BuffaloSpree.com's Recipe of the week: Grilled Pizza Marguerite
Grilling pizza may seem somewhat unconventional, but is extremely delicious and easy to prepare. Cooking bread products over a live fire imparts a very different flavor. It can be cooked on a gas or charcoal grill, but for it to cook thoroughly the grill must have a lid that can be closed, creating an oven effect. The variable possibilities abound with this recipe, but the key factor is to have all of your ingredients and implements ready, or as the French say, mise en place (everything in its place), because the entire cooking process takes a matter of minutes. A simpler variation of this recipe is to grill only the dough, which has been seasoned with olive oil and herbs, for a natural accompaniment to any grilled meal.
Yield: 2 small pizzas
For the dough:
1 cup warm water
1 package active yeast
1 teaspoon salt
2 tablespoons olive oil
3-1/2 cups all-purpose flour
For the pizza:
2 cloves garlic, minced
2 large ripe tomatoes, seeds removed and diced
8 large basil leaves, coarsely chopped
1 teaspoon salt
1/4 cup olive oil
8 oz. grated mozzarella cheese (about 2 cups)
For the dough: Combine the water and yeast in a small bowl and set aside until the yeast shows signs of activity. Place the flour into a large bowl, mound up the flour and make an indentation in the center. Pour the water and yeast mixture into the indentation along with the salt and olive oil, and, using a wooden spoon stir the flour into the liquid. Turn the dough out onto a work surface and knead it for about 10 minutes. Place the dough into a clean bowl and cover it with plastic wrap. Allow the dough to rest for approximately 1 hour, or until doubled in size.
Topping and grilling: In a small bowl combine the garlic, tomatoes, basil, salt, and olive oil; set aside. Preheat the grill. If using a gas grill heat on side on high and the other on medium; with a charcoal grill a two-tiered fire has to be prepared, which will create high heat on one side of the grill and medium heat on the other.
Cut the dough into two equal pieces and roll them out on a well-floured surface until they are approximately 12 inches in diameter. Place one piece of dough onto a lightly floured baker's peel (the back of a cookie pan also works fine) and gently slide the dough onto the hot side of the grill. After one minute, using a wide spatula and your hands, gently rotate the dough to ensure even cooking. After the underside of the dough shows grill marks and has begun to brown turn it over and move it to the side of the grill with low heat. Immediately sprinkle half of the tomato mixture across the dough, followed by half of the grated cheese. Close the lid to the grill and allow the pizza to cook for a couple of minutes, or until the cheese begins to melt. Lift the lid, rotate the pizza, and relocate it to the hot side of the grill; close the lid and allow it to cook another minute, or until the cheese is thoroughly melted and the underside is nicely browned (but not burnt). Transfer the pizza to a wire cooling rack, or a clean kitchen towel, and allow the pizza to cool for 10 minutes before serving. Meanwhile repeat the procedure with the remaining pizza.