Pizza Party

Fire up the grill for homemade pizza!

With a nod to all the fabulous pizzas available in the Madison area, my favorite is made on the grill at home. The dough, with additional flavor from fresh rosemary, is thin and crisp. Garlic and balsamic vinegar make the marinated vegetables delicious enough to also be used as a side dish or in a salad. The pizzas can be served as an appetizer or main course.

Our family has been making grill pizzas for years. What was at first a complicated recipe has become easy because of how often we’ve done it. Our kids love the ability to choose whatever combination of toppings they each prefer. And although my husband doesn’t always toss the dough in the air, this recipe has brought out the inner Italian in the guy with the last name of Lynch.

RECIPE: Grill Pizzas

Dough

1 cup warm water (105–114 degrees)
1 tablespoon sugar
1 envelope dry yeast
1 tablespoon olive oil
3 cups all-purpose flour
1  1/2 teaspoons salt
1 tablespoon chopped fresh rosemary

Combine water and sugar in food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then flour and salt. Process about 1 minute. Turn dough onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if sticky, about 5 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then a towel. Let stand in warm, draft-free area until dough doubles, about 1 hour. Punch down dough. Knead in bowl until smooth, about 2 minutes.

Marinated Vegetables

3/4 cup olive oil
6 tablespoons balsamic vinegar
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
2 yellow or red bell peppers, cored, quartered lengthwise
1 large red onion, peeled, cut through root end into 1/2-inch-thick wedges
3 large Portobello mushrooms, cut into 4 pieces each

Measure first 4 ingredients into a 1-gallon
resealable plastic bag or large bowl. Add vegetables and marinate for 1–4 hours. Heat grill to medium. Drain vegetables and grill until cooked through. Remove from grill surface and chop into bite-size pieces.

Pizza

Parmesan cheese, shredded
Goat cheese or mozzarella cheese, cut into small pieces or shredded
Italian-flavored turkey sausage, browned and cut into bite-size pieces (optional)

Divide dough into 4 equal pieces. Using rolling pin on a floured surface, roll each piece of dough into 9-inch round. Place 2 dough rounds on grill and cook until underside is crisp and brown. If dough puffs up during the grilling, flatten with spatula. Turn pizzas and add vegetables and cheeses. Close lid on grill to allow cheeses to melt and underside of pizzas to brown (This can happen very quickly). Remove pizzas from grill and serve .

Makes four 9-inch pizzas.

Recipe adapted from Bon Appétit.

Nancy Lynch is a self-taught cook from a family of foodies. She teaches cooking classes at Orange Tree Imports and All Through the House in Stoughton. E-mail your questions, comments or recipe requests to diningin@madisonmagazine.com.

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