Friday, July 30, 2010
... Mama Mia! That's what I thought when I took a big bite of this grilled pizza I made yesterday for a summer dinner on the patio. We were all in the mood for pizza but didn't want to get take-out & didn't want to turn the oven on, so I decided I would try to grill one on the bbq. I have never tried it. I love youtube. I found this video by UrbanGriller on how to grill a pizza on a gas grill. He made it look so simple and he's right, it was!
I happened to have 3 cans too (one was from the tomatoes) so I was set. I made my own dough. I've been making bread so long that I don't need a recipe for that. I eye-ball everything so I can't give you a recipe for it, but it's a basic yeast bread recipe. I buy yeast in the bulk section of the grocery store instead of those packets. The UrbanGriller used a box of dough mix and that looks like it works out great in the food processor, less mess than my way. To make the sauce I used a can of whole tomatoes, the tomatoes only, and I added a tsp of coursely ground fennel, salt & pepper. His recipe of just tomatoes & garlic was just too plain for me & my spicy family, but I tried it before adding the fennel. My favorite pizza is a plain cheese or Margarita pizza, tomatoes, cheese & basil. Honestly I will eat most any pizza, even anchovies, but if it has more than 3 toppings I don't really enjoy it as much, I like it simple. I used a long pan and made 1/2 of it Margarita and the other 1/2 pepperoni. I took heed to what UrbanGriller said about the pineapple, so I seeded the fresh tomatoes w/o squashing them, salted a little & let them sit in a collander to lose some of their juice while I made the dough & sauce. The fresh basil from pots around my patio came in handy. I made 2 pizzas. The first one was left on the pan the entire cook time, about 13 minutes. It didn't brown as much as I wished it did on the bottom, so while cooking the 2nd pizza I gingerly slid it off of the pan & let it crisp up directly on the grill for the last few minutes.We have a big bbq with 5 burners so by the time the last pizza was ready to go on the grill temp was about 600 degrees. It didn't take long for that one to bubble & brown. So yummy. Next time I will wait until it's that hot again, but it did work well like he said at about 350-400 degrees.
You should have seen the happiness on my son's face when we opened the grill to have our first peeks at it! With a huge smile he says with excitement "Get your camera Mom!" hahaha The guys say it was so good that they don't want to order pizza anymore. Even though that means I'll be doing the cooking, I think I have to agree. I'm keeping those cans for next time and I'm going to buy me some pizza pans! I may have to have a summer patio pizza party to experiment will lots of sauces & toppings! Want to come over for a slice?! I'd love to see what your favorite toppings are! A Big Shout Out goes to ChocolateDogStudio for including my art in her Etsy Treasury! Thanks so much! Also to Be In Style Fashion for the Style Award for my Sometimes Things are Just Black & White Blog! Thanks so much!