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Little fingers can’t resist the chocolate and marshmallow on the S’mores Pizza. Jessica Karley, Forum News Service

COOKING WITH JESSICA KARLEY: Grilled pizzas are easy people-pleasers

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accent Grand Forks,North Dakota 58203 http://www.grandforksherald.com/sites/default/files/styles/square_300/public/field/image/080614.F.GFH_.ChefJess.Smores%20Pizza.JPG?itok=Y_OE22Gl
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COOKING WITH JESSICA KARLEY: Grilled pizzas are easy people-pleasers
Grand Forks North Dakota 375 2nd Ave. N. 58203

In the past, I was leery of cooking pizza on the grill. I love to eat grilled pizza, but surprisingly, I had not been in a kitchen with anyone that had prepared it! The entire concept of just putting the dough on the grill seemed a bit strange to me.

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I mean, “Aren’t grills for meat and veggies?” “Won’t the dough just stick, start on fire, and then leave me calling for delivery anyway?”

The answer to that is, “No way!” Pizza on the grill is so easy, and there is sure to be a topping to please everyone.

The first one I tried in our house was a favorite from a restaurant we visited last winter and have been craving ever since. The prosciutto, pear and arugula pizza sounds very “adult,” but kids do like pears. In our house, it wasn’t well received, but I will admit, I didn’t really push the subject because it left more for me!

Press the pizza dough into your desired pizza shape — it doesn’t have to be perfect — on a surface that has been dusted with cornmeal. Then, pick the crust up and put it onto a tray to carry to the grill.

Brush the top of the crust with olive oil and place it top-side down onto a grill that has been preheated to 450 degrees. Turn off the burners that are directly under the crust and leave on just the outer burners.

Shut the lid to the grill and wait four to five minutes. The wait is a great time to head back into the kitchen to gather your prepared pizza toppings.

Once you are back to the grill, remove the crust from the heat and place it right side up onto your tray. Top the pizza with mozzarella and parmesan cheese, shaved prosciutto and thinly sliced pear. For another great cheese to add, you can also try making this pizza with crumbled gorgonzola in place of the mozzarella.

Place the pizza back on the grill to cook for an additional five minutes or until the cheese is melted. When the pizza is ready to take off of the grill, top it with arugula, which adds a fantastic, fresh, peppery flavor to the rich cheese and sweet pear.

It is so simple and tastes just light enough that you won’t feel too guilty about eating the entire thing. After all, it is topped with a salad!

If I can’t sell you on grilling pizza and topping it with a lettuce, have no fear. I have two more options for you.

The next pizza I tried, under the watchful eye of my black lab, was Grilled Sausage and Pepper Pizza. The dough is again pressed onto a cornmeal dusted surface, brushed with olive oil and placed oil side down onto the grill.

Once it is removed from the grill the first time, spread a garlic and herb goat cheese over the top. Yum! The flavor doesn’t stop there, however. You will then top with sliced grilled sausage, red pepper strips and a mixture of parmesan and mozzarella. Place the pizza back on the grill until the cheese is melted.

The last, and certainly a favorite of the smaller fingers in my house, is the Grilled S’mores Pizza. OK — if you know me and my love of s’mores, you will also know that it’s a favorite of mine…for breakfast, lunch or dinner!

When you remove this crust from the grill for the first time, brush it with Nutella and top with a hefty mixture of milk and white chocolate chips, graham cracker pieces and mini marshmallows.

This pizza takes a little closer to 10 minutes once placed back on the grill to get the marshmallows to puff and turn a light golden brown, but the taste is worth every last second of waiting. Serve the pizza while the marshmallows are still warm and gooey. I will warn you ahead of time: Make more than one!

Karley is a contributor to the Grand Forks (N.D.) Herald.

Grilled Prosciutto, Pear & Arugula Pizza

Ingredients

7-8 ounces fresh pizza dough

¼ cup cornmeal

1 tbsp olive oil

½ cup mozzarella cheese

½ cup shredded parmesan cheese

2 ounces shredded prosciutto

½ fresh ripe pear, sliced thin

1 cup fresh arugula

Directions

1. Preheat gas or charcoal grill to 450 degrees with cover down.

2. Sprinkle cornmeal on your counter. Press dough into a 7x11 rectangle. Brush the top of the dough with olive oil. Place cornmeal side down on a sheet pan or tray to carry to the grill.

3. Lift the lid of the grill and turn off the burners that will be directly under the dough when you place it onto the grill. Place the dough directly on the grill grates, oiled side down. Shut the lid and cook for four to five minutes or until the crust is grill marked and starting to turn golden brown. Carefully remove the crust from the grill and place the grilled side up on your tray.

4. Top with cheese, prosciutto, and pear. Place the pizza, cornmeal side down, on the grill with the lid down for an additional five minutes or until the cheese is melted. Remove the pizza from the grill and top with arugula.

Grilled Sausage and Red Pepper Pizza

Ingredients

7-8 ounces fresh pizza dough

¼ cup cornmeal

1 tbsp olive oil

⅓ cup softened garlic and herb flavored goat cheese (I use Boursin.)

½ cup shredded mozzarella cheese

¼ cup shredded parmesan cheese

½ red bell pepper, sliced into thin strips

2 4- to 6-ounce sausages, grilled and sliced into ½ inch thick rounds

fresh chopped herbs for garnish

Directions

Follow the same first three steps as the first pizza. Top the pizza by spreading the goat cheese over the grilled, non-cornmeal side of the pizza. Add the mozzarella, parmesan, sausage and pepper strips.

Place the pizza back on the grill for five to 10 minutes or until the cheese is melted. (This pizza could take longer than the first because of the additional cheese.) Remove the pizza from the grill. Top with fresh chopped Italian herbs if desired.

Grilled S’mores Pizza

Ingredients

7-8 ounces fresh pizza dough

¼ cup cornmeal

1 tbsp olive oil

⅓ cup Nutella, or other hazelnut chocolate spread

¼ cup white chocolate chips

⅓ cup milk chocolate chips

1 cup mini-marshmallows

⅓ cup graham cracker pieces

Directions

Follow the same first three steps as the first pizza. Top the pizza by spreading the nutella over the grilled, non-cornmeal side of the pizza. Add the chocolate chips and top with mini marshmallows and graham cracker crumbs.

Place the pizza back on the grill for an additional five to 10 minutes or until the marshmallows have started to puff and turn golden brown and the chocolate chips are soft. Remove from the grill.

 
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