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    Rick's Backyard Grilled Pizza


    Source of Recipe


    Frontera Kitchens

    List of Ingredients




    For the dough:

    1 1/3 cups warm (105 to 115 degrees) water

    1 envelope rapid-rise active dry yeast

    1 tablespoon sugar

    2 tablespoons olive oil

    4 cups all-purpose flour, plus extra as needed

    1 1/2 teaspoons salt

    2 teaspoons crumbled dried Mexican oregano

    1 tablespoon chopped roasted garlic, optional

    Topping Number One:

    Shredded Monterey Jack or mild Cheddar cheese

    Frontera Chipotle Salsa

    Grilled mushrooms

    Diced ham

    Chopped green onions

    Topping Number Two:

    Crumbled goat cheese

    Frontera Tomatillo Salsa

    Grilled red onion

    Chopped cilantro

    For garnish:

    Chopped fresh herbs, such as thyme, basil, chives

    Recipe



    Making the dough. Measure the water, yeast and sugar into a food processor and plus several times. Add the olive oil, then measure in the 4 cups flour, salt, oregano and optional garlic. Process until the mixture forms a ball. If it is sticky, add a couple of tablespoons of flour and pulse until incorporated. Transfer to a lightly oiled bowl, cover with plastic wrap and let rise about 45 minutes to 1 1/2 hours in a warm, draft-free place. Punch down the dough and turn out onto a lightly floured board. Knead several times to expel as much air as possible.

    Divide the dough into quarters (or sixths) and work with one piece at a time. Stretch the dough gently into either a rectangle or circle. This will be the base of your pizza. Spritz it with oil.

    Setting up the grill. For combo cooking.

    Grilling and topping the pizzas. Place one dough piece on the cooking grate, directly over the heat for 1 to 3 minutes, until it cooks on one side. Remove from grill. Flip and spritz with oil. Arrange a little of the cheese on the cooked side. Put the salsa and remaining toppings over cheese and then sprinkle on more cheese. Return to grill over indirect heat and cook until toppings are warm and bubbly, about 10 minutes. Repeat to make the remaining pizzas.

    Serving. Let the pizzas cool slightly and then use a pizza wheel or large knife to cut into wedges. Sprinkle with chopped fresh herbs, if desired.

    Makes 4 to 6 small pizzas

 

 

 


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