Showing posts with label Pizza. Show all posts
Showing posts with label Pizza. Show all posts

Friday, March 23, 2012

A Family Affair

I've spent quite a bit of time touting the merits of momma's cooking on my blog.  After all, I owe most of my culinary knowledge, interest, and experience to her.  Better yet, her influence has had a much greater reach than just me.  She's also rubbed off on my beautiful sister as well.

I spent the night at my sister's house last Friday after a long drive into Atlanta.  Pretty much exhausted, I was greeted with plenty of wine, beer, and conversation upon my arrival.  To put it bluntly, Friday night stays at her house often end up in a 'black hole' evening of drinking, dancing, and eating.  Once the music is on - forget about it.  Good times.

But sis had one more trick up her sleeve.  A delicious take on grilled pizza that perfectly suited our penchant for late-night eats.  She's always been great at finding new delectable recipes - whether from the pages of Southern Living or from a friend - and making them her own.  She's crafty like that.

This one was absolutely delicious - and I really loved the use of garlic butter in place of a traditional tomato sauce.  Good work sis - and the end result turned out just as beautiful as you!

Grilled Pizza

1 Store-bought Pizza Dough, thawed
Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter
2 Cloves Garlic, minced

10 oz Fresh Mozzerella, sliced thin
1/2 Cup Parmesan Cheese, grated
1/2 Cup Feta Cheese, crumbled
2 Roma Tomatoes, sliced thin
Fresh Basil, sliced thin

Pinch of Sea Salt

Preheat one side of a grill over direct heat.  Meanwhile, roll out the pizza dough as thin as possible (less than 1/8 inch) and coat in olive oil.  Melt butter and garlic together in a microwave for 45 - 60 seconds.  When grill is ready, carefully stretch the dough over the grate and grill for 60 - 90 seconds - the dough will puff up and bubble.  Flip dough and move to indirect heat.  Brush dough with garlic butter and top with remaining ingredients.  Cover grill, and continue to cook pizza over indirect heat until cheese is melted; 10 - 15 minutes.  Remove from heat, slice, and serve.

Tuesday, May 25, 2010

Grilled Pizza with Italian Sausage, Black Olives, Red Onion, and Feta

With summer rapidly approaching, it's time to brush off those grill-skills (no pun intended) and get back to work.  My favorite grilled foods tend to be those that are typically not considered 'traditional' for grilling. 

Perhaps I get a bit bored with the classic fare. 

In any event, keep your eyes posted for several articles I'm writing for your favorite publications regarding 'alternative' grilling.  Since I finally had a night off, I went ahead and prepared one of my favorites to display here.  If you want to grill indoors, you can grill off the dough on a cast-iron grill pan, and then finish the pizza in an oven heated to 425 Degrees F.  This is a low-key dish that offers up all the comforts of traditional pizza, with a creative twist.  Once you've tasted the crisp charred crust, you'll think twice about delivery.

Pair this up with some fava beans and a nice Chianti :)

Grilled Pizza with Italian Sausage, Black Olives, Red Onion, and Feta

½ lb Mild Italian Sausage, casings removed
16 oz Frozen or Refrigerated Store-Bought Pizza Dough
¼ Cup Extra Virgin Olive Oil
1 Cup Tomato Sauce
8 oz Mozzarella Cheese, grated
¼ Cup Black Olives, sliced
¼ Cup Red Onion, thinly sliced
¼ Cup Feta Cheese, crumbled

Heat one side of the grill (grill-pan) to medium high; if using charcoal place coals on one side only. In a skillet over direct heat on the grill, brown sausage for 7 - 9 minutes; drain excess fat and set aside. Follow instructions on dough package to allow sufficient time for the dough to rise if needed. Drizzle the olive oil on a non-stick baking sheet. Using a sharp knife, cut the dough ball in half and roll each half in the oil to coat. Using your hands, roughly work the dough into two equal shapes of your preference, about 8-10 inches in diameter and ¼ inch thick. Make sure the thickness is consistent throughout. Using a paper towel dipped in olive oil, quickly brush the entire grill grate to create a non-stick surface. Carefully place each portion directly over the hot surface of the grill, catching any edges using tongs. After roughly 1 minute, the top of the dough will become puffy and the underside will stiffen, leaving nice grill marks. Immediately flip each portion using tongs and place on the cool side of the grill. Spread an even layer of the tomato sauce on top of each portion, leaving the edges clean to create a crust. Next, top each portion with mozzarella cheese. Working quickly, spread an even layer of the sausage, black olives, red onion, and feta cheese on top of each pizza. Move dough back towards the heat, but not completely over direct heat. Using tongs, continue to rotate each pizza every 45-60 seconds, careful not to burn, to ensure each section receives high heat. Continue for 6-8 minutes covering the grill from time to time, until the top is bubbly and the cheese has melted. Cut each pizza into quarters and serve immediately.