Wednesday, September 25, 2013

RECIPE: Grilled Pizza 3 Ways

One of my favorite things about living in a house instead of an apartment is that we can grill (easily!) any time we want. At the apartment we had to gather all of our food, utensils, etc. and walk across the parking lot to the playground/picnic area to grill. Here, I can stand in the kitchen and prepare the food while Brandon cooks it up just outside. Ahh, this is the life.

Ever since girls' night last month I've been obsessed with grilling pizzas. It didn't take much to convince Brandon to try them out and we've already made 3 different combinations and I can't wait to try even more! Here's the list of ingredients and prep instructions for each pizza followed by cooking instructions at the end. Let me know if there are any other recipes out there that we should try!


GOAT CHEESE & PESTO PIZZA
1 regular pre-made pizza crust
5 oz goat cheese
8 oz jar pesto
2 roma tomatoes
red onion
basil leaves

Spread goat cheese evenly on the crust. Spoon desired amount of pesto (it won't take anywhere near the entire jar) over cheese and spread evenly. Top with thinly sliced tomato and red onion and spread basil leaves over everything.


BUFFALO CHICKEN PIZZA
1 regular pre-made pizza crust
1/2-2/4 lb cooked + shredded chicken breasts
1.5 c shredded mozzarella
1/2 c prepared pizza sauce
5 T Frank's Red Hot Sauce (or similar hot sauce)
red onion
2 green onions
1/4 c crumbled blue cheese

Mix pizza sauce with 1 T hot sauce and spread over crust. Heat shredded chicken with remaining hot sauce over medium heat until warm. Sprinkle mozzarella cheese over crust. Top with chicken, then thinly sliced red onion, chopped green onion, and crumbled blue cheese.


SWEET POTATO, BALSAMIC ONION, SOPPRESSATA PIZZA
1 regular pre-made pizza crust
15 oz can sweet potatoes
milk or cream
1 T butter
1 T olive oil
1 large white onion
1/4 c + 2 T balsamic vinegar
1 T dried oregano
1.5 c shredded mozzarella cheese
4 oz soppressata

Melt butter and olive oil in a skillet over medium heat. Add very thinly sliced onion and oregano and cook, covered, for 5 minutes. Add 2 tablespoons of water and continue to cook for 10 minutes, until onions begin to caramelize. Add balsamic vinegar and continue to cook for 10 minutes, until vinegar has evaporated. Season onions with salt + pepper. While onions are cooking, drain syrup from sweet potatoes and mash, adding a tablespoon or two of milk or cream until you achieve a smooth consistency. Spread over pizza crust, followed by mozzarella cheese. Top with balsamic onions and sliced soppressata. Sprinkle with a tiny bit of dried oregano.


COOKING PIZZAS ON THE GRILL
Brandon and I cook our pizzas on a charcoal grill and this is the method we've found to be effective: Lightly brush pizza crust with olive oil and place on the grill, flipping once so both sides are warm and slightly toasty. Add all toppings. Place back on the grill, cover, and allow to cook - checking every few minutes - until cheese is melted and veggies begin to look soft. Be careful not to let the bottom of your crust burn!

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