Grilled Pizza

Grilled Pizza
Source: The Healthy Home Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

Italian food is an American favorite and pizza most likely leads the list. Making pizza at home is not only fun but creative. You can custom-make your own pizza with the kids or have an adult pizza party. Rather than the same old, same old, why not try a grilled pizza? Grilling pizza is really very simple. No pizza pans required, just dependable dough and a hot grill with a lid. Your grill can mimic the pizza ovens found in your favorite pizza shop-on a smaller scale, of course. This dough makes 1 very large (16-inch) pie, 2 medium (8-10 inch) pies, or 4-6 individual pizzas. It can also be used for focaccia.

This recipe from The Healthy Home Cookbook, by Barbara Seelig-Brown. To order directly from the American Diabetes Association, click here.

  • Cook time
    15 min
  • Servings
    12 Servings
  • Serving size
    1 slice
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 slice
  • Amount per serving Calories 185

  • Total Fat 3.5g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol less than 5mg
  • Sodium 40mg
  • Total Carbohydrate 30g
    • Dietary Fiber 3g
    • Total Sugars 1g
  • Protein 6g
  • Potassium 180mg
  • Phosphorus 125mg

Choices/Exchanges: 2 Starch, 1/2 Fat

Ingredients

Ingredients

  • dry yeast (rapid rise is not necessary)
    3 1/4
  • white whole-wheat flour
    2 cup
  • all-purpose flour (plus extra for your work surface)
    2 cup
  • hearty pinch of fine sea salt
    1
  • tepid water ((using a meat or candy thermometer, the water should measure 110-120°F))
    2 1/2
  • olive oil (plus extra for coating the dough during the rising process)
    1 tbsp
  • Cornmeal for sprinkling on the pizza peel, if oven baking
    1
  • chopped tomatoes or pizza sauce
    2 cup
  • Taleggio (sliced)
    1/4 lbs
  • mozzarella cheese (shredded or sliced)
    1/4 lbs
  • Grilled vegetables
    1
  • Sliced mushrooms
    1
  • Raw peeled shrimp
    1
  • asparagus
    1
  • Proscuitto
    1
Directions

Directions

  1. Set up food processor with steel blade (an electric mixer fitted with a dough hook also works well). Pour flour, salt, and yeast into food processor. Pulse 2-3 times to mix well.

  2. Add tepid water and process until a ball forms inside the work bowl. Add 1 tablespoon extra virgin olive oil. Process 2 minutes. The food processor will do the kneading for you.

  3. Dough should not be sticky. If it is, you can add more flour. Add the flour 1/4 cup at a time until dough is no longer sticky and does not stick to your hands. When dough is no longer sticky, place dough in a lightly oiled bowl and turn to coat all sides. Cover with plastic wrap and set in a warm place to rise. Dough should double in size within 1 or 2 hours; the longer it rises, the better.

  4. To Grill Pizza Preheat grill to high or 500°F. Flatten dough to desired size. Do not add toppings yet. Place flattened pizza dough directly onto grate and cook approximately 3-5 minutes with cover closed, or until grill marks appear and you are able to turn pizza dough with tongs. If it sticks, do not turn it. Give it a few more seconds. Turn dough and add toppings. Close lid and cook another 5 minutes until cheese melts and toppings are cooked.

  5. To Oven Bake Pizza Preheat oven and pizza stone to 500°F. Prepare pan. To avoid sticking, lightly sprinkle pan with cornmeal or line with parchment paper. If using a pizza peel to transfer pizza to stone, lightly sprinkle the peel with cornmeal. Stretch dough to desired size on pizza peel or prepared pan. Add toppings. Bake in preheated oven until outside edges of crust are golden and cheese is bubbly, approximately 15-20 minutes.

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