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Grilled Garlic & Herb Pizzas




Source of Recipe


Kingsford®

Makes 4 individual pizzas


Ingredients
Homemade Pizza Dough (recipe follows)
8 cloves Grilled Garlic (recipe follows)
1 medium yellow onion
Olive oil
1 medium red, yellow or orange bell pepper
1 cup crumbled goat cheese
1/4 cup chopped fresh herb mixture (thyme, basil, oregano and parsley) or 4 teaspoons dry herb mixture
1/4 cup grated Parmesan cheese


Prepare Homemade Pizza Dough. While dough is rising, light KINGSFORD® Briquets in covered grill. Arrange medium-hot briquets on one side of the grill. Prepare Grilled Garlic. Lightly oil grid to prevent sticking. Cut onion into 1/2-inch-thick slices. Insert wooden picks into onion slices from edges to prevent separating into rings. (Soak wooden picks in hot water 15 minutes to prevent burning.) Brush onion lightly with oil. Place whole bell pepper and onion slices on grid around edge of briquets. Grill, covered, 20 to 30 minutes until tender, turning once or twice. Remove picks from onion slices and separate into rings. Cut pepper in half and remove seeds when cool enough to handle; slice pepper halves into strips.

Roll or gently stretch each ball of dough into 7-inch round. Brush lightly with oil on both sides. Grill dough on grid directly above medium-hot KINGSFORD® Briquets 1 to 3 minutes or until dough starts to bubble and bottom is lightly browned. Turn; grill 3 to 5 minutes or until second side is lightly browned and dough is cooked through. Remove from grill. Spread 2 cloves Grilled Garlic onto each crust; top with onion rings, pepper strips, goat cheese, herbs and Parmesan cheese, dividing equally. Place pizzas around edge of coals; grill covered 5 minutes until bottom crust is crisp, cheese melts and toppings are heated through.


Note A 1-pound loaf of frozen bread dough, thawed, can be substituted for Homemade Pizza Dough. Or, substitute 4 pre-baked individual Italian bread shells, add toppings and warm on the grill.


Homemade Pizza Dough

Ingredients
2-3/4 cups all-purpose flour, divided
1 package quick-rising yeast
3/4 teaspoon salt
1 cup water
1-1/2 tablespoons vegetable oil



Combine 1-1/2 cups flour, yeast and salt in food processor. Heat water and oil in small saucepan until 120° to 130°F. With food processor running, add water and oil to flour mixture; process 30 seconds. Add 1 cup flour; process until dough comes together to form ball. Knead on floured board 3 to 4 minutes or until smooth and satiny, kneading in as much of the remaining 1/4 cup flour as needed to prevent dough from sticking. Place dough in oiled bowl, turning once. Cover with towel; let rise in warm place 30 minutes until doubled in bulk. Divide dough into 4 equal balls.



Grilled Garlic

Grilling lends a sweet, mellow flavor to garlic, making it an excellent addition to many dishes. Use it more generously than its fresh counterpart. Whenever you grill, place a head or two of garlic at the edge of the coals and grill alongside the main event.

Ingredients
1 or 2 heads garlic
Olive oil


Peel outermost papery skin from garlic heads. Brush heads with oil. Grill heads at edge of grid on covered grill over medium-hot KINGSFORD® Briquets 30 to 45 minutes or until cloves are soft and buttery. Remove from grill; cool slightly. Gently squeeze softened garlic heads from root end so that cloves slip out of skins into small bowl. Use immediately or cover and refrigerate up to 1 week.