Grilled Pizza For A Crowd Food

GRILLED PIZZA FOR A CROWD

Steps:

• Make the pizza dough: Whisk together the bread flour and salt in a large bowl. Combine the water, oil and sugar in a second large bowl; add the yeast, and let sit until it begins to foam, about 5 minutes. Add the flour mixture to the yeast mixture, and use your hands to combine until it comes together into a rough, shaggy ball. Cover the bowl with a kitchen towel and set aside for 15 minutes.
• Sprinkle a work surface with flour and knead the dough until it is smooth and elastic, about 5 minutes. Clean the bowl and lightly coat it with oil. Return the kneaded dough to the bowl, brush with oil, cover and set aside in a warm place until doubled in size, about 1 hour.
• Transfer the dough to the work surface, and punch it down. Quarter the dough, and cut each quarter into 4 for a total of 16 pieces. Shape each into a ball. Evenly space the dough balls on the work surface, cover and let sit until they poof slightly, about 30 minutes. (To make ahead, after cutting the dough, wrap each piece tightly in plastic wrap and refrigerate overnight, then let sit at room temperature for 30 minutes before rolling.)
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Roll out the dough: Line a baking sheet with a piece of parchment, and sprinkle with cornmeal to keep the dough from sticking. Roll out each ball of dough into an 8-inch circle on the work surface (keep the other balls covered as you work). Arrange 2 to 3 rounds without overlapping on the parchment. Repeat with layers of parchment, cornmeal and dough rounds.
• Par-grill the dough: Working in batches, brush the top of each dough round with oil and sprinkle with salt. Grill, oiled-side down, until grill marks just form and the dough starts to bubble up, 30 seconds to 1 minute. Turn the dough over and repeat. Transfer to a cooling rack or another baking sheet to cool. The dough shells will be underbaked and flimsy (they finish cooking when guests top and grill them). Stack the shells, wrap tightly in plastic wrap and set aside until ready to use. (The shells can be refrigerated for up to 2 days. Or tightly wrap each one in plastic and foil, then freeze for up to 3 months; thaw at room temperature for a few minutes before topping and grilling.)
• Set up the pizza bar: Prepare a grill for medium-high heat and brush the grill grates with oil. Set out a large cutting board with a knife or pizza cutter nearby. Set out a stack of the pizza shells and any combination of the suggested sauces, cheeses and toppings.
• Grill the pizzas: Let your guests add their desired toppings to the dough shells. Transfer the pizzas to the grill, cover and cook until the bottom of each is slightly charred, the cheese has melted and the toppings are cooked through. Remove the pizzas from the grill, slice them and encourage your guests to top them with some of the finishings.
• One 15-ounce can tomato sauce
• For the red sauce: Combine the tomato sauce, basil, oil, garlic and 3/4 teaspoon salt in a small bowl. Cover and refrigerate for at least 1 hour before using. The sauce can be made up to 1 day ahead.
• For the arugula-pistachio pesto: Pulse the arugula, basil, parsley, pistachios, capers, 3 tablespoons water and 1/2 teaspoon salt in a food processor until a paste. The sauce can be made up to 1 day ahead; refrigerate.
• For the ricotta spread: Stir together the ricotta, Parmesan, oil, garlic and 1/2 teaspoon salt in a medium bowl. The sauce can be made up to 1 day ahead; refrigerate.

GRILLED PIZZAS

Steps:

• Make the dough: Put 1 1/2 cups warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle the yeast over the water and let stand until foamy, about 10 minutes. Whisk the flour, sugar and 1 teaspoon salt in a separate bowl, then add to the yeast mixture along with 2 tablespoons olive oil. Mix on low speed until the dough starts to come together, about 1 minute. Increase the speed to medium low and mix until the dough starts to look smooth, about 1 minute. Increase the speed to medium and mix until the dough is smooth and elastic, 4 to 6 more minutes (it should stretch 3 inches without breaking). Transfer to an oiled bowl and cover with a damp towel or plastic wrap. Let rise in the refrigerator overnight.
• Lightly press down on the dough, then divide into 6 balls. Put on a baking sheet, cover and refrigerate until ready to grill.
• Meanwhile, make the toppings: Heat the olive oil in a pot over medium-low heat. Add the garlic and red pepper flakes and cook 3 to 5 minutes. Crush the tomatoes into the pot with your hands; add the juices. Rinse the can with 1 cup water and add to the pot. Add a handful of basil and season with salt and pepper. Increase the heat to medium and simmer until thickened, 20 to 25 minutes. Cool slightly.
• Preheat one side of a grill to high and the other to medium. Brush 2 baking sheets with olive oil; stretch each dough ball into a thin oval (about 8 by 11 inches) on the sheets. Brush the tops of the dough with more oil.
• Working in batches, grill the dough over high heat until bubbly on top and marked on the bottom, 3 to 4 minutes. Flip the dough onto the cooler side of the grill. Quickly top each crust with tomato sauce and mozzarella and cover until the cheese melts, about 2 minutes. Transfer the pizzas to a cutting board; sprinkle with the Parmesan and remaining basil.

GRILLED PIZZA

Steps:

• Divide dough into 4 balls.
• Roll dough and brush with olive oil on each side, place on cookie sheet to carry outside.
• Heat grill to medium high and brush grill with oil.
• Place dough directly on grill, flip when bubbled on top and bottom is browned.
• Once flipped, grill the second side until the dough stiffens but doesn't brown.
• Top well browned side with toppings and place back on a low grill until cheese is melted.
• I vary my toppings depending on what my crowd likes. I try not to use watery toppings and I saute my veggies first as they won't have time to cook on the grill.
• Another variation is to rub the grilled dough with a fresh garlic clove, brush with oil and add parm and fresh herbs - this is a great flatbread and it tastes great with bruschetta topping!

OVEN GRILLED CHEESE FOR A CROWD

Steps:

• Position oven racks to the upper-middle and lower-middle position; heat oven to 475°.
• Brush each side of the bread slices lightly with the melted butter and spread them out in a single layer over two baking sheets.
• Toast the bread in the oven to a light golden brown, 10-15 minutes, rotating the baking sheets from top to bottom halfway through the baking time.
• Assemble eight sandwiches, each filled with 1/2 cup of the shredded cheese, making sure that the more toasted-looking sides of the bread are facing outward.
• Lay the sandwiches on a baking sheet and press lightly on each of them.
• Cover the baking sheet tightly with foil and bake until the cheese is thoroughly melted, 5-10 minutes.
• Make ahead--the bread can be toasted, wrapped tightly with plastic wrap, and kept at room temperature for up to 24 hours in advance.