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For the Love of Food: Pizza on the Barbie
Brick Oven Pies from Your Own Backyard
By Aly Wagonseller
Kind of like burgers, chicken wings and French fried potatoes, pizza made at home has a bad rap. Sure, frozen pies have somewhat evolved, with quick rising crusts that run circles around the cardboard versions of days gone by. But it’s still difficult for most home cooks to justify the expense and time of making their own pizza; particularly if the evening culminates in the kids speed dialing Domino’s, leaving your dreams of becoming the next Food Network Pizza Challenge winner in a puff of pizza delivery truck smoke. That is, until now.
Getting gourmet results without the hefty bill is within your realm. In fact, it’s in your own backyard. I’m not suggesting that you build a professional pizza kiln; although that would be dreamy. All you really need is your everyday barbecue grill. It’s the perfect tool for making brick oven style pizza without a lot of fuss. Add a pizza stone and peel, (pick up a set on Amazon.com for about $40), as well as the moxie to give it one more shot to impress the troops, and you’re on your way to making homemade pizza your family will actually look forward to!
There are a few tips to abide by. Picking up pre-made dough at Trader Joes, Fresh and Easy or Whole Foods is a nice, time saving alternative to making your own. They have both white and healthier whole wheat versions, and as long as the dough is not overworked, it makes for a pretty decent base. Visit
www.finecooking.com/videos/how-to-shape-pizza.aspx for a great video on shaping your crust. Good pizza sauce is also essential, with many bottled versions being overly thick and distractingly filled with ingredients that only compete with your toppings. Make your own by simply mixing tomato sauce or crushed tomatoes with a bit of sugar, oil and spices, or choose plainer versions, thinning them with additional water if needed. And who says you have to stick with tomatoes? Get creative, using barbecue, hoisin, Thai peanut or other sauces as a base for gourmet pies. Remember that less sauce is more, regardless of what type you choose. Finally, although you can use a stone, don’t be afraid to cook your pie directly on the grill grate. The trick is to lightly oil the grate and cook one side of the crust until golden, then turn the crust over and add the sauce, cheese and toppings, cooking until done. It creates a crust that’s not soggy, rises nicely and has that authentic, brick oven crispiness.
Delicious, homemade pizza, including our versions of Thai Chicken, Easy Mediterranean, and Pear Pecan dessert pizza, are a flip and a flame away. You might never buy frozen again.
Easy Mediterranean Pizza
Serves 4
1 lb. prepared pizza dough
1-2 Tbsp. olive oil
1/4-1/2 cup pesto sauce, brought to room temperature
4 oz. mozzarella cheese, shredded
1/4 cup kalamata olives, halved
1/3 cup sun-dried tomatoes cut in strips
1 cup artichoke hearts, coarsely chopped
1 cup spinach leaves, slightly wilted
2 Tbsp. pine nuts, lightly toasted
4 oz. feta cheese, crumbled
Preheat barbecue grill or pizza stone placed directly on grill to approximately 450ºF. If not using a pizza stone, lightly oil grate.
Prepare pizza crust to form a 14 to 15-inch round, or four smaller, individual sized pies. Gently transfer to a lightly floured pizza peel with the raised crust side of the dough facing downwards. Brush exposed dough with oil. Using short, forward motions, lightly shake dough onto grill grate or stone and grill until bottom is light golden brown, about 3-5 minutes. Using tongs and a spatula, carefully flip pizza over. Lightly brush crust with more oil.
Spread pesto sauce in a thin layer, covering crust up to the raised edge, about ½-inch in on each side. Top with mozzarella cheese, olives, sun-dried tomatoes, artichoke hearts, wilted spinach leaves and pine nuts. Sprinkle with feta. Close lid and let bake until cheeses are melted and bottom of crust is browned, approximately 5-8 minutes depending on grill heat. If using a stone, this may take longer. Check pizza frequently to avoid over browning the crust. If necessary, turn the heat under the pizza off, cooking over indirect heat until toppings are done. Allow to cool for 5 minutes before slicing.
Grilled Pear, Pecan Streusel and Cheddar Dessert Pizza
Serves 4-6
1/4 cup flour
1/4 cup brown sugar
1/4 cup chilled butter, cut into ½ inch pieces
1/3 cup coarsely chopped pecans, lightly toasted
1 lb. prepared pizza dough
Olive oil
4-5 oz. sharp, white cheddar cheese, very thinly sliced
2 medium sized pears, very thinly sliced
Fresh lemon juice
Preheat barbecue grill or pizza stone placed directly on grill to approximately 450ºF. If not using a pizza stone, lightly oil grate.
