Grilled Pizza

This is a really fun recipe. There is nothing like using the grill when the house is hot. Making one of my favorite meals on the grill is an added bonus! My parents are in town so my Mom prepped the dough and my Dad caramelized some onions during the day while we were at work. As you may know my parents are really good cooks. It was so much fun to have them in the kitchen with us. We enjoyed making different meals each night. My family would rather enjoy a homecooked meal over a restaurant any day. There isn't anything better then hanging out with my parents as we each enjoy a rum and tonic made by my Dad!

I found this recipe in Cook's Illustrated, July 2005. As you may now, all of their recipes are tested many times before publishing. You almost always know it will be good because of this. This pizza is no exception.

Just as Cook's Illustrated says, these cook really quickly. You will need a peel or rimless baking sheet, tongs, a small knife (to puncture the steam pockets while grilling), a large cutting board, and a pastry brush. All the toppings need to be ready. The pizzas only took about a minute and a half per side. As you can see by the picture, they will blister and char quite quickly.

Dough
2 T evoo
1 C water at room temperature
2 C bread flour, plus more for working
2 t sugar
1 1/4 t salt
1 t instant yeast

Toppings
1 yellow onion, thinly sliced
1 C cherry tomatoes, sliced in half
1 t salt
fresh mozzarella

Spicy Garlic Oil
4 garlic cloves, minced
1/2 t red pepper flakes
1/2 C evoo
salt and pepper

Pizza Crust: Combine oil and water in a measuring cup. In a food processor fitted with the metal blade, process the flour, sugar, salt and yeast until combined. While running add the liquid until the dough forms an elastic ball that does not stick to the sides. If a ball does not form add more flour by the tablespoon or water if it is too dry. Rub a large bowl with evoo and transfer dough to bowl. Cover tightly with plastic wrap and let rise until doubled in volume, about 2 hours. When the dough has doubled in size, deflate and transfer to a well floured work surface and divide into 4 equal pieces. Form eat piece into a tight ball on work surface and gently press dough into flattened rounds. Cover loosely with a damp towel and let rest for at least 15 minutes. Gently stretch or roll dough into disks about 1/8 inch thick and 6-10 inches in diameter. Let disks rest for another 15 minutes on well floured surface.

Toppings: Toss halved tomatoes with salt and transfer to a colander to drain for 30 minutes, drain and return to bowl. Slice mozzarella thinly and set aside. Caramelize onions in evoo until golden brown, about 25-30 minutes. Mix Spicy Garlic Oil ingredients together and microwave for 1 minute or until garlic sizzles. Set aside.



To Grill: Heat grill on high for 15 minutes. Transfer 2 disks to lightly floured peel and carefully place onto the grill. Immediately repeat with next disk. Grill for 1-2 minutes until bubbles form (pierce the larger ones with knife) and bottom is charred. Transfer disks to cutting board and repeat with 2 remaining disks. Brush first two crusts (grill side) with Spicy Garlic Oil, top with cheese, onions and tomatoes. Return pizzas to grill and cover and cook 1-2 more minutes, until cheese melts. Repeat with remaining 2 crusts and remove to cutting board. Sprinkle pizzas with basil and salt and serve immediately.