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Bayou Black and Blue Grilled Pizza




Source of Recipe


WKRG


List of Ingredients




Bayou Black and Blue Grilled Pizza


Dough Recipe

4 1/2 cups bread, or all-purpose flour, chilled
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups cold water
Semolina flour OR cornmeal for dusting

Topping Recipe

2- tomatoes roasted
slice tomatoes thinly, drizzle w/ olive oil, salt and pepper and bake 10-15 minutes in 325* oven.
roasted red peppers chopped
sauteed fresh mushrooms
gorgonzola cheese
mozzarella cheese
Blackened shrimp
fresh baby spinach sliced thin


Recipe




Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment) Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. . If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes longer, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides.

At this point transfer the dough to a floured work surface with floured hands. Cut the dough into 10 equal pieces and gently form into balls. Place on a parchment lined baking sheet, or well greased pan. Gently rub each top with olive oil, and cover entire pan with a sheet of plastic wrap that you have sprayed with vegetable spray. Place in refrigerator overnight, or up to 3 days.

When ready to grill, pull out dough and roll and gently stretch pizza into a 6-8" circle. (It doesn't need to be perfect, it looks rustic at the restaurant) Sprinkle both sides with semolina or cornmeal lightly to keep them from sticking. Heat grill to high heat, it's important that grill surface is hot so the dough won't stick! Lower flames and place dough on surface. Cook on each side until brown and crispy.

(Note: Pre-made pizza dough is sold in some stores and will work for this recipe. Simply follow directions to reduce size and sprinkle with semolina/cornmeal, before grilling)

Place cooked dough round on cookie sheet. Top with roasted tomato slices, red peppers, mushrooms, shrimp and cheese. Toppings should be used lightly, so that the bread will remain crisp. Place pan under broiler and watch constantly. When cheese bubbles, remove pan. Top with spinach, cut and enjoy!