In a food processor, prepare streusel by pulsing the flour, sugar and butter until coarse crumbs form. Stir in pecans and set aside.
Prepare pizza crust to form a 14 to 15-inch round, or four smaller, individual sized pies. Gently transfer to a lightly floured pizza peel with the raised crust side of the dough facing downwards. Brush exposed dough with oil. Using short, forward motions, lightly shake dough onto grill grate or stone and grill until bottom is lightly golden brown, about 3-5 minutes. Using tongs and a spatula, carefully flip pizza over. Lightly brush crust with more oil.
Layer cheese over crust, covering the surface up to the raised crust edge. Arrange pears over cheese, lightly sprinkling with a small amount of lemon juice. Sprinkle streusel topping over pears. Close lid and let bake until cheese is melted and bottom of crust is browned, approximately 5-8 minutes. If using a stone, this may take longer. Check pizza frequently to avoid over browning the crust. If necessary, turn the heat under the pizza off, cooking over indirect heat until toppings are done. Allow to cool for 5 minutes before slicing.
Steak, Ricotta and Arugula Piadina
Serves 4-6
½ cup extra-virgin olive oil
1 clove garlic, minced
½ tsp. each dried thyme, oregano and basil
3 1/2 cups all-purpose flour
1/2 tsp. baking soda
Kosher salt
½ cup lard or vegetable shortening, room temperature
3/4 cup water
1 1/2 cups fresh ricotta cheese
Freshly ground pepper
4 oz. baby arugula (4 cups)
1 tsp. fresh lemon juice
How much prosciutto?
1/4 lb. thinly sliced flank steak, cooked medium rare
Combine olive oil, garlic and spices in a small bowl. Set aside.
In a standing electric mixer fitted with a dough hook, combine flour, baking soda and 2 teaspoons of salt. Add the lard and mix at medium-low speed until evenly combined. Slowly add the water, mixing until the dough forms a mass around the hook. Increase the speed to medium and knead until smooth, 5 minutes. Divide into 6 pieces and roll each into a ball. Wrap the balls in plastic and let rest at room temperature for 30 minutes.
Heat an iron piastra or cast iron griddle on the barbecue until very hot. On an unfloured work surface, roll out each ball to a 10-inch round, about 1/8-inch thick. Brush both sides with the seasoned oil and grill on the piastra or griddle, turning once, until golden and cooked through, about 3 to 4 minutes. Wrap in foil and keep the flatbreads warm until assembly time.
In a small bowl, season the ricotta lightly with salt and pepper. In a medium bowl, toss the arugula with 1 tablespoon of oil and the lemon juice and season with salt and pepper. Arrange 3 breads on a work surface and spread with the ricotta. Top with the arugula salad and flank steak. Cover with the remaining bread, cut into quarters and serve warm.
Thai Chicken Pizza
Serves 4
1 lb. prepared pizza dough
1/2 cup shredded carrots
1/4 cup sliced green onions
1/2 cup diagonal-sliced red bell peppers
1 tsp. sesame oil
1/2 cup Thai peanut sauce, divided
1 1/2 cups shredded mozzarella cheese
2 boneless skinless chicken breast filets, grilled and sliced into strips
Cilantro
1 Tbsp. roasted peanuts, chopped
Preheat barbecue grill or pizza stone placed directly on grill to approximately 450ºF. If not using a pizza stone, lightly oil grate.
In a small bowl, combine shredded carrots, green onions, bell pepper and sesame oil. Season with salt and pepper if desired and set aside.
Prepare pizza crust to form a 14 to 15-inch round, or four smaller, individual sized pies. Gently transfer to a lightly floured pizza peel with the raised crust side of the dough facing downwards. Brush exposed dough with oil[LR1] . Using short, forward motions, lightly shake dough onto grill grate or stone and grill until bottom is light golden brown, about 3-5 minutes. Using tongs and a spatula, carefully flip pizza over. Lightly brush crust with more oil.
Spread 1/3 cup of the peanut sauce in a thin layer, covering crust up to the raised edge, about ½-inch in on each side. Top with mozzarella cheese and chicken slices. Close lid and bake until cheese is melted and bottom of crust is browned, approximately 5-8 minutes depending on grill heat. Check pizza frequently to avoid over browning the crust. If necessary, turn the heat under the pizza off, cooking over indirect heat until toppings are done.
Top warm pizza with carrot mixture and torn cilantro leaves. Sprinkle with chopped peanuts and drizzle with remaining peanut sauce.
[LR1]I think we should indicate olive oil in the ingredient list as well as here. People might brush it with sesame oil, which might not be a bad thing.