Sunday, May 15, 2011

Ever tried grilled pizza?

I haven't. Sounds amazing to me! I love grilling and anything grilled! I saw this recipe in Cooking Light and couldn't pass it up. I made some changes which I'll share along the way. See what you think...




Veggie Grilled Pizza


1 C. warm water (100-110 degrees), divided
2 C.+ 2 T. bread flour (I used half wheat, half white)
1 pkg. dry yeast 
10 t. olive oil, divided
1 t. kosher salt, divided
Cooking Spray
2 T. yellow cornmeal
12 oz. Baby eggplant, coarsely chopped
1 Med zucchini, coarsely chopped
1 Lg. red bell pepper, quartered and seeded, coarsely chopped
3 garlic cloves, minced
2/3 C. Pizza Sauce (I used homemade Pesto)
1/4 t. fresh ground pepper
1 C. shredded fontina cheese
1/4 C. small mint leaves
2 t. fresh thyme leaves




Okay, first of all, I use whatever ingredients I have on hand as much as possible. So I used random veggies we had in the fridge that I thought would be good on a grilled pizza. For the cheese, I used mozzarella instead only because we had bags of it. And of course goat cheese because I believe that kicks it up a lot! And i made pesto instead of pizza sauce because i thought it would be yummy. Which it was! I think sauce would have been really good too. Also I had a lot of arugula on hand so i threw it on top to finish it off. It was delicious!!


Pour 3/4 C. of the warm water in the bowl of a stand mixer with dough hook attached. Lightly spoon flour into measuring cups and spoons, level with a knife. Add flour to water in bowl, mix until well combined. Cover and let stand 20 minutes. Combine remaining 1/4 C. warm water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture to flour mixture 4 t. oil, and 1/2 t. salt to flour mixture; mix 5 minutes or until a soft dough forms. (it's pretty sticky) Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate (24 hours if you have time).


Remove dough from refrigerator. Let stand, covered, 1 hour or until at room temperature. Prepare grill on high. Punch dough down. Press out to a 12" oval on a lightly floured baking sheet sprinkled with cornmeal. Crimp edges, if possible, to form a 1/2" border. Cover dough loosely with plastic wrap. Brush/mix veggies with remaining 2 T. olive oil, place in a grill pan if you have it. Grill until tender and place in a bowl. add garlic to vegetables and combine, if desired. 


Place pizza dough, cornmeal side up carefully, on grill rack coated with cooking spray, and grill for 4 minutes or until blistered. Turn over, grill 3 minutes. Remove from grill. Spread pizza sauce or pesto on dough. Arrange veggies evenly over sauce. Sprinkle with remaining salt and pepper. Top with cheese. Return to grill for 4 minutes or until thoroughly cooked. Sprinkle with mint and thyme(or arugula).


Serves 4




My parents loved it. I thought it was delicious myself. My dad ate the cold leftovers for lunch the next day. He's already asking me to make it again. 


If you try it please let me know if you prepared it any different and how you liked it! :)


Thank you and God bless,


Chef Teebs

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