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| Italian style grilled pizza |
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| Ingredients: Italian style grilled pizza |
- 1 cup Mozzerella (shredded)
- 1/4 cup Grated parmesean
- 4 Plum tomatoes, diced
- 1/4 cup Fresh basil, sliced to fine ribbons
- 1 can Sliced pitted ripe olives, drained
- 2 t Olive oil
- 1 t Red wine vinegar
- 2 Garlic cloves, pressed
- 1/2 t. Each, salt and pepper
- 1 pkg. Prebaked pizza crust
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| Method: |
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Prepare grill for direct cokking over med coals.
- Put together chesses, tomotoes, basil, olives.
- Mix gently. Combine oil, vinegar, Salt, pepper. Brush crust with 1 T of mixture. Place crust in center of grill, topside down.
- Grill uncovered 4-5 minutes until deep golden brown.
- Turn crust over. Carefully remove from grill. Add remaining oil mixture to tomato mixture.
- Spoon mixture evenly over the top of the crust; return pizza to grill.
- Cover and grill 8 to 10 minutes or until cheese is melted and bottom of crust is deep golden brown.
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Ingredients:
- 1/4 cup wine (red or white, whatever you have on hand)
- 3/4 cup water
- 1 package yeast
- 1 pinch sugar
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons water
- 3 1/2 cups flour
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- Dissolve yeast and sugar in the warm water and wine.
- Let sit for approximately five minutes, until yeast bubbles.
- Dissolve the salt in the 2 tablespoons of water.
- Stir honey and oil into yeast mixture.
- Stir in one cup of flour and mix with a wooden spoon until it forms a thin batter.
- Stir in the salt and water mixture.
- Add 2 cups of flour and stir until you can no longer mix in any more flour with the spoon.
- Turn dough out onto a floured surface and knead for approximately 10 minutes, until the dough is smooth and shiny.
- It may be a bit sticky, that's fine.
- Spray a bowl with oil and place the dough in the bowl.
- Spray the top of the dough with oil and cover with plastic wrap.
- Allow the dough to rise for 45 minutes (or until doubled in volume) in a warm area.
***The more times you let the dough rise, the better it will be.
- If you can, punch it down after the first rising and let it rise again.
- Divide the dough into 4 pieces for individual pizzas, 2 pieces for small pizzas or leave as 1 piece for 1 large pizza.
- Roll the dough out into rounds and let rest for 15 minutes.
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- 1 package yeast
- 1 tablespoon sugar
- 2 tablespoons oil
- 1 teaspoon salt
- 2 3/4 cups flour
- 1 can mushrooms, drained
- 1/4 green pepper
- 2 slices onions
- 1 jar Ragu pizza sauce (any flavor you like)
- 1 teaspoon italian seasoning
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon garlic salt
- Italian sausage
- pepperoni
- 1/2 cup mozzarella cheese
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| Method: |
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- Dough: Dissolve yeast in 1 Cup of warm water.
- Mix sugar, oil, salt, and flour and then add to yeast and water.
- Mix together until smooth.
- Knead and cover for 30 min.
- In a separate bowl, mix mushrooms, green pepper, onion, Ragu, Italian seasoning, oregano, basil, garlic salt, sausage, and pepperoni.
- Roll out dough in an approximate 10" circle.
- Place 1-2 cups of sauce mix in center of dough.
- Add cheese to sauce in the calzones.
- Fold over and crimp shut.
- Place on greased cookie sheet.
- After 15 minutes cooking brush with melted butter.
- Cook for a total of 25 minutes at 375 degrees or until golden brown Cover with remaining sauce and cheese.
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