“When it comes to Pizza- It All Starts With the Dough!!!
I have two favorite dough recipes: In the summer it is Wolfgang Puck’s recipe cooking in my wood burning oven (hot) or on the grill. This will yield 4 small thin pizzas.
1 pkg active yeast
1 t honey
1 Cup warm water
3 Cup all purpose flour
1 t kosher salt
1 T Extra Virgin Olive Oil
With the start of football season I love Chicago Deep Dish Style Pizza for Sunday night supper.
2 pkg active yeast
1 1/4 Cup warm water
3/4 Cup Extra Virgin Olive Oil
3 Cup all prupose flour
1/4 Cup corn meal
Some of my favorite recipes from ‘Pizza on the Grill’ by Elizabeth Karmel&Bob Blumer
2 ears corn husked
3 T olive oil
1/4 cup unsalted butter
1 Cup Tuscan Red Sauce
2 T creme fraiche
1/4 cup polenta for rolling out the dough
4 oz St. Andre cheese (a triple creme)
1 Cup cooked lobster meat
4 fresh chives, thinly sliced
Freshly ground black pepper to taste and kosher salt
1/4 polenta for rolling the dough
2 T olive oil
1 Cup crushed tomato sauce
1 large garlic minced
8 oz fresh mozzarella cheese cut into 1/4 inch thick slices
10 fresh basil leaves…(and as the picture shows, add some fresh crushed red pepper, pieces of black olives and add a few cherry tomatoes)
This is my own specialty…grilling portabella mushrooms, onions, red and green peppers, beforehand with tuscan seasonings…oregano, basil, and of course full flavor olive oil.
Use a small amount of red sauce, mozzarella or combination of cheeses, and pile the grilled vegetables on top. Add sausage for the carnivore.
From ‘Grilled Pizzas & Piadinas” by Craig Priebe with Dianne Jacob a favorite is
The Millennium, ground lamb, feta, and Kalamata olives
8 oz ground lamb browned, add 1 t dried oregano, 1/2 t dried thyme, 1/4 t allspice, 1/2 t salt, 1/2 t ground black pepper, 1 garlic clove minced, 2 T red wine vinegar. Simmer 5 minutes
Brush the grilled side of the curst with herbed olive oil, dust with 1 T parmesan cheese and sprinkle with 1 cup shredded mozzarella. Drop spoonfuls of chunky tomato basil sauce on top, add 1/2 cup thinly sliced red onions, 2 garlic cloves sliced, 12 pitted Kalamata olives halved, 1/2 cup feta. After grilling garnish with chopped cucumber and oregano.
And the best for last: Rosemary Flatbread with Blue Cheese, Grapes and Honey from foodandwine.com
Add fresh rosemary to the dough as it is raising. Stretch out the dough and press 1 1/2 cups red grapes into the dough, sprinkle with course sea salt and bake on a hot stone for 12 minutes until the crust is golden and grapes have released their juices. Sprinkle with 1/2 cup crumbled blue cheese and bake for 2 minutes until the cheese melts. Drizzle with honey when done and sprinkle with chives.
As always I am available for questions…and the most important part…is HAVE FUN!!!