grilled pizza

I have wanted to make grilled pizza for some time now and since I have been cooking so much this week it seemed like a good thing to try on the family. I did my research and felt ready, however my dad wasn't so sure, it took some convincing for him to follow my process but the results won him over. He might never make pizza in the oven again. 

Homemade Pizza Dough

1 1/2 packages of yeast

1 1/2 cup warm water plus more if needed

1 1/2 Tbsp. sugar

1 1/2 tsp. salt

1 1/2 Tbsp. oil

4 1/2 to 5 cups flour 

Combine the first three ingredients and let set for 5 minutes. Mix with a whisk. Add oil, salt and flour. Mix with a wooden spoon, then knead with your hands until dough is soft and smooth. If dough is sticky, add a small amount of flour. Put dough in a greased bowl, cover with a towel and put in a warm place for 45 minutes. 

While dough is rising. Prepare your toppings. I choose a variety. If you don't want to turn on the oven many of these can be done on the stove top or grill. 

Toppings List:

Mini sweet peppers - grille with a little salt, pepper and olive oil, just until they are soft and starting to blacken. Or roast in the oven with olive oil, salt and pepper until starting to blacken and become soft. 

Grape tomatoes and garlic - Separate garlic cloves, I used about 6, keep at least one layer of skin ~ this condenses the flavor but speeds the roasting process. Place in an oven safe container with grape tomatoes and cover with olive oil, salt and pepper. This can be placed in the oven or off direct flames on the grill. Tomatoes will burst and garlic will become soft. 

Onions - Slice onions and rub with olive oil, place on grill or in saute pan. 

Garlic infused olive oil - cloves of garlic, smashed with 1/2 cup olive oil, slowly heated. 

Browned Italian Sausage, pepperoni, mozzarella, fontina cheese and parmesan cheese. 

Separate the dough into a small section about the size of a baseball. Roll and flatten the dough using a rolling pin or your hand on a lightly floured surface, turning and flipping the dough will help shape the dough and prevent it from sticking. Continue separate and rolling the dough stacking the flattened dough  on a baking pan. 

When finished, set out toppings, if possible put them out on a table near the grill. 

Have 2 baking pans ready, tongs and a brush along with the garlic olive oil. 

Grill should be warm on medium low heat. 

Take the first flattened dough and brush one side with olive oil and place on the grill oil side down. Close the lid and let sit for 1-2 minutes. Check to see that it is done, grill marks should form. Using the tongs and an upside down baking pan remove the pizza, sliding it onto the pan. Brush the top side with olive oil and flip. On the now cooked side place your choice in toppings, sauce and cheese.

Using the tongs place back in a low heat area on the grill for about 4 to 5 minutes. The bottom should be grilled and the cheese melting. Repeat the process, doing more than one at a time if possible. 

My favorite was when we took the garlic, remove the skins, tomatoes, the oil from the roasting, peppers, onions and cheese (no sauce) and made a pizza. My dad loved the onion, (I used purple onions by the way) sausage and pepperoni with sauce and cheese. 

Truly amazing. They were seriously delicious and I cannot wait to make them again!

Starting the berry trend.

So about 10 years ago before it was trendy to do strawberries in salad my mom went to a wedding and the basis of this salad was served; we have been making and perfecting it ever since. My version adds chicken, avoids vegetable oil and white refined sugar, uses organic, and when possible, local ingredients.


Citrus Chicken and Strawberry Salad

Chicken and Marinate:
1 pound skinless chicken tenders

2 tbsp Champagne Vinegar
1 tbsp honey
1 tsp salt
fresh ground pepper to taste
1 tsp hot sauce
juice and zest of half a lemon
zest of half an orange
¼ cup olive oil

Salad Dressing:

2 tbsp Champagne Vinegar
1 tbsp honey
½ tsp salt
fresh ground pepper to taste
½ tsp hot sauce
1 tbsp chop parsley
juice and zes of half a lemon
zest of half an orange
¼ cup olive oil

Salad:
1 large head of romaine lettuce, torn
1 sliced and seperated orange
1 pint sliced strawberries
1 cup chopped celery
¼ cup freshly grated parmesan cheese
½ cup sliced almonds
1 tbsp organice cane sugar


Directions:

1. Mix dressing and marinate at the same time. Set dressing aside leave at room temperature. Marinate chicken 1 pound of tenderloins for 30 minutes to 2 hours. Refrigerate, chicken. Allow chicken to return to room temp before grilling.
2. In a small sauce pan heat almonds on medium heat and add sugar. Allow almonds to carmelize, stirring frequently to prevent burning. Remove from heat and allow to cool.

3. Assemble salad: lettuce, orange, strawberries, celery.

4. Grill chicken on medium low heat 3 to 6 minutes on both sides.

5. Top salad with grilled chicken, sugared almonds, dressing and shaved parmesan cheese.