From The Oven & On The Grill

PIZZA: From The Oven & On The Grill

Pizza Dough

Ingredients: Pizza Dough

  • 1 package quick-rise dry yeast
  • 1/8 teaspoon sugar
  • 1/3 cup warm water
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • cup ice water

To make pizza dough in a food processor: Dissolve the yeast and sugar in 1/3 cup of warm water. Place the dough blade in the food processor bowl. Add the flour and salt to the bowl. Add the dissolved yeast mixture and the olive oil. Close the lid and turn on the food processor. Very slowly add the ice water through the feed tube while the food processor is running, until the dough forms a ball. Do not let the dough become too wet. Let the processor knead the dough for about 15 seconds. Stop the processor, turn the dough over and process for 15 seconds more. (If the dough becomes excessively warm during this process, stop and allow it to cool down before continuing.) The dough should be smooth and elastic. Place the dough in a lightly greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, 45 minutes to 1 hour. Punch the dough down and divide into 4 equal portions. (For the Mini Party Pizzas, divide the dough into 12 equal portions.) Shape into balls, cover with a towel and let rest for 5 to 10 minutes. Makes four 8 to 10-inch thin pizza crusts or 12 mini pizza crusts.

Pizza Sauce

Ingredients: Pizza Sauce

  • 2 tablespoons olive oil
  • 2 or 3 garlic cloves, finely chopped
  • 4 cups fresh tomatoes, peeled, seeded and chopped (juices included), or 1 28-ounce can chopped tomatoes
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • teaspoon sugar
  • 1/8 teaspoon dried red pepper flakes

Heat the olive oil over medium-low heat in a saucepan. Add the garlic and cook for 1 minute, or until softened, but not browned. Add the tomatoes, basil, oregano, sugar and red pepper flakes. Simmer the sauce, uncovered, over medium-low heat for about 10 minutes, until thickened. Cool to room temperature before using. Makes 2 to 3 cups of pizza sauce.

BAKED PIZZAS

Rosemary Pizza

Ingredients

  • 1 recipe Pizza Dough (see above recipe)
  • cornmeal
  • small sprigs fresh rosemary
  • 2 teaspoons coarse sea salt, divided
  • cup extra-virgin olive oil, divided

Prepare the pizza dough as directed. Oil a large pizza pan and sprinkle lightly with cornmeal. For each pizza, stretch one ball of rested pizza dough by hand; then roll it out to 8 to 10 inches in diameter on a lightly floured surface. Place the dough on the prepared pizza pan. Cover the dough with rosemary sprigs. Sprinkle with 1/2 teaspoon sea salt and drizzle with 1 tablespoon olive oil.

Place the pizza on the lowest rack in a 500 degree oven and bake for 8 minutes, or until the crust is lightly browned. Repeat with remaining dough and toppings. Serve immediately. Makes 4 individual pizzas.

Wine recommendation: 2004 Domaine Tempier Bandol Ros

Shrimp and Artichoke Pizza

Ingredients

  • 1 recipe Pizza Dough (see above recipe)
  • cornmeal
  • 2 6.5-ounce jars marinated artichoke hearts, drained and chopped
  • 24 medium shrimp, shelled, deveined and sliced in half, lengthwise
  • 1 cup Parmigiano Reggiano cheese, grated
  • cup extra-virgin olive oil, divided

Prepare the pizza dough as directed. Oil a pizza pan and sprinkle lightly with cornmeal. For each pizza, stretch one ball of rested pizza dough by hand; then roll it out to 8 to 10 inches in diameter on a lightly floured surface. Place the dough on the prepared pizza pan. Cover the dough with about 1/3 cup of chopped artichoke hearts. Arrange the shrimp (12 shrimp halves) on top. Sprinkle cup of grated Parmigiano Reggiano over the pizza and drizzle with 1 tablespoon of olive oil.

Place the pizza on the lowest rack in a 500 degree oven and bake for 8 to 10 minutes, or until the crust is lightly browned and the shrimp is cooked. Repeat with remaining dough and toppings. Serve immediately. Makes 4 individual pizzas.

Wine recommendation: 2004 d'Arenburg McLaren Vale Viognier Marsanne

Mini Party Pizzas

Ingredients

  • 1 recipe Pizza Dough (see above recipe)
  • 1 recipe Pizza Sauce (see above recipe)
  • cornmeal
  • desired toppings

Prepare the pizza dough and sauce as directed. Oil a large pizza pan or baking sheet and sprinkle lightly with cornmeal. Punch the dough down and divide into 12 equal portions. Shape into balls, cover with a towel and let rest for 5 to 10 minutes. For each pizza, stretch one ball by hand; or roll it out to 3 inches in diameter on a lightly floured surface. Top with pizza sauce and your favorite toppings.

Place the mini pizzas on the prepared pizza pan or baking sheet and bake on the center rack in a 425 degree oven for 8 to 10 minutes, until golden. Serve immediately. Makes 12 mini pizzas.

