Daybreak recipe: Pizza on the Grill

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by AMY KUSHNIR

WFAA contributor

Posted on August 31, 2013 at 8:02 AM

Amy Kushnir of My Texas Today prepared Pizza on the Grill on News 8 Daybreak Saturday, August 31.


INGREDIENTS

For pizza dough:

  • 1 cup lukewarm water
  • ¼ cup extra virgin olive oil, plus extra for later
  • 1 tsp. sugar
  • 1 pkg. active dry yeast (or 2¼ tsp.)
  • 3 cups all-purpose flour, plus extra for work surface
  • ¼ tsp. Kosher salt

For ‘meat lovers’ toppings:

  • 1 15 oz. can/jar pizza sauce
  • 2 cups cubed mozzerella cheese
  • 1 cup grated parmesan cheese
  • 1 cup shaved parmesan cheese
  • 1/2 lb. ground beef (browned)
  • 1/2 lb. ground Italian sausage (browned)
  • 1 cup cherry or grape tomatoes (halved)
  • 1 handful chopped basil

DIRECTIONS

For pizza dough:

  1. In a small bowl, mix water, oil and sugar.
  2. Sprinkle yeast on top and let it sit until foamy. (about 5 min.)
  3. In a medium bowl, mix flour and salt.
  4. Slowly add water mixture to the flour mixture mixing in ½ cup at a time.
  5. With a large spoon (or your hands) mix until the dough feels soft and slightly sticky. (If too stiff, add a Tbs. or more of water. If too sticky add a Tbs. or more of flour)
  6. Transfer dough to a well-floured surface and knead with your hands (about 1 minute; don’t overwork). Add extra flour if it sticks to the surface.
  7. Form dough into a ball and place in an oiled bowl. Drizzle more oil on top of the dough and cover with plastic wrap.
  8. Place bowl in a warm area (I put mine near a sunny spot in the house). Let it rise for an hour.
  9. Punch the dough down with your fist and lightly knead on a floured surface for a minute or until smooth.
  10. Cut dough into two equal balls with a sharp knife. Reserve one in a large plastic bag and refrigerate if you’re not making both right away.

For Toppings/Grilling:

  1. Preheat the entire grill on high with the lid down for 10 minutes.
  2. Next, reduce the heat of all burners to medium.
  3. Place dough on a floured surface and roll dough out either with a rolling pin or your hands. You want it to be approximately 12 inches wide and 1/8” to 1/4” thick. The dough should not be perfectly round.
  4. Lightly dust both sides of dough with flour, then lightly drizzle olive oil on both sides.
  5. Fold the dough in half and then half again to transfer from counter to grill. Gently unfold the dough and lay directly on the grill.
  6. Spoon pizza sauce (about 1/2 of the can) on to crust starting at the center and working it to the edges spreading evenly. Add cubed cheese, cooked sausage, beef and sliced tomatoes all over.
  7. Top with grated Parmesan cheese and close the lid. Allow cheeses to melt for 7 - 10 minutes.
  8. Remove from the grill with a large spatula and top with fresh basil and shaved Parmesan cheese.
  9. Lightly drizzle extra olive oil on top and cut into slices or squares. Serve immediately.

 

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