and the onion. (Bacon, too, if using that!) Put back on grill until all cheeses are melted. About 4-6 minutes. Enjoy!


The  Dough
The following recipe is straight from the cookbook titled "The Best Recipe". It's a great one to keep in the kitchen. I use it all the time. It really does have the BEST recipes for the basics. Put it on your Amazon Wish List for Christmas.

Master Recipe for Pizza Dough

1/2 cup warm water, at about 105 degrees

1 pkg actice dry yeast

1 1/4 cup water, room temperature

2 Tbsp extra-virgin olive oil

4 cups bread flour (I did use all-purpose bleached), plus some extra for dusting

1 1/2 tsp salt

Vegetable oil or spray for oiling sides of bowl

1. Measure warm water into 2 cup measuring cup. Sprinkle in yeast; Let stand until yeast dissolves and swells, about 5 minutes. Add the room-temperature water and oil; stir to combine.

2. Pulse flour and salt in the food processor. Use the steel blade for this. Continue pulsing while pouring liquid ingredients (hold back a few tbsps) through the feed tube. If the dough does not readily form into ball, add the remaining liquid and continue to pulse until ball forms. Process until dough is smooth and elastic, about 30 seconds.

3. Dough may be a little tacky, so use a spatula to turn the dough onto lightly floured work surface; knead by hand with a few strokes to form a smooth, round ball. (don't over handle!) Put dough into a deep bowl that has been oiled  and cover with plastic wrap. Let rise until double in size, about 2 hrs. Punch dough down with your fist and then turn onto lightly floured work surface. Use a sharp knife to divide the dough into 2, 4, or 8 pieces.

4. Form each piece of dough into a smooth round ball and cover with a damp cloth. Let the dough relax for at least 5 minutes, but not more than 30. Only work with one ball at a time. Keep the others covered.

5. Flatten the ball into a disk with the palm of your hands and then use your finger tips to push the dough from the center outward to about 1/2 inch thick. Hold the center of the dough and stretch the dough outward until you get the size you want. Take your time!

6. Brush the dough with a little olive oil and seasoning of your choice. Salt and pepper, whatever! I used Alessi Dipping Spices. Slide the dough onto a cookie sheet that has been covered with a little flour, so it won't stick. Head to the grill!

7. Your grill should be hot and ready to go....at least 350 degrees, but not more than 400. Put the dough seasoned side DOWN and cook for 4 minutes. Flip it with a pair of tongs or a spatula.

8. Top it while it is on the grill, or bring inside to top. Put it back on the grill for another 4 minutes or until it looks the way you like it!

Red Sauce
1 can chopped or crushed tomatoes
2 tsps Garlic paste (or more!)
1 Tbsp extra virgin olive oil
Salt and pepper to taste

Combine everything, feel free to add more of whatever you like. You can't screw this up.

This has now become a standard meal in the Rudog household. You can make any variety of pizza you want! Use fresh basil, spinach, veggies, whatever you want! It's a great, well balanced meal when served with a green salad and some fruit. The dough will refrigerate (covered with plastic) for a day or so. You can also freeze it for later.  Can't wait to see your comments on this!