GRILLED PIZZAS

Grilled Pizza with Asparagus and Black Forest Ham

Ingredients

  • 1 recipe Pizza Dough (see above recipe)
  • 1 recipe Pizza Sauce (see above recipe)
  • cornmeal
  • 2 cups mozzarella cheese, shredded
  • 2 ounces thinly sliced Black Forest Ham, cut into 1 inch pieces
  • 1 pound thin asparagus spears, grilled
  • cup extra-virgin olive oil, divided

Prepare the pizza dough and sauce as directed. Preheat the grill while rolling out the dough. On a lightly floured surface, stretch each ball of dough by hand; then roll out to 8 to 10 inches in diameter on a lightly floured surface. Place each round of dough between two sheets of waxed paper.

To grill the pizzas on a gas grill: Heat the grill to medium-hot. Place one prepared round of pizza dough on a pizza paddle sprinkled lightly with cornmeal. Slip it onto the grill and quickly repeat with remaining dough rounds. Cover the grill. After 1 minute, check the bottoms of the crusts and give them a quarter turn. Lower the heat to medium if the bottoms begin to burn. Continue cooking for 1 minute more, or until the crusts are lightly browned on the bottoms. If the crusts begin to bubble up, pierce the bubbles with a small knife. Transfer the crusts from the grill to a baking sheet or other surface. Place one crust at a time, grilled side up, on the pizza paddle sprinkled with cornmeal. Spread about cup of pizza sauce the crust. Cover with cup mozzarella cheese. Place some of the Black Forest ham pieces on the cheese and arrange 6 asparagus spears on top. Drizzle the pizza with 1 tablespoon of olive oil. Slide the pizza onto the grill and quickly repeat with remaining crusts and toppings. Cover and grill the pizzas for 2 to 3 minutes, until the bottoms are lightly browned and the cheese has melted. Check the pizza bottoms after 1 minute, give them a quarter turn and lower the heat if necessary to prevent burning. Remove the pizzas from the grill and serve immediately. Makes 4 individual pizzas.

Option: To bake the pizza in the oven, assemble and bake as directed for baked pizza.

Wine recommendation: 2002 Il Cuore Cabernet Sauvignon Mendocino County

Grill-Smoked Southwest Pizza

Ingredients

  • 1 recipe Pizza Dough (see above recipe)
  • 1 recipe Pizza Sauce (see above recipe)
  • 1 cup mesquite wood smoking chips
  • cornmeal
  • 2 cups Monterey Jack cheese, shredded
  • 1 tablespoon cumin seed, coarsely crushed
  • 1 teaspoon chipotle chili powder
  • 1 small roasted poblano chile pepper*, chopped
  • cup finely chopped red bell pepper
  • 1 7-ounce can sweet corn kernels, drained
  • cup extra-virgin olive oil, divided
  • cup fresh cilantro leaves, snipped

Prepare the pizza dough and sauce as directed. Place the mesquite wood chips in a container, cover with water and soak for 30 minutes. Preheat the grill while rolling out the dough. On a lightly floured surface, stretch each ball of dough by hand; then roll out to 8 to 10 inches in diameter on a lightly floured surface. Place each round of dough between two sheets of waxed paper.

To grill the pizzas on a gas grill: Heat the grill to medium-hot. Place one prepared round of pizza dough on a pizza paddle sprinkled lightly with cornmeal. Transfer it to the grill and quickly repeat with remaining dough rounds. Cover the grill. After 1 minute, check the bottoms of the crusts and give them a quarter turn. Lower the heat to medium if the bottoms begin to burn. Continue cooking for 1 minute more, or until the crusts are lightly browned on the bottoms. If the crusts begin to bubble up, pierce the bubbles with a small knife. Transfer the crusts from the grill to a baking sheet or other surface.

Drain the wood chips, add them to the smoker box and close the grill. While waiting for the wood chips to begin smoking, place one crust at a time, grilled side up, on the pizza paddle sprinkled with cornmeal. Spread about cup of pizza sauce over the crust. Sprinkle the crushed cumin seed and chipotle powder over the Monterey Jack cheese and toss to combine. Cover the pizza with cup of the cheese mixture and top with about 2 tablespoons each of the chopped poblano pepper, red bell pepper and corn kernels. Drizzle the pizza with 1 tablespoon of olive oil. When the wood chips begin to smoke, slide the pizza onto the grill and quickly repeat with remaining crusts and toppings. Cover and grill the pizzas for 2 to 3 minutes, until the bottoms are lightly browned and the cheese has melted. Check the pizza bottoms after 1 minute, give them a quarter turn and lower the heat if necessary to prevent burning. Remove the pizzas from the grill and serve immediately. Makes 4 individual pizzas.

*roasted poblano chile pepper: Put the pepper on a hot grill, or on a foil-lined baking sheet and place about 6 inches under the oven-broiler. Grill or broil the pepper, turning occasionally, until the skin blisters and blackens. Place the pepper in a sealed plastic bag and let stand for about 20 minutes for easier peeling. Peel the pepper, remove the stem and seed and chop into small pieces.

Option: To bake the pizza in the oven, omit the smoking chips and assemble and bake as directed for baked pizza.

Wine recommendation: 2004 Perrin Cotes Du Rhone Reserve

Recipes by Jayni CareyCopyright 2007.

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