Pizza on the Grill

by Fine Cooking
Issue: Pizza on the Grill 2012


                                       Fire-Roasted Veggie Pizza

Not much to say about this one other than "Yummm!"

Success meter (1-3): 3

That's sun-dried tomato pesto! Delish.

If you prefer basil pesto, it would work

just as well.

Look at the dome on this baby!

 

Tomatoes on a "salt bed" ready for roasting.

Not sure the purpose of the "salt bed".

To capture the juices?

If anyone knows, please leave a comment!

The vegetables came out a bit charred.

 Need to keep a closer eye on them next time.

Still this pizza had fabulous flavor!

Fire-Roasted Veggie Pizza

Serves 2 to 4

1 small red onion, cut into 4 slices

6 Tbl. olive oil, divided

Kosher salt to taste

2 very large Portobello mushrooms, stems removed and

   caps cut into ½-inch-thick slices

3 Japanese eggplants, cut into ¼-inch-thick slices (I used zucchini)

1 yellow bell pepper, seeded and quartered

¼ cup uncooked grits or polenta, for rolling the dough

1 ball prepared pizza dough, at room temperature (recipe to follow)

1 cup basil or sun-dried tomato pesto

20 fire-roasted cherry tomatoes (recipe to follow)

6 oz. aged goat cheese (chèvre) or Brie, rind removed if

   preferred, and cut into ¼-inch-thick slices

Favorite spice blend

Freshly ground black pepper

Preheat the grill per the master instructions.

Soak 4 bamboo skewers in warm water for 10 minutes. Thread each skewer through the center of one onion slice so it resembles a lollipop. (This did not work for me – the onion just broke apart.) Brush them with 1 tablespoon of the oil and season with salt. Brush the mushroom and eggplant slices and bell pepper on both sides with 3 tablespoons of the oil and season with salt.

Place the onions, mushrooms, eggplant, and bell pepper on the cooking grate directly over the heat and grill until well marked and tender, about r4 minutes per side. Let cool, then slice the bell pepper into thin strips, pull the skewers out of the onions, and separate into rings. Reserve for topping.

Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the surface with the pesto and artfully arrange the grilled veggies and tomatoes over the top. Sprinkle with the cheese.

Finish grilling the pizza per the master instructions.

Remove from the grill and season with the spice blend, salt, and pepper. Slice and serve immediately.

Fine Cooking/Pizza on the Grill 2012

                                                                                                                                                                                 

Fire-Roasted Tomatoes

Makes 40 tomatoes

Adapted from Pizza on the Grill 2012

40 cherry tomatoes (like those sold on the vine)

1 tsp. olive oil or as needed to coat

1 cup kosher salt

Preheat the oven to 275°F.

Lightly coat the tomatoes with the oil. Cover a rimmed baking sheet with the salt to form a “salt bed”. Place the tomatoes closely together bottom side down on the salt bed. Place sheet in the oven. Slowly roast until the tomatoes are shriveled and soft, about 2 hours. Remove from the oven and let cool.

They will keep, tightly covered, in the refrigerator for up to 2 days.

Fine Cooking/Pizza on the Grill 2012

Handmade Pizza Dough

Makes 2 pizza crusts

1 cup lukewarm water, plus extra as needed

¼ cup olive oil, plus extra for oiling the bowl

1 tsp. sugar or honey

1 pkg. active dry yeast (2 ¼ tsp.)

3 cups unbleached all-purpose flour, plus extra as needed

¼ tsp. kosher salt

Place the water, oil, and sugar in a large bowl. Sprinkle the yeast on top and let sit until foamy, about 5 minutes.

In a medium bowl, combine the flour and salt. Add to the water mixture, ½ cup at a time, until well incorporated. If the dough is stiff, add more water. If it is very sticky, add extra flour, 1 tablespoon at a time, until the dough is soft and slightly sticky. Continue to mix until it feels elastic. Turn the dough out onto a well-floured work surface. Knead for just about 1 minute, until just smooth and easy to work with, adding extra flour to the surface as necessary to prevent the dough from sticking. Do not overwork the dough or it will be tough.

Place the dough in an oiled clean bowl, turn it several times to coat all over with the oil, then drizzle the top of the dough with a little oil. Cover tightly with plastic wrap, place in a warm spot, and let rise until it more than doubles in volume, about 1 hour.

Punch the dough down and knead on a lightly floured surface for 1 to 2 minutes, until smooth. Divide into two equal-size balls and proceed with your pizza making.  (The dough may be made ahead, frozen for up to a month, and thawed at room temperature before using.)

Fine Cooking/Pizza on the grill 2012