Tenderoni Grilled Pizza Recipes

GRILLED PIZZA

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.

TENDERONI PIZZA

Steps:

• For the pizza dough: Heat 3 1/4 cups water to 95 degrees F. Dissolve the yeast in the water and transfer to the bowl of stand mixer fitted with the paddle attachment; add all the flour. Run the mixer on the lowest speed until it comes together, about 2 minutes. Add all the salt and olive oil.
• Continue mixing until the dough no longer sticks to the side of the bowl and all of the ingredients are fully incorporated, an additional 6 to 7 minutes. Cover with a damp cloth and allow to rest and proof at room temperature for 8 hours or up to overnight. Punch down the dough and divide into 4 portions. Place on a flour-dusted baking sheet, then cover lightly and let proof at room temperature for another 2 hours.
• For the pizza topping: Preheat a pizza stone in a 450 degrees F oven for at least 30 minutes.
• Run the tomatoes through a food mill into a small bowl, then season with salt to taste. Add the olive oil. Combine the chile paste and honey in another small bowl.
• Lightly dust a pizza peel with flour. Evenly roll a dough ball with a rolling pin to approximately 12 inches in diameter.
• Spread 1/2 cup tomato sauce over the dough, leaving a 1-inch border around the edge. Sprinkle 1/2 cup mozzarella over the sauce and top with a quarter of the pepperoni slices. Slide the pizza onto the hot pizza stone and bake until crisp and deep golden brown on the crust, about 10 minutes.
• Remove from the oven and drizzle the chile honey over the top. Repeat with the remaining pizza dough and ingredients and serve.

GRILLED PIZZA

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.

CHRISTIAN PETRONI'S TENDERONI PIZZA

Steps:

• Preheat oven to the highest temperature possible with a pizza stone on the upper rack, for 1 hour.
• Stretch pizza dough with your fingers, working in a circular motion, with your fingers positioned between the center of the dough and the edge, forming a rough disk that will gradually become thinner as you proceed. Then toss dough between the palms of your hands, allowing gravity to stretch it, and the center becomes thinner. Use your fists to move the dough in a circular motion to further stretch it, until it is about 12 inches in diameter, with the edge being slightly thicker. Place dough on a pizza peel lightly sprinkled with semolina to ensure it won't stick.
• Using a small ladle, evenly spread tomato sauce over the surface of the dough, leaving a 1/2-ich border. Distribute mozzarella uniformly over sauce; top with soppressata. Sprinkle with Parmigiano-Reggiano, and drizzle with chili oil.
• When transferring pizza to the heated pizza stone in the oven, use one continuous, but quick, jerking motion. Once in the oven, turn the oven off, and turn broiler to high, and cook for 5 to 6 minutes. Serve drizzled with chili honey.

GRILLED PEPPERONI PIZZA SANDWICHES

Steps:

• Spread bread slices with marinara sauce; layer two slices with pepperoni and cheese. Top with remaining bread. Combine butter and garlic powder. Spread over outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

GRILLED PIZZA RECIPE BY TASTY

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!