GRILLED PIZZA
Pizza dough made from scratch is topped with mozzarella cheese, sauce, and your choice of savory toppings, then grilled to perfection for a fun outdoor treat.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 28m
Yield 8
Number Of Ingredients 11
Steps:
- Start charcoal fire or preheat gas grill to medium-high heat.
- Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
- Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
- Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
- Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
- Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 45.6 g, Cholesterol 2.3 mg, Fat 10.8 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 542 mg, Sugar 2.2 g
PIZZA ON THE GRILL II
This is pizza made on a gas grill. The results are great, and plenty of variations would work. The trick is to grill one side of the pizza dough first, then add the toppings.
Provided by HJR
Categories Main Dish Recipes Pizza Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- Roll out prepared pizza dough to a size that will fit your grill. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, green bell pepper and mushrooms.
- Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 19.7 g, Cholesterol 22.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 10 g, SaturatedFat 3.7 g, Sodium 574 mg, Sugar 3.7 g
BASIC GRILLED PIZZA DOUGH
This foolproof dough recipe can be used to make a delicious homemade pizza on the grill or in the oven. Try the following topping variations: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion; Three-Cheese; Shrimp and Pesto; Sausage and Olives; Tomato and Basil.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h45m
Yield Makes 1 pound dough or four 10-inch pizzas
Number Of Ingredients 5
Steps:
- Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
- Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
- Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
Nutrition Facts : Calories 308 g, Fat 3 g, Fiber 2 g, Protein 10 g
GRILLED PIZZA RECIPE BY TASTY
Here's what you need: pizza dough, olive oil, tomato sauce, mozzarella cheese, fresh basil leaves
Provided by Jordan Kenna
Categories Lunch
Time 30m
Yield 8 slices
Number Of Ingredients 5
Steps:
- Preheat the grill on high for 5-10 minutes.
- Coat the pizza dough with 1 tablespoon of the olive oil. Using your hands, rub the oil onto the outside of the dough while carefully stretching it into a circle 12-14 inches (30-35 cm) in diameter. Place the oiled pizza dough onto the preheated grill and quickly brush the top with the remaining tablespoon of olive oil. Close the grill and allow pizza dough to cook for 3-4 minutes.
- After 4 minutes, check the pizza. Large bubbles should be forming across the top of the dough. Using a large spatula or set of tongs, flip the dough over. Reduce the heat to low and add the sauce, cheese, and basil to the pizza. Increase the heat back to high and close the grill. Cook the pizza for 5-6 minutes, until the cheese has melted and the bottom of the crust is lightly charred.
- Cook the pizza for 5-6 minutes more, until the cheese has melted and the bottom of the crust is lightly charred.
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 26 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram
CINNAMON PIZZA STICKS WITH DIPPING GLAZE
Use a purchased refrigerated pizza dough or use your own favorite recipe. The success of these pizza sticks with fully depend on the quality of your pizza dough, may I say that if you are using your homemade pizza dough prepare your dough using vegetable oil in place of olive oil. If you use a large amount of pizza dough then double all ingredients. Yield will depend on how large you cut the dough sticks and the size of prepared dough you use.
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350°F.
- Roll out the prepared pizza dough into a large rectangle.
- Brush the melted butter over the dough.
- In a small cup combine the sugar and cinnamon.
- Sprinkle the cinnamon/sugar mixture liberally over the pizza dough.
- Slice the dough into either long strips, or cut in half and then slice into small sticks (the small ones are easier to handle).
- Place on a lightly greased baking sheet.
- Bake for about 15 minutes or until done.
- While the pizza sticks are baking, whisk the icing ingredients together until smooth, adding more icing sugar or whipping cream to achieve desired consistency.
- Dip the pizza sticks in the icing.
Nutrition Facts : Calories 244.4, Fat 8.6, SaturatedFat 5.4, Cholesterol 24.2, Sodium 65.6, Carbohydrate 43.2, Fiber 0.4, Sugar 41.9, Protein 0.2
GRILLED PIZZA
This grilled pizza recipe is mix-and-match, so feel free to use any and all of the toppings or choose your own. Learn how to make pizza dough for the grill.
Provided by Carla Lalli Music
Categories Pizza Tomato Garlic Oregano Lemon Parmesan Honey Rosemary Vinegar Onion Mozzarella Basil
Yield Makes four 12" pies
Number Of Ingredients 33
Steps:
- Dough
- Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
- Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes.
- Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1-1½ hours. Make your toppings while your dough is rising.
- Burst Cherry Tomatoes
- Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
- Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
- Lemony Swiss Chard
- Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3"-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
- Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly.
- Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed.
- Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
- Tomato Passata
- Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt.
- Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months.
- Assembly
- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20-30 minutes.
- Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8" round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12" in diameter (it's okay if it's not a perfect circle).
- Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds.
- Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1-2 minutes.
- Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired.
- Repeat with remaining ingredients to make 3 more pizzas.
GRILLED PIZZA
This was so much fun!! and so good!! Can't wait to do it again. Stretching the dough instead of rolling it makes it nicely uneven, creating crispy textures. We topped with sliced tomatoes, sliced mushrooms, tender crisp asparagus and parmesan cheese, sprinkled with oregano and thyme. We just used one dough ball. from the local newspaper.
Provided by Derf2440
Categories One Dish Meal
Time 30m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- to make the seasoning: In a small ssaucepan combine all the seasoning ingredients. Whisk over low heat just until warm and oil becomes fragrant. Remove from heat and let rest for 2 hours at room temperature.
- The Pizza bread: Lightly flour the back of a 15 x 10 inch baking sheet and one of the pizza dough balls. Stretch out the dough to the size of the baking sheet. Place the stretched dough on the back of the baking sheet.
- Stir the seasoned oil and liberally brush the surface of the dough. Turn the baking sheet (like a big spatula) with the dough directly onto cooking grate. Remove the baking sheet and liberally brush the top side of the dough with the seasoned oil.
- Grill over direct medium heat until the underside of the dough is marked, 1 to 3 minutes. Don't worry if the crust bubbles, it will deflate when turned over.
- Slide the dough onto the baking sheet and flip the ungrilled side onto the grill. Brush the top with more oil and continue to grill for 3 to 4 minutes.
- Remove from grill and cool slightly on a cooling rack. Add toppings, return to grill, close lid and grill to desired doneness (cheese melts etc.) Repeat grilling procedure for 2 remaining balls of dough.
Nutrition Facts : Calories 162.2, Fat 18.1, SaturatedFat 2.5, Sodium 97.7, Carbohydrate 0.7, Fiber 0.3, Protein 0.1
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