Hot Off The Grill Pizza

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Hot Off The Grill Pizza

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Published prior to 2008

Fire up the grill! Char-broiled pizza is a summer treat that'll help keep your kitchen cool.

Dough
1 3/4 cups King Arthur Unbleached All-Purpose Flour*
1 1/4 cups semolina*
2 tablespoons King Arthur Easy-Roll Dough Improver (optional, but helpful)
1 tablespoon + 1 teaspoon Pizza Dough Flavor (optional, but delicious)
1 teaspoon instant yeast
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/4 to 1 1/2 cups water, enough to make a smooth, soft dough

Topping
1 bunch scallions
2 to 3 ripe tomatoes
1 large portobello mushrooms
1 1/2 tablespoons olive oil
1 tablespoon garlic oil
Pizza Lovers' Seasoning
1 cup grated cheese of your choice

Dough: Mix and knead together all of the dough ingredients -- by hand, mixer or bread machine -- till you've created a smooth, soft dough. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface.

Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust's flavor.

Topping: Clean the scallions, then cut off and discard the top half of each. Use a small, sharp knife to cut short strips about 1 to 2 inches long at the bottom (bulb end) of the scallion without cutting all the way through to the center; place the scallions in ice water. They'll become "frilled."

Slice the tomatoes 1/4-inch thick; oven-dry them by placing them in a single layer onto greased or parchment-lined sheet pans, and baking them in a preheated 400°F oven for 20 to 30 minutes; turn the oven off and let the tomatoes cool slowly. Clean and slice the mushrooms.

Drain the scallions, then lightly brush the scallions and mushrooms with olive oil (or use a mister or sprayer). Grill the scallions and mushrooms until they're soft and brown around the edges. Remove them from the grill and set them aside (in a single layer).

About 45 minutes before you want to grill the pizza, remove the dough from the refrigerator, and shape it into a 14- to 16-inch round. Place it on a piece of parchment paper, or on a baker's disk. Preheat your grill to medium temperature.

The easiest way to grill pizza is to use a baker's peel to transfer the crust from the counter to the grill. Pick up the risen crust and baker's disk, and place the pizza and disk onto the grill. If the pizza is on parchment, carefully lift it off the parchment and slide it onto the grill. (Or you can leave the pizza on the parchment; the edges of the paper will probably burn, but that's OK.) Close the grill cover, and bake for a minute or two. Grills vary considerably in how much heat they generate, and most of the heat is fairly uneven, so watch the crust carefully; rotate it if one part is cooking more quickly than the others. Turn the crust over, and brush its top side with olive oil and garlic oil.

Place the scallions, tomatoes, and mushrooms atop the pizza, then sprinkle with the grated cheese and Pizza Lovers' Seasoning. Close the grill cover just long enough to melt the cheese, then remove the pizza from the grill. Serve it immediately. Yield: one large grilled pizza.

This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.

Reviews

1
  • star rating 08/26/2010
  • chlam from KAF Community
  • The pizza crust was fantastic! My friend and I really enjoyed it even though there was no garlic or onion (only three herbs). I made my own toppings :). The pizza was pretty and colorful. On a golden crust, I topped it with homemade tomato sauce, some sautéd green pepper and swiss cheese. After two trials, i realized that the medium high is too high and it burnt my pizza before the inside is cooked. So I used the lowest setting and rotated often as suggested. So it took me longer, like about 20 minutes. The tips of leaving the pizza on the parchment was helpful too. It helped even out the heat. I'm making another one tomorrow night! THANK YOU!! :)
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