Monday, August 24, 2015

grilled pizza

If I told you that this was the easiest and fastest way to make pizza, would you believe me? 'Cause after I tell you all the ways you can mess it up, it will become easy. Learn from my mistakes and enjoy this delicious pizza before summer is over!

way #1 to mess up grilled pizza: not coating both sides edge to edge with oil. it will stick like crazy otherwise. trust. me.

way #2 to mess up grilled pizza: rolling it out too thin. it will fall through the grill grates. yuck.

way #3 to mess up grilled pizza (I didn't do this one but I happen to know someone who did so its worth mentioning): not flipping the pizza and grilling only one side

way #4 to mess up grilled pizza: setting the heat too high and burning the crust while waiting for the cheese to melt. this happened to me the first time I made it and will never make this mistake again. charred pizza is just not my thing. medium heat.

way #5 to mess up grilled pizza: not having all toppings ready to go as soon as the pizza is flipped. you have seconds to get them on there, close the lid, and let the cheese melt. the crust is delicate and you don't want it to burn. see above.

way #6 to mess up grilled pizza: not trying this recipe below. you're welcome!

fig, prosciutto, arugula, goat cheese and gouda pizza with a honey and balsamic drizzle

5-8 fresh figs, sliced and baked in the oven at 350 with a sprinkle of salt, for about 10 minutes until they start to slightly caramelize and the juices ooze (if you cant find fresh, use dried and just use more since they tend to be smaller.)
1 package of prosciutto, usually about 8 slices
2/3 cup of grated mozzarella
1/2 cup grated gouda
1/3 cup of crumbled goat cheese
1 lb pizza dough
1 cup arugula
2 tbsp honey, plus a bit extra to drizzle at the end
1 tbsp balsamic
salt and pepper for seasoning
olive oil to coat pizza dough
flour for rolling out dough

  • separate your dough into 2-4 pieces, depending on how thick you like the crust
  • roll out dough to about half inch thickness, at the thinnest. go thicker if you like, and shape it however you want. I never try to make it perfectly round
  • mix cheeses together in a bowl and season with salt and pepper
  • unwrap prosciutto, place on plate with figs, ready to go
  • preheat your grill on medium-high heat
  • using a brush (definitely invest in one of these!), spread olive oil on one side of the dough, from edge to edge
  • lower heat to medium on grill and put dough oil side down 
tip: you can just flip it over from a plate/cutting board right on the grill, just straighten/flatten it with tongs and a spatula

  • brush oil on other side of dough from edge to edge
  • let first side cook for about 3-5 minutes. lift edges with tongs and watch for a medium brown color and some crispiness on the edges
  • flip using tongs and a spatula
  • immediately top with cheese mixture, prosciutto and figs, close the lid
  • let cook for about 4 mins, until cheese is melted. 2 minutes into cooking, drizzle honey and balsamic over the top
  • remove from heat, place on a cutting board and top with arugula and another drizzle of honey
  • slice up and enjoy!

There are so many more toppings you can do here, so go nuts and just get that grill going while you still can! Let me know what you think :)

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