Livin' la Vida Roko

Friday, May 29, 2009

Grilled Pizza

If you have not yet made this awesome and fast summer meal, I recommend marching out and grabbing some dough tonight (or make it yourself).

Ingredients:
Ball of pizza dough
Cheese
Toppings (if you want)
salt

Instructions:
1. Heat grill on high.
2. Grab a handful of dough for personal pizza. No need for flour, oil or a rolling pin. Just stretch it out with your hands.
3. Throw on hot grill. No oil needed. Reduce heat to medium. Let it sit 3 minutes or so
4. Flip and add cheese/toppings/salt. Cover. Let sit another three minutes until cheese is melty and dough is cooked through.
5. Pull from grill and eat, sinking back in your chair in heavenly delight that you made dinner in six minutes without heating up the kitchen on a hot summer night.

I'm sure you can imagine the endless possibilities for toppings, but just keeping it simple has been amazing. I haven't even bothered with tomato sauce. So far, my combinations included:
  • mozzarella cheese, truffle salt & balsamic vinegar
  • mozzarella cheese, fresh garlic-infused oil & salt.
I can only imagine the deliciousness when fresh tomato and basil season hits. This would also be a great meal for a small crowd since adults (and kids) LOVE stretching their own dough and making their own pizzas.

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2 Comments:

At 6:51 PM, Blogger Brian said...

Tried this last night. I do wish I'd put a little more effort into shaping the dough (I have a hard time getting a relatively uniform thickness without a rolling pin) so that it had cooked a little more evenly, but otherwise...yeah, pretty damn easy. And I really like the way the crust crisps up much better than it would in any oven I have access to...

 
At 2:51 PM, Blogger Lisa said...

Nice! Last night we grilled some sausages, allowed them to rest for 5 minutes, and then wrapped them with the pizza dough and threw them on the grill. Cooked them just like the pizzas. So fun!

They were great and so festive. These would be perfect for a camping trip. We loved each wrapping our own and throwing them on the grill. Everyone could cook them to the style of doneness they preferred. So good dipping them in mustard (or in other condiments -- a horseradish mustard would be awesome). We thought they could easily be stuffed with cheese and/or caramelized onions, etc.

Endless options. Cheers to the proof of principle.

 

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