Wednesday, April 27, 2011
Pizza on the grill
You get the sorta soft (and get a beautiful crunch from the grill) of the crust that just begs to be covered with layers and layers of flavor...and that's the thing...YOU control the layers. You can put WHATEVER you want on a pizza!
So this one...
It's grilled honey-lime-chipotle chicken, diced jalepenos, black beans, salsa, mexi blend cheese, and carmelized onions. So the recipe? Um..."Throw whatever you want on it and call it a pizza". I mean really, isn't that just the beauty of pizza anyway?
It kinda rests on the crust. I took a perfect pizza crust recipe and tweaked it a little to fit my imagination and it tastes exactly how we like it! The below is my go-to recipe that I make on a weekly basis now!
Honey Wheat Pizza crust (adapted from the above link)
1/2 cup hot water
2 1/2 teaspoons instant yeast
1 1/4 cups warm water
2 cups AP flour
2 cups Whole Wheat flour
2 Tablespoons oil*
2 Tablespoons honey*
1 teaspoon salt
In a measuring cup, put your 1/2 cup hot water and add the yeast..then leave it alone about 10 minutes. When you come back to it, it should be foamy and acting all yeasty.
In the bowl of your stand mixer put your flours and salt.
Add extra water to yeast and water mix-
add yeast water to flour and mix slowly to combine.
Once flour is almost incorporated put in the oil and the honey.
Let it knead on the dough hook for about 5 minutes (go for soft and slightly tacky)-remove and place dough ball in oiled bowl and let rise for about an hour**
After it's risen-separate into two balls (because there is enough dough for two pizzas)
If you are making two pizzas? Swell..b/c now you have the dough you need. If not? Wrap one of the balls in plastic wrap, then put it in a freezer safe bag and toss it in the freezer for later use.
Now..for the grilled pizzas...I took ONE dough ball and turned it into 5 little dough balls...then just hand patted them to roundish shapes, tossed them on the grill and let them go for about 2-3 minutes per side, then removed them, added toppings and returned them to the grill for another 2-3.
Generally..the time it takes you to stash your extra dough ball is enough rest time for the current one, at which time you can roll it, stretch it, toss it, etc to shape-top it and bake it off until done in a 450 degree oven.
*-Oil and honey. It varies..if I have extra virgin, I'll use it..if I don't I'll just use veg oil. Same with honey..if I have it..swell...this time for the grill I ended up using Honey flavored Agave nectar. You just want (well..we just enjoy I should say) that hint of sweet in with the nutty whole wheat taste of the dough
**-BEST trick ever to dough rising? Take a cup of water (you can use the measuring cup you used earlier in the recipe) fill it about a 1/3 of the way with water and put it in the microwave for about 5 minutes (coincidence that it's the SAME time it takes to knead? hrmm)-then carefully remove the water(if you are worried about boilage-put a wooden spoon in there) from the micro and place your bowl-o-dough in to rise. Warm and draft free. Perfect proofing box!