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Grilled Pizza, Part One

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Fifteen  Minute Pizza Sauce

2 T olive oil
2 clove of garlic, minced
8 oz can tomato sauce
6 oz can tomato paste
1 t sugar
1 t dried oregano
1/2 t dried basil

In a saucepan heat olive oil. Add garlic and saute three minutes. Add tomato sauce, tomato paste, sugar, oregano and garlic. Stir and then simmer for ten minutes.

and

One Hour (Give or Take) Pizza Dough

2 1/4 t active yeast (I buy a jar and keep it in the fridge; otherwise, use  1 packet)
1 1/4 c 106° water (for years I failed to make sure it was hot enough, now I use an oven thermometer)
4 c all purpose flour
1 T salt
1/4 c olive oil

Dissolve yeast in warm water. In the bowl of a stand mixer combine flour and salt. Using the dough hook attachment gradually stir in olive or and yeast/water mixture, alternating between the two. Increase the speed to medium and stir dough for seven minutes, stopping every so often to scrape dough from the sides and bottom of the bowl. If you do not have a stand mixer just use a spoon and beat the beejeezums out of it until it is elastic and just a little sticky. Flour and water are moody. Sometimes these amounts are perfect; some times they are not. Use your judgment and add water or flour by the tablespoon until the dough feels right.

Put the dough into a large, lightly oiled bowl and cover with a damp cloth. Give it an hour or so to double in size. Then punch it down (I love that part) and divide into eight equal portions. Cover the eight balls with plastic wrap and let them rise again for ten minutes. Then roll or stretch each one until it is very very thin (wafer thin) and about 8-10 inches around.

Heat the grill to medium-low. Oil one side of one dough round and place on the grill oiled side down. Grill 1-2 minutes. Remove from the grill, oil the other side, and then add sauce (if desired) and other toppings lightly. Too much stuff on a grilled pizza is a problem. So scatter cheese, spinach, basil, pepperoni, what have you with a sparing hand and then return the pizza to the grill for another 2-3 minutes.

Depending upon the size of your grill you can do a few pizzas at once.  

Notes: I cut the dough into eight slices like a pie. When I went to roll them out they maintained their triangularity. Oh well. Pizza doesn't HAVE TO be round, you know. We made three pizzas this way (which was a mistake since Steve ate one, Patrick ate one and Caroline and Edward ate one together - hellloooo? no wonder I am always hungry at bed time) which left five balls of dough. We decide to grill them and then freeze the pre-grilled crusts for another day. I also froze the leftover sauce. My plan is to report back on how the freezer pizza components fared in Grilled Pizza Part Two.  

Patrick likes pepperoni and kalamata olives. Caroline and Edward liked (although they didn't have much choice in the matter) baby spinach and olives. I like black olives, fresh tomato, spinach and fresh basil. Steve prefers sausage when he can get it but seemed happy enough with spinach, olives and a few of the fifty billion chanterelle mushrooms he and Patrick have gathered this week. They are, like, I don't even know what... gnomes. And we are all tomato sauce and mozzarella cheese people. 

What do you put on yours?

Comments

When I was in university I made toaster oven, pita bread pizza for lunch several times a week.
My toppings were usually bottled sauce (cringe!), lots of finely chopped peppers and red onion, (1/2 cup or more for a 8" pita), and a bit of cheese ... whatever was in the fridge.
I'll have to try it on the bbq soon though :)
Sarah

Last time I had homemade pizza (that wasn't on a bagel in the toaster), we had alfredo sauce, roma tomatoes, mushrooms, fresh basil, ricotta and mozzarella cheese. It was delicious.

We've been making oregano pesto as a base for homemade pizza lately, which is quite lovely.

Yummy, yummy, yummy!! I have done this before...doesn't seem like it would work, but it totally does! We love crispy crust and these just come out perfect.

This sounds fantastic. Pizza is the only way I can get Gabe to eat tomato sauce. And only pizza with pepperoni. My favorite is bbq sauce, mozzarella cheese, chicken, bacon, and pineapple. It sounds weird, but it's so good.

I don't ever make homemade pizza anymore without canned artichoke hearts. I also dig pepperoni, olives, mushrooms, tomatoes, zucchini, and spinach - when I make pizza at home, it's *loaded*. Take out is always ham and pineapple though, I don't know why.

I think I might actually try this recipe tonight!

I hope you don't mind me trying to help you a little with the food photography but since you mentioned it on your main blog I thought I'd chime in. If you bend down so you're almost on level with the dish but just a *hair* above you can get fantastic texture and/or context shots, especially if you know how to dial down the aperture to as shallow a depth of field as possible. That technique is really great for food that has interesting patterns or if there are multiple items (like this: http://askthephotographer.com/wp-content/uploads/2008/11/04_web_600x450px_72dpi_figs_prosciuto.jpg or this: http://www.blogcdn.com/www.slashfood.com/media/2008/01/nonpariels-on-flickr.jpg )

Or if you want to get a photo of the whole thing, in general it's best if you get the WHOLE thing (at least the food part, not necessarily the plate) because a missing corner can be distracting, so use a wider lens or just step back. Taking a picture straight-on rarely looks good because it makes everything look very flat so experiment with angles. Examples: http://farm3.static.flickr.com/2272/2436671391_0eb8edb292.jpg
http://photoworldmanila.com/wordpress/wp-content/uploads/2009/02/banzon-food01.jpg

Again, it's a good idea to stick with a shallow depth-of-field to really emphasize the textures, but not so shallow that the image quality is compromised.

And of course, once you've got a better feel for composition and your own 'style' then ignore anything I or anyone else has to say and do what you want! You are already leaps and bounds of most people who just plop the stuff on a plate and take a snapshot (with onboard flash, ackkk!) and you definitely have an eye for backgrounds which is crucial.

PS: Awesome blog, definitely trying some of these!

Hey Megan, thank you SO MUCH for the tips. Is there a word that indicates one aspires to shoddy amateurism? That is me with photography.

I really appreciate the pointers.

Made pizzas tonight. The family loved it. While I was waiting for the dough to rise, I put together everything for the oatmeal buttermilk pancakes - can't wait to try them tomorrow morning! Thanks for the ideas. We are getting ready to start paying college tuition this year (first kid in college) so I will be cooking at home a lot more. I needed some new ideas and your blog has given me several.

I moved over to HBH when Redbook stopped your blog and I love reading about your family and now your new recipe blog too. Your 3 little ones are absolutely adorable!

I made this last night, terrific! I had tried grilled pizza before, but the crusts always ended up like tissue, all ripped and clumped so this was terrific. Like you, we had some dough left over so I've put the extra balls in the refrigerator (post-rising, pre-rolling), so we'll see if that works better.

Envious of your chanterelle situation. They are sixteen dollars a pound here!

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