Pizza Sauce For Grilled Pizzas Food

GRILLED PIZZA

Steps:

• For the pizza dough: Place the all-purpose flour, salt, sugar and yeast in the bowl of a food processor and pulse to combine. With the motor running, slowly add the olive oil and water; once added, continue mixing for 1 minute.
• Transfer the dough to a work surface and knead until smooth.
• Divide the dough into 3 even pieces and form into balls. Spray with cooking oil and then place in a large resealable plastic bag. Refrigerate overnight or up to 4 days for best flavor. (See Cook's Note.)
• When ready to bake, transfer each dough ball to a lightly oiled bowl, cover and set aside until doubled in size, about 1 hour.
• Make the pizza pies: Preheat a gas grill to 500 degrees F or get a charcoal grill as hot as you can. Lightly dust a work surface with all-purpose flour.
• For each pizza: Gently flatten a piece of dough with the palm of your hand and then roll it into a 10- to 11-inch round, about 1/8 to 1/4 inch thick. Don't worry if it's not perfectly or even barely round; just make sure it's of uniform thickness (even if it's the shape of a beaver tail!).
• Sprinkle a pizza peel with semolina flour and transfer the stretched dough to the peel. (If you don't have a peel, use the back of an upturned sheet pan instead.) Slide the dough directly onto the grill. Cook until golden grill marks appear, about 1 minute per side; use tongs to flip.
• For the white pizza: In a small bowl, mix together the ricotta and fontina cheeses along with the thyme, rosemary, honey and some salt and pepper. Brush a grilled crust with olive oil. Spread with the cheese mixture in an even layer. Use the peel to return the pizza to the grill. Cover and cook for about 3 minutes, until the cheese is completely melted and the crust is fully browned. Remove from the grill and top with the prosciutto and arugula.
• For the margherita pizza: Brush a grilled crust with olive oil and spread evenly with the marinara sauce. Top with the torn mozzarella and sprinkle with the Parmigiano-Reggiano. Use the peel to transfer the pizza to the grill. Cover and cook until the cheese is melted and the crust is golden brown. Remove from grill and top with torn basil.

PIZZA SAUCE FOR GRILLED PIZZAS

Steps:

• Crush tomatoes with your hands in a large bowl. Heat oil in a large skillet over medium heat until hot but not smoking. Add crushed tomatoes, oregano, salt, and pepper, and reduce heat to medium-low. Cook, stirring occasionally, until thickened, 40 to 50 minutes.
• Pass sauce through a food mill into a bowl; discard solids. (Alternatively, process sauce in a food processor until smooth.)

GRILLED PIZZA

Steps:

• Start charcoal fire or preheat gas grill to medium-high heat.
• Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
• Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
• Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
• Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
• Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.

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.

PIZZA ON THE GRILL I

Steps:

• In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
• Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
• Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

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!

GRILLED PIZZA SANDWICH

Steps:

• For each sandwich butter outside of bread.
• Lay in pan, butter side down.
• On top of bread, spread pizza sauce, 1 ounce of mozzarella cheese, thin pepperoni slices and more pizza sauce.
• Add another slice of bread, buttered side up.
• Cook until brown on both sides and cheese melts.

GRILLED TOMATO PIZZAS

Steps:

• Dissolve yeast in warm water. Combine 2 tablespoons oil, honey, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into 6 portions. On a lightly floured surface, roll each portion into an 8x6-in. rectangle. Place each on a greased piece of foil. Spritz with cooking spray; cover and let rest 10 minutes., In batches, carefully invert crusts onto greased grill rack; peel off foil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Turn; grill until bottom begins to brown, 1-2 minutes., Remove from grill. Brush tops with remaining oil; top with tomatoes. Grill, covered, until bottom is golden brown and tomatoes are heated through, 1-2 minutes. To serve, add basil, drizzle with glaze and, if desired, top with cheese.