Wine & Dine

Episode #23 - Grilled Pizza

Pizza Crust I “Classic”
Grilled Pizza II (No rise dough) Rapid Crust

Summer White Sangria

Pizza Crust I “Classic”

2 1/2 c. flour
2 T. sugar
1 t. salt
1 c. very warm water (120 - 130 degree F)
1 T. yeast
2 T. olive oil
Cornmeal for dusting

Preheat grill and pizza stone to 400-450 20 degrees 20 minutes before starting. Dissolve yeast in warm water. Gradually add remaining ingredients. Knead for 2-3 minutes or until dough feels soft and “silky”. Place dough into oily bowl, cover with a towel and place in a warm area until dough has doubled in size (approximately 30 – 60 minutes). Punch down and divide into personal sized portions. Roll-out the dough on a surface dusted with cornmeal. Brush olive oil on bottom side of crust and place on the hot stone. Brush top side of crust with olive oil and flip. Immediately, add the sauce, cheese, veggies etc. Close the grill lid and bake until bubbly and golden. Cut and serve. Crust will make 2 pizzas.

Grilled Pizza II (No rise dough) Rapid Crust

1 3/4 to 2 1/4 cups all-purpose flour
1 envelope Fleischmann’s Pizza Yeast
1 1/2 t. sugar
3/4 t. salt
2/3 c. very warm water (120 – 130 degree F)
3 t. oil
Pizza sauce, topping and cheese

Preheat grill and pizza stone to 400 - 450 degree 20 minutes before starting. Combine 1 cup flour, yeast envelope, sugar and salt a bowl. Add warm water and oil. Mix until all blended together. Gradually add 1/2 cup flour until soft dough ball is formed. Knead for 4 minutes on a floured surface, adding additional flour as needed. Divide dough into personal sizes. Roll-out dough on floured surface. Brush bottom side and place crust on hot stone. Brush top side with olive oil and flip. Add sauce, topping and cheese. Close lid, bake until bubbly and golden. Cut and serve.

Idea: Try a “theme” pizza such as Alfredo sauce w/ deli roast beef. A pre-cooked sliced potatoes with bacon, cheddar cheese and sour cream is a very hearty pizza.

To make a dessert pizza: Brush with butter instead of olive oil. Sprinkle generously with cinnamon sugar or use any flavor of fruit pie filling for a topping.

Note: While rolling out the crust, make sure you are preheating the grill and pizza stone. Keep the grill lid down to create the environment of a pizza oven. Have all pizza toppings handy because the crust will cook fast. Invite your friends over and have everyone bring a couple different toppings. Makes for a great summer party.

Summer White Sangria

2 bottles of cold Stoney Ridge Riesling Wine
1 sm. 4 oz can of frozen limeade concentrate
1 orange – squeeze juice and then slice
1 lemon – sliced
1 lime – sliced
1 c. frozen red / black grapess.

Use your prettiest pitcher and add all ingredients and stir. Chill and serve.