Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, July 29, 2011

Grilled Greek Pizza

I am so excited to share this new cooking experience with you – grilling pizza!   Outside, on the BBQ !   It is so easy and so fun!   It all started when our local paper featured grilling pizza outdoors in the Foodie section –  a few days later I spotted a cookbook titled “Pizza on the Grill” written by Elizabeth Karmel and Bob Blumer.  Needless to say, this book is now a member of the Over300cookbooks collection.   Here is the first installment of more to come under the banner Grilled Pizza, my adaptation for Greek Pizza ……

Ingredients

1 Pizza Crust Dough - See:  Grilled Pizza Dough Recipe
   Use one half of the pizza dough ball to make this pizza.  
   If you opt for thin crust you will get about a 12-14 inch pizza

Greek Pizza topping:
2 or 3 links of Roasted Garlic Chicken Sausage – sliced diagonally
¾  cup sour cream
¼ cup feta cheese
½  teaspoon dried oregano leaves
½  teaspoon dried parsley leaves
½  teaspoon dried basil
1 jar of artichoke hearts (do not drain the liquid)
1/3  cup Shredded mozzarella cheese
1/3  cup Shredded parmesan cheese
2 small thin zucchinis
1 Tablespoon Extra Virgin Olive Oil
Salt and Pepper to taste
1/3 cup chopped black olives
1/3 cup chopped green olives
1/3 cup thinly sliced red onion


First, make your pizza dough.   This should be done about an hour before you will start grilling.  Once the dough has risen, punch it down and knead on a lightly floured surface for 1 to 2 minutes until smooth.  Divide into two equal size balls and proceed with your pizza making.   I found that rolling out a thin crust gave me a 14 inch pizza by dividing the dough in half.   This recipe is for one of the dough halves.   Before you place the dough on the grill, be sure to brush both sides with olive oil.


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While the dough is rising, prep your topping ingredients.   You should have everything ready before you put your dough on the grill because the first side will grill in only 3-4 minutes.   The grilled side is the side you will top.  You will then return the topped pizza to the grill to cook the bottom and melt the cheese.


First, let’s make the feta spread so it will have time to infuse with the spices.   For my version of Greek Pizza, you will use this rather than a tomato spread.  Combine the sour cream, ½ jar of artichoke hearts plus the liquid, oregano, parsley, basil, and the feta.   


Mix well using an electric mixer.  The beaters will not pulverize the artichoke hearts but will break them a bit and give you a smooth incorporation.  Give it a taste and add more feta or seasoning if you desire.

Next, with the remaining ½ jar of artichoke hearts, slice them in half or smaller and set aside to top the pizza.

Next, slice the zucchinis into thin ribbons with a vegetable peeler or mandoline.   Then toss them with the Extra Virgin Olive Oil, salt and pepper.  Pre-Grill them while the grill is warming up.   This will give you some nice char lines and add to the flavor.   When done, set aside to top the pizza.


 Next, slice your chicken sausages on a diagonal and give them a brief browning on either the stove top or your warming BBQ grill.   The reason you should partially pre-cook them is that the time on the grill is briefer than baking a pizza.    When done, set your partially cooked sliced sausages aside.



Now, chop your olives and slice the onion.  Set aside.

Okay, if all your toppings are ready, grill the first side of the dough.   Return grilled side up and top first with the feta spread, then the chicken slices, zucchini ribbons, artichoke hearts, olives and onions.  Lastly, sprinkle the mozzarella and parmesan cheese over the top.



Then, return the pizza to the grill to cook the bottom and melt the cheese.   Grill over medium to low heat with the lid down – rotating the pizza every 3 or 4 minutes.   Before each rotation check the bottom to insure it is cooking but not burning.   The optimal taste is a nice dark brown char mark and a golden crust.    The cheese should be bubbly but not burning.   


Remove when ready and slice.           Enjoy !!!



Link for "Pizza on the Grill"                                   

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