Blogs > Cooking from Scratch

Chef Stacy believes that cooking from scratch and using the best ingredients are the secrets to preparing delicious and memorable meals. She has created dozens of classes for the home chef and teaches students how to master culinary techniques and recipes in just one session. Read on to see what she's dishing up for The Oakland Press today....

Tuesday, September 20, 2011

Grilled Pizza in Under 30 Minutes

Even though there's a chill in the air, there's still time to do dinner on the grill. Weeknight meals can be tricky, so pizza is often on the menu. Instead of "hot & now", you can make your own in about 30 minutes, depending on which toppings you choose.

Grilled pizza can be as simple as 'margarita' style, or a little more complex with spinach, chicken and bacon. The easiest way to get your pizza recipe going is to use a pre-made pizza dough (I prefer Tiseo's, a frozen dough, made in Michigan).

There are still plenty of incredible tomatoes to make your pizza exceptional. Whether you prefer roma, beefsteak, grape or heirloom, vine-ripened tomatoes are at the peak of freshness. Drizzled with a high-quality olive oil, and some fresh mozzarella, you'll have a colorful and satisfying dinner tonight.

If 'margarita' style isn't your taste, use your imagination to create the pizza you crave. A rotisserie chicken, your favorite barbecue sauce, and Monterrey Jack cheese is your custom BBQ chicken creation. Using some bacon, spinach (perhaps sauteed in the bacon fat), and Pepper Jack cheese is a delicious twist on spinach artichoke dip.

Once you've determined which types of toppings you want to use, it's time to get to work. Thawing the dough is the most important step, unless you're using refrigerated dough, of course. Clean, oil, and preheat your grill.

If you plan ahead, you can thaw the dough in the fridge, or zap it in the microwave in short bursts in case you're in a big hurry. Once the dough is thawed, roll it out on a lightly floured surface, as thin or as thick as you would like. Brush both sides of the crust with canola oil or pure olive oil, sprinkle with sea salt and freshly cracked black pepper, OR, use my favorite seasoning, Matt's Mix (a chef-inspired, all-purpose seasoning, found at Joe's Produce Gourmet Market).

Once the dough is rolled out, brushed with oil and seasoned, it's time to grill. Place the crust onto the hot grates and mark on each side, being careful not to burn it. If your crust is rolled thick, you will need to finish the pizza by baking it in the oven for a while to ensure it is cooked all the way through. If you've rolled the crust out to be thin, a quick minute or two on each side of the crust should do the trick.

Once the crust is nicely marked and crisp, you're ready to assemble your pizza. Finish the pizza by adding the toppings to the crust, and, finish in the oven (about 400 degrees) to melt the cheese.


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Blogger Abildsø grill said...

This place is my favorite for some reason their grilling pizza taste the best out of everyone's. We just had it last night... I want it every night now!

January 11, 2012 at 2:01 AM 

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