Friday, July 13, 2012

rustic pizza on the grill - provolone and tomato

This should be the last dinner I have to grill.  I'll certainly do plenty more before the season's over, I'm sure, but today we're heading to Hoosier country for the weekend and our new gas stove should be here and working by the time I get home from work Monday evening.  I can't wait!

I have this fantastic quick pizza dough that has been on a curled up, food-stained piece of paper for as long as I can remember... so long, as a matter of fact, I can't remember where I ran across it.  At any rate, it's one of those that can be worked together fast, allowed to rise just a bit, topped and thrown in the oven, or on the grill, in no time.  It doesn't require a lot of proofing or fuss at all.  And it is tasty!

To save time, I made the dough Monday night, wrapped it in plastic wrap, put it in a Ziploc and threw it in the freezer.  Before I left for work, I moved it to the fridge to thaw.  As soon as I got home, I took it out and sat it on the counter about 30 minutes (out of the wrap) to let it come to room temperature.  In less than a half hour, we had a large pizza sizzling on the grill complete with homemade crust and fresh ingredients from our garden... no mess - or unwanted heat - in the kitchen.  It's the perfect summer supper for a weekday or weekend night!

Pizza on the Grill - Provolone and Tomato
makes one large pie

For the crust
  • 2 1/4 tsp. fast rise yeast
  • 1 tsp. sugar
  • 1 cup warm water, 110 degrees
  • 2 tbsp. olive oil 
  • 1 tsp. garlic salt
  • 2 1/2 cups bread flour      
For the topping
  • 10 slices provolone cheese (or enough to cover surface, leaving an edge of crust)
  • 1/3 cup parmesan cheese, 
  • shredded
  • 3 small tomatoes, sliced
  • 3 tbsp. olive oil
  • 2 tbsp. fresh basil, chopped
  • kosher salt to taste
~  Set fire in grill to a medium heat.  If using charcoal, make sure they're in a single layer, 
     once ashed over, to ensure even cooking.
~  Inside large mixing bowl, dissolve yeast and sugar in water.  Let sit until it appears 
     foamy, about five minutes.  
~  Add oil and salt and stir.
~  Slowly add bread flour while stirring.  If using stand mixer, set on low with the paddle 
     attachment until ingredients fully come together.   
~  Flour clean surface and knead dough until smooth.  If needed, add flour a little at a time 
     to keep from sticking to hands.
~  When smooth, shape dough into ball and place into well-greased bowl.  Cover and let 
     rest about 10 minutes.
~  Remove from bowl and flour parchment paper well.  With your hands, press dough into 
     large circle.  If dough is springing back, let rest a few more minutes and try again.  It will 
     loosen up.
~  Once dough is stretched, brush with olive oil and transfer to well-oiled grill grates, oil
     side down.  Keep in mind, when doing this, the dough will lose it's shape somewhat, so 
     don't go for perfection.  This is a beautiful rustic presentation... rustic being the key 
~  Let crust heat for a few minutes until you see this:

~  Carefully, with tongs (and an extra hand, spatula, whatever it takes), flip crust over.
~  Sprinkle shredded parmesan cheese over surface and follow with the provolone slices.  
    Add tomatoes and basil.  Sprinkle with salt to your liking.
~  Close lid to finish cooking, peeking once in a while.  It should finish up in about 5-7 

Tips and Tricks
  • Keep a close eye on the bottom of crust to watch for burning and consider rotating if necessary. 
  • To continue slowly cooking the pizza without risking burning it, move it to one side and shift coals to the other to provide indirect heat and crisp up the crust without fail. 
  • If preferred, make this into 2 - 3 small pizzas for easier handling.  
Pizza crust recipe source is unknown.  Pizza topping ideas from The Lazy Daisy Kitchen