Better Cuisine: Grilled Pizza - WFSB 3 Connecticut

Better Cuisine: Grilled Pizza

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Prudence's "Embarrassingly Simple" Pizza on the Grill

Prudence Sloane

I admit that the first time I put pizza dough on the grill I was more than a bit nervous. I had visions of the dough dripping through the grate and ending up as a hard-baked blob on the bottom the grill. But it didn't happen. The dough immediately became crusty on the bottom without sticking to the grill.  Best of all you can make pizza without having to cook any toppings.  I went to D&D Italian Market in Hartford (www.danddmarket.com) looking for fresh and authentic ingredients that I could just place on top of the pizza. The decision wasn't easy as they had grilled vegetables, grilled artichokes hearts, cooked broccoli rabe and even cooked meatballs, plus a ready made dough and their famous marinara sauce. Here are two very different pizzas for you try or just make up your own from what you find there.

Fresh Fig, Gorgonzola and Smoked Prosciutto Pizza:

1 pound D&D pizza dough
½ cup ricotta cheese
1½ - 2 ounces Gorgonzola cheese
4-6 fresh figs cut into quarters
3-4 slices speck (smoked prosciutto), cut into 2" pieces
½ to 1 tablespoon balsamic fig glaze

Spread the ricotta over the cooked top of the pizza. Dot with the gorgonzola cheese. Put back on the grill and put the top down to melt the top and toast the bottom. When the bottom is brown. Add the figs and prosciutto. Drizzle lightly with balsamic fig glaze and return to the grill. Put the top down and grill for only a minute more to warm the figs and prosciutto taking care not to burn the bottom.

D&D Market's Mozzarella Salad Pizza:


This salad if full of sundried tomatoes, black olives, capers and herbs.

1 pound D&D Pizza dough
½ - 2/3 D&D Marinara sauce
½ -2/3 pound of D&D Marinated Mozzarella Salad

Spread the marinara sauce on the cooked top of the pizza. Lightly drain the marinated Mozzarella salad and cut the larger pieces of mozzarella in half.  Spread the salad evenly over the pizza and grill till bubbly.

 

Stretching the dough:

Let the dough come to a warm room temperature. Lightly flour a pizza paddle, back of a baking tray or cutting board. Gently take the dough out of the package and place it on the board.  Lightly flour the dough to stop it from sticking. Start the stretching by pressing down in the center with your fingertips, making the well in the center larger and larger. When the dough gets to about 8" in diameter start gently pulling out the thick edges a bit at a time. Doing this pulling over and over the dough can stretch up to 16".  (If the dough snaps back and won't stretch - it was over worked. Place the dough back in the bowl, cover it with plastic wrap and let rest for at least 15 minutes before continuing to stretch it.)

Slide the stretched pizza dough from the peel onto a hot grill. Grill for 3 minutes or until the bottom is browned. Take the pizza off the grill and turn it over. Top the cooked side of the pizza with toppings. Return the pizza to the grill and lower the hood. Continue grilling for 3-5 minutes or until the bottom is brown and the top bubbly.

Tip: if the bottom is getting too brown and the top is not bubbly, continue grilling the pizza on a sheet tray.

 

Prudence Sloane's Hartford City Food Tours
Hartford's Little Italy, Sept 22
Prudence Sloane
860 409-9038

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