Homemade Grilled Pizza

I suppose this post should begin with my dough recipe.  Too funny. You won’t be getting that today.  I have a dough recipe that worked quite well in 2009 but, apparently, I’ve since lost my touch.  I tried to make the dough myself for these pizzas but it went horribly wrong.  I don’t know why.  I count myself lucky, though; I don’t have a lot of disasters in the kitchen.  Things turn out a little more average than anticipated sometimes but never a disaster.  This was a total disaster.  I should have known.  Back in the aforementioned 2009 dough-making success event, I told people about it: “Oh, I made my own dough.  So good and so easy.”  These comments were met with facial expressions that included, but not limited to, surprise, annoyance, disbelief, and sarcastic commentary.  As it turns out, dough is not exactly simple.  I think I had a stroke of beginners luck.  So, back to the drawing board on my wheat pizza crust.  Feel free to comment with your suggestions (hint, hint)  Don’t worry, I’ll be back.  I’ll be back with some crazy crust to brag about.  I’ll make it a million times so it is easy and good and then, I’ll brag.  Maybe.

If your dough is a disaster – do not be afraid.  You can buy fresh pizza dough at almost any pizzeria and you can purchase frozen dough at the grocery store.  As I told Andy, I bet Virgilio’s has dough for sale.  He didn’t believe me.  BAM! They did.  Virgilio’s saved dinner (again) but in a way I never saw coming.

Long story short (too late, right?), these pizzas are not my own dough but are my own creation.  Thanks Virgilio’s for bailing me out .

So below, are recipes for a traditional margherita pizza and a pizza with pineapple, jalapeño, and homemade roasted green chilis.  You can look forward to my roasted green chili adventure in an upcoming post.

Margherita Pizza

Ingredients:

Pizza dough – your choice in size

1 can of crushed San Marzano tomatoes

1 8 oz fresh mozzarella ball

basil leaves

shredded romano cheese

olive oil for drizzling

Directions:

1.  Heat the grill to medium.  Make sure it fully heats before cooking.

2.  Stretch your dough out and flour it on both sides.

3,  Place the stretched dough directly on the grill for 20 seconds.

4.  Rotate the dough 90 degrees and grill for another 20 seconds.

5.  Flip the dough and grill for 30 seconds.

6.  Using a pizza peel, remove the pizza from the grill.

7.  With cris-cross side up, top the pizza.

8.  Spread your crushed tomatoes first.

9.  Slice your ball of mozzarella into 1/4 inch rounds and place around the pizza interspersed with whole basil leafs.

10.  Once the pizza is loaded place it back on the grill for 3-5 minutes.  Watch it and remove it with the pizza peel when big bubbles form or when the crust is crispy.

11.  Sprinkle with shredded romano and olive oil.  Let sit for a few minutes and then slice and serve!

Pineapple Jalapeño-Green Chili Pizza

Ingredients:

Pizza dough – your choice in size

1 jar of pizza sauce

1 small bag of shredded mozzarella

1/2 cup of sliced pineapple

1/3 cup chopped green chili

1/4 cup of sliced jalapeños

Directions:

1.  Heat the grill to medium.  Make sure it fully heats before cooking.

2.  Stretch your dough out and flour it on both sides.

3,  Place the stretched dough directly on the grill for 20 seconds.

4.  Rotate the dough 90 degrees and grill for another 20 seconds.

5.  Flip the dough and grill for 30 seconds.

6.  Using a pizza peel, remove the pizza from the grill.

7.  With cris-cross side up, top the pizza.

8.  Spread your sauce first.

9.  Liberally sprinkle mozzarella over the sauce.

10.  Next, add pineapple all over and the green chili on one side and jalapeños on the other.

11.  Once the pizza is loaded place it back on the grill for 3-5 minutes.  Watch it and remove it with the pizza peel when big bubbles form or when the crust is crispy.

12.  Sprinkle with a little olive oil.

13.  Let sit for a few minutes and then slice and serve!

Isn’t pizza the best??

Watch the expert, Virgilio Urbano, make the famous 28″ combo pizza known as the “The Hugilio” !