Grilled Pizza

Grilled Pizza

Grilled Pizza

This recipe for Grilled Pizza, it came from Mary Carbone; it was in the Food Section of the Long Island Newsday on Sunday, July 28, 2013.  I hope you like this recipe.

                Mary Carbone                                                   North Babylon, New York


Grilled Pizza Recipe 

Grilled Pizza

For Dough:   ½ cup warm milk (whole or 2 percent)

½ cup warm water

1 packet active dry yeast

1 tsp. sugar

2 1/1 cup flour

¼ tsp. salt

For Sauce:   4 Tbsp. extra-virgin olive oil

3 minced garlic cloves

1 can (28 oz.) San Marzano tomatoes, broken into small pieces, with juice

1 tsp. oregano

Salt and pepper to taste

2 whole basil leaves, chopped

1 Lb. fresh mozzarella, sliced thin

Grated Romano cheese

½ cup olive oil that has been simmered with salt, pepper and rosemary

6 to 8 basil leaves

Dough:  Combine milk and water in a small bowl, sprinkle with yeast and sugar, let stand until yeast is dissolved.

Combine flour and salt in mixer bowl with dough hook, with mixer on low gradually pour in liquid.  Knead on medium speed until dough is smooth and elastic, about 15 minutes.  Place in a large oiled bowl, cover, let rise until doubled in size.

Sauce:  Heat oil in pan over medium high, add garlic and stir 1 minute.  Add tomatoes and juice.  Add oregano, salt and pepper to taste.  Bring to boil and stir often, until thick, about 20 minutes.  Add 2 basil leaves.  Set aside.

Preheat gas grill to medium-low.   Oil grids.  Divide dough into 4 pieces, roll each into a 10 inch round.

Brush each piece generously with seasoned olive oil.  Quickly place dough pieces on grill, oiled sides down.  Brush tops with oil.  Cook, covered, until bottoms are lightly browned, 2 to 3 minutes.  Turn, cook another 2 to 3 minutes.

Transfer pizzas to baking sheets.  Spread 2-3 tablespoons sauce on each.  Add mozzarella slices, not too close to edges.  Sprinkle with Romano and basil leaves.  Grill, covered, until cheese melts.  Serve.

4 to 6 pizzas

(Recipe for Grilled Pizza was in Newsday Food Section, July 28, 2013, Mary Carbone)


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