Main Course

Grilled Pizza

November 4, 2015

Pizza ovens are convenient, sure, but not a must have…All you need for this delicious pizza recipe is a grill and an appetite!  This grilled pizza made for one happy household of mine, and I’d reccomend this recipe to anyone that is looking for a fresh take on a classic dish—made with ease.
This pizza was legit and I’m enjoying every minute of #PizzaWeek. Hope you are too!

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Start by adding 1 cup of warm water to a measuring cup.

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Add 1 tbsp of sugar…

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…3-4 tbsp olive oil…

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…1 tbsp salt…

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…and 1/2 a packet of yeast. 

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Mix for 2 minutes and then set aside for 10 minutes and allow the yeast to ferment.

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When the yeast is done fermenting…

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…go ahead and add 1 1/2 cups of bread flour to the starter mix.

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Begin folding the mixture for 5-7 minutes.

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Add additional flour if necessary.

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The dough should be slightly thick and tacky in consistency.

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Oil a medium mixing bowl with a tbsp of olive oil.

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Transfer the dough to an oiled bowl and give in a quick toss to oil the outer portion of the dough.

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Cover and let the dough rest in a warm/drak area for at least one hour, or until doubled in size.

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As the dough rises bring 1 cup balsamic vinegar…

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…and 2 tbsp brown sugar to a simmer.

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Reduce for 3-4 minutes, or until the reduction generously coast the back of a spoon. Remove from heat and set to the side.

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Once the dough has risen, generously flour your work surface and turn the proofed dough out on the board. Lightly flour the top of the dough.

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Begin kneading the dough for 2-3 minutes…

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…and then cut dough in half.

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Roll out each portion of dough to your desired thickness, or about a 1/4″.

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Transfer the dough to a grill on med-high heat.

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Grill each side for 2 minutes.

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Then remove from remove from the heat and transfer to a baking sheet.

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Repeat steps for extra pizzas.

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Start by seasoning the crust with salt and pepper.

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Drizzle the top of the pizza crust with Olive Oil.

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Top the pizza with a handful of torn basil…

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…a shredded mozzarella and parmesan blend…

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…sliced vine ripe tomatoes…

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…fresh spinach…

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…more of the mozzarella blend…

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…several chunks of goat cheese…

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…and a few dollops of ricotta cheese.

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Bake at 400ºF for 7 minutes.

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Remove from oven when the crust is golden brown. Top with fresh parsley…

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…and a drizzle of the balsamic reduction.

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Slice it up and enjoy!

[amd-zlrecipe-recipe:61]

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| Top Left: Boos Cutting Board | Top Right: Baking Sheet |

| Bottom Left: All-Clad Pan | Bottom Middle: All-Clad Grill | Bottom Right: Good Grip Containers |

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