Grilled Pizza – not quite picture perfect

June 24th, 2009 / Comments 9

At the moment, the grill pan that came with my new range is the irresistible object in my kitchen and so grilled pizza is on the menu.

pizza+Mushroom Grilled Pizza   not quite picture perfect

I began a couple of hours before dinner because the dough needs a few hours to rise and rest. Here’s how I did it:

Pizza Dough

In a bowl, large enough to knead the dough, combine one cup of warm water, (about body temperature), one tablespoon of dry yeast, one teaspoon of sugar, and a pinch of dry ginger.

In about five minutes the mixture should be a bit foamy, proving that the yeast is alive and multiplying. ( If this doesn’t happen, you need to start again with new yeast and/or water that is a bit cooler than the first.)

Stir in one teaspoon of kosher salt, one tablespoon olive oil and one cup of unbleached white flour. When completely incorporated add a second cup of flour.

To confine the mess, I knead the dough right in the bowl, adding flour until the dough is no longer sticky, approximately another half cup.

Clean the extra dough from the sides of the bowl before lightly oiling it and the ball of dough with olive oil. Cover the bowl and put it in a warm, draft free place until doubled in bulk, about an hour; then fold the dough in on itself, knead it for about a minute before covering the bowl and putting it to rise again, until doubled, about forty five minutes.

Prepare the toppings during the second rising.

sliced+mushrooms+01 Grilled Pizza   not quite picture perfect

Mushrooms & Onions

Thinly slice and saute separately in olive oil one cup of mushrooms and one medium red onion.

sauteed+onions Grilled Pizza   not quite picture perfect

Tomato Sauce

Heat a cup of the pizza sauce of you choice. I pureed and heated eight ounces of oven roasted tomatoes with onion, garlic and rosemary that I canned last summer.

Divide the dough into four pieces.

My first attempt, shaping the dough on waxed paper, resulted in this lacy effect, with sauce and cheese on the grill pan.

grilled+pizza+01 Grilled Pizza   not quite picture perfect

Shape the dough to the approximate size of the heating grill pan. Luckily, I have a silicon mat that I usually use when baking cookies. It won’t burn or melt at six hundred degrees and worked perfectly.

After resting, (me and the dough), for five minutes, I oiled the grill pan and put the silicon mat, dough side down onto the heated grill pan, and then carefully peeled away the mat. Don’t be discouraged, my second attempt was better than the first and the third better than the second.

Cook until the dough is lightly browned and you can see grill marks. Turn over and top with a quarter of the sauce, thin slices of mozzarella cheese, a quarter of the mushrooms and onions and thin slices of salami.

Cook until the cheese has melted.

Serve proudly! –regardless of the shape.

notes: other combinations to top your pizza – thin slices of green onions, sauteed red peppers, cooked sausage, olives, other cooked vegetables; omit the tomato sauce, up the amount and variety of cheese for a white pizza, substitute whole wheat flour for half a cup of the white flour to up the health quotient. This pizza is also wonderful cooked on a charcoal grill. I put the cheese under the other toppings so that it would melt and hold the toppings in place.

To receive an email notification of my next post, click here and subscribe to the newsletter from Carol’s Kitchen.

Pizza List

  • 1 T yeast
  • 1 t sugar
  • a pinch of dry ginger
  • 1 t kosher salt
  • 1 Tolive oil
  • 2 1/2 c flour
  • olive oil
  • 1 c mushrooms
  • 1 red onion
  • 1 c pizza sauce
  • 8 oz mozzarella
  • slices of salami
>> Print This Post <<

Tagged: , ,

• 9 Responses to “Grilled Pizza – not quite picture perfect”

  • Char Gardner says:

    I like the way the dough almost forms the letter P. And I love experimental cooking. The next time I make pizza I’ll save a bit of dough for the grill pan.

  • Carol Egbert says:

    Thanks. I've found that the only way to get back into painting is to pick up a paint brush. I'm going to turn away from the computer right know and try that. Good luck with your painting.

  • Candy says:

    You are a really talented painter! And cook! I've been trying to get back into painting (just started up again after…9 years?) and I hope I get to half as good as you. Beautiful website! 🙂

  • iRaw says:

    Looks good! And I really like your painting.

  • Delicioso Mama says:

    I love grilled pizzas!!
    I prefer to cook mine on a pizza stone cause it's easier, but I have done them directly on the grill…I find I need a little stiffer dough is all.
    I roll out my dough on a floured surface. When it is the shape/size I want it, I then slide it on a sheet of floured PARCHMENT PAPER. I put the toppings I want on it, slide a rimless cookie sheet under the parchemnt paper and then slide the pizza WITH THE PARCHMENT onto my pizza stone that is on the grill. If you want to put it directly on the grill (without a stone/parchment paper)simply slide it off onto the grill.
    Works every time 🙂

  • ValleyWriter says:

    We like grilled pizza a lot too – but getting it to keep it's shape can be tough. I usually spray tin foil with olive oil, shape the dough on that, then plop the whole thing upside down on the grill and peel off the tin foil. But hey – even if it is a little funny looking – it still tastes great!

  • Cookin' Canuck says:

    I love grilled pizza. There is just something about the texture of grilled dough that is irresistible. I had the same sticking problem when I tried to use wax paper. What worked for me was to lightly flour a cutting board and lay the rolled dough on there until I was ready to put it onto the grill (I could just move it with my hands).

  • Carol Egbert says:

    Thanks Miranda,

    I think whole wheat flour is a great idea. I did spray the dough with olive oil before I put it on the grill.

  • Miranda says:

    Grilled Pizza is a family fav. I hope this is helpful, but if you add a little whole wheat flour it makes the dough more sturdy to withhold the grill cooking. I always brush it with olive oil before I put it on the grill. My husband and I work together making this. It is so much fun…..
    I like your site!!!!

  • • Leave a Reply

You are reading:

Grilled Pizza – not quite picture perfect at Vermont food from a country kitchen – Carol

More Info: