Tuesday, 1 August 2017

Grilled Artisan Pizza!

I love pizza. Well who doesn't? I mean really. Getting a good recipe and making one at home has been on my bucket list for a long time. I think you'll agree this one is a keeper. Unfortunately it still takes more than a phone call to make.

This recipe makes 2 pizzas. You can always freeze the extra dough if you only want one pie. If you freeze it then take it out of the freezer in the morning and put it in the fridge to thaw. It will be ready to make for dinner. It's actually a fast mid-week dinner.

You can put any type of toppings on that you wish. I'm making an arugula, parmesan salami, caramelized shallots and mushrooms with mozzarella. I added some green olives as well on the second one.

Ingredients (enough for 2 pizzas):


1 Cup warm water
1 Tsp dried yeast
1 Tsp honey
2 1/4 Cups all purpose flour
olive oil


100g Sliced very thin Parmesan salami
4 Roma tomatoes sliced thin
5-6 Shallots sliced
6 Medium mushrooms sliced
2 Cups arugula
8 Large green olives sliced
Mozzarella cheese

Directions (Dough):

1.  Add 1 tsp dried yeast to 1 cup warm water in a measuring cup, the warm water helps to activate the yeast

2. Add 1 tsp honey, helps make it sweet and activate yeast even faster

3. Give a quick stir to break up the honey

4. Then set aside for 10 minutes (I used the traditional yeast not quick rising)

5. On the counter top put 2 1/4 cups all purpose flour (I used organic - oh la la). Level off the flour because it's important you use the right amount (much like measuring hot curry).

6. Make a "little well" in the center of the flour to add the yeast to let it slowly absorb.

7. With one hand slowly add the yeast (you will probably need to stir it before you pour it in) from the measuring cup and with the other hand gently mix it in to allow the flour to absorb it

8. Continue until the right constancy. You may have extra yeast left over and that's ok

9. Start to work the dough with the palms of your hands to activate the gluten. Then make a ball with it. The dough shouldn't be sticky anymore at this point.

10. In a large mixing bowl pour some olive oil in to coat the bowl so the dough won't stick

11. Cover the bowl with a tea towel and place in a warm draft free place like the oven without any heat (turned off)

12. Wait 1 hour

13. The dough will rise. take it out and remove the towel.

14. Punch it. This will remove all the air from the dough

15. Take the dough out of the bowl and place it on the counter and cut it in half with a knife. This will make 2 pizzas.

16. Make 2 balls from it and place them back in the bowl. You will know where to separate them because there will be a crease there

17. Put them back in the oven covered.  Like a blanket covering you up in a cozy bed

18. Wait another hour. You can start making your toppings now if you want e.g. sautéed sausage

19. After the second hour take out one of the balls and sprinkle with semolina, cornstarch or flour to prevent it from sticking in your pizza peel or cookie sheet. I just used flour

20. Spread out the ball and then add a little more flour/semolina right on top

21. Now start rolling it out with a rolling-pin starting from the center working out until its the right size. You can also just stretch it out with your hands. Do not make a raised edge around the outside because it will make it more difficult on the grill. This is the "Artisan" part!

22. Roll it onto the rolling-pin to transfer it to your pizza peel or flat cookie sheet (this makes it easier to transfer; however, I just stretched the dough with my hands and picked it up- but be careful!


1. Get your grill hot: to 450. About 2 seconds holding your hand over the grill

2. Season the hot grill with oil

3. Put the dough on a floured cookie sheet and slide it onto the grill. Close the lid and cook 2 minutes.

4. Open the lid and check to see if it is browning on the underside. The top should be bubbling slightly. If not wait another minute. Rotate it 90 degrees for 1 more minute.

5. Use a spatula to remove it onto the cookie sheet and flip it so the grill side is up. Keep the grill lid closed to keep heat in.

6. Drizzle some olive oil on the grilled side and brush it out the the edges

7. Put toppings on! See below.

8. Return to grill and cook for 2-3 minutes. Until the bottom is charred slightly and the cheese is melted

9. Remove from grill and let stand a couple of minutes. Cut and eat!!

Toppings (for 2 pizzas):

100g sliced very thin Parmesan salami
4 Roma tomatoes sliced thin
5-6 Shallots sliced
6 Medium mushrooms sliced
2 Cups arugula
8 Large green olives sliced
Mozzarella cheese

Directions (toppings):

1. Slice the shallots and sauté them in a Tbsp of olive oil. After they have gone translucent (about 5 minutes) add the sliced mushrooms. Continue on medium-low heat to caramelize the shallots.

2. After you have grilled the one side of the pizza dough and brushed it with olive oil its time to build your pizza: I don't use a tomato sauce--Just tomatoes! Place a layer of thinly sliced tomatoes on the dough

3. Make a layer of parmesan salami, then use half of the caramelized shallots and mushrooms. Add a few olive slices, then top generously with arugula. Now tear pieces of mozzarella and place generously on top of the lettuce.

Now grill for 2-3 minutes until cheese is melted and bottom is slightly charred

I love this way to cook pizza. It keeps your house cool and gives more flavour than in your regular oven. You get to decide how thin you make your crust so it's very customizable for those that want different thicknesses. Oh and yes, it DOES taste good the next day. If you have left overs.

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