You don’t really want to light the oven to 500 degrees on a hot July day, do you? This easy grilled pizza should get you in the mood for some outdoor summer relaxing. Just a few simple ingredients showcase the smoky flavor and crispy crust.
Pizza dough:
2/3 cup warm water (105 to 110 degrees)
2 t instant dry yeast
2 cups all-purpose flour
1 t salt
1 ½ T olive oil
Add yeast to warm water, mix and set aside. Place flour and salt in food processor. Add oil and mix. Pour yeast mixture around mixture and pulse just until a ball forms. Turn the dough out onto a floured surface and knead briefly. Transfer dough to an oiled bowl and turn to coat with oil.
Cover bowl with plastic wrap and let rise about one hour until doubled in bulk. Punch dough down and divide into two equal balls.
Tomato Paste:
2 large flavorful tomatoes cut into 1-inch slices
1 medium Vidalia onion, cut into ½-inch slices, salt and pepper to taste
Place tomato slices on a vegetable grill pan. Set on grill over indirect heat. Turn over after one side begins to char. Place onion slices directly on grill over indirect heat. Turn over after one side becomes charred. When both tomatoes and onions become soft, mash together and add salt and pepper to taste. Set aside.
2 T yellow cornmeal for baking sheets
Toppings:
1 1/3 cups coarsely grated fresh mozzarella (Place in freezer for 15 minutes first for easy grating.)
3 T freshly grated Parmigiano Reggiano
4 canned pineapple slices, coarsely chopped
6 thin slices cooked ham, coarsely chopped
Prepare a hot grill. Sprinkle cornmeal over two baking sheets. Roll out each ball of dough into a 10-inch round. Place each on a baking sheet. Slide onto the grill until lightly browned. Lift up with a large spatula to check the underside. They cook fast. Take off the grill with the spatula and turn over onto those same baking sheets.
Brush the tomato paste over each, leaving a 1-inch border. Sprinkle the two cheeses over the pizzas. Arrange pineapple pieces in a single layer over pizzas and sprinkle with ham. Slide the pizzas onto dry grill. Cover the grill and cook until the crusts are crisp and brown and cheese is melted. They can take anywhere from 2 to 10 minutes. Keep a close watch. Cut into wedges and serve immediately. Serves 4 to 8.
Photographer Bill Brady http://bit.ly/9wFYxm
Food Stylist Brian Preston Campbell
Recipe by Phyllis Kirigin sweetpaprika.wordpress.com Phyllis is a resident of Croton-on-Hudson and is an avid cook and food blogger. She loves all things culinary, focusing on using fresh ingredients and promoting local farmers and artisans. She can be reached at This e-mail address is being protected from spambots. You need JavaScript enabled to view it
