The end of the summer and the Labor Day holiday called for an impromtu meeting of The Fearless Cooking Club. This time the men wanted to perfect pizza on the grill, so my hubby showed the rest of the group how it is done. The fire was all in the men’s corner and the women were prepping the toppings indoors. How else would it be?
Last year I saw a recipe in The Denver Post July 2010 on making a healthy version of pizza dough to grill and to use minimal toppings (i.e. minimal cheese). We loved it so much it became a big hit with our family. One Fearless Cooking Club spouse had been attempting it this summer so we decided to have a party out of show how to put the pizza pieces together.
2 C all-purpose flour (or 1 1/2 C all purpose with 1/2 C whole wheat)
1 tsp salt
1/2 tsp sugar
2 1/2 tsp yeast (or 1 packet)
Process the above in a food processor 3-4 times to mix
Add 3/4 C warm water with 2 TBSP olive oil and drizzle into the flour mixture while pulsing the food processor until it forms a ball.
Turn the flour out onto a floured board, knead a few times then cover and let sit for 15 minutes. Cut the dough into four parts and roll out each onto floured board until it forms a round enough disk for a pizza dough base. Place plastic wrap in between each rolled out dough, keep refrigerated until ready to throw on the grill.
You need a pizza stone that is compatible with the high temps of the grill. My hubby is here brushing the stone with olive oil.
Place the dough on the oiled stone, cover and let it bake 5-6 minutes. Get those toppings ready to go because when you flip the dough it is time to top!
We made five pizzas for six people: 1)fresh Roma tomatoes, fresh basil leaves and fresh mozzerella, 2) cream cheese, anchovies, red onion and capers, 3)chicken, red onion, barbeque sauce and parmesan cheese, 4) roasted green chiles, sliced meatballs, monterey jack cheese, tomatoes and onion, and 5) fresh pesto, feta cheese and sun-dried tomatoes.
And for dessert fresh Colorado Peach Cobbler