Pizza On The Grill Pt 1

INGREDIENTS

INSTRUCTIONS

Hello, Pizza Enthusiasts!  Pizza? Now, wait a minute . . . The Cook and
Kitchen Staff were in the  middle of their salute to National Barbecue
Month at Recipe-a-Day!  Are we going to barbecue pizza? Sure! And we're
going to prepare it  from scratch.  Perhaps a bit unexpected, but pizza
on the grill is a relatively easy,  albeit time-consuming, treat to
prepare . . . You've probably served  up you fair share of hot dogs,
hamburgers, and chicken on your grill  already this barbecue season.
Now it's time to shake up the coals a  bit and prepare pizza on the
grill!  Prepares Four 8-Inch Pizzas  Combine water and sugar in a large
mixing bowl or food processor.  Sprinkle yeast over and let stand until
foamy, about 10 to 15  minutes. Add oil, then flour and salt. Process
with a bread mixer  until dough comes together, about 1 minute  or
blend all ingredients  until thoroughly combined by more traditional
means: the wooden spoon.  Turn dough out onto floured work surface.
Sprinkle with rosemary or  oregano. Knead until dough is smooth and
elastic (about 5 minutes),  adding more flour by the tablespoonful if
dough is sticky. Lightly  oil a large glass bowl. Add dough and turn
once to coat with oil.  Cover bowl with plastic wrap, then a towel. Let
stand in warm area  until dough doubles, about an hour. To test that
the dough has risen  sufficiently, push two fingers into the dough. The
imprint will  remain when the dough is ready.  Punch down the dough.
Knead it in the bowl until smooth, about two  minutes. Divide dough
into four equal pieces. Stretch out each piece  on a well-floured
surface to about the size of a 9-inch round cake  pan. To prevent the
dough from sticking as you stretch it, use flour,  but sparingly; using
too much flour will produce a tough pizza crust.  To season the
toppings, whisk together in a medium-sized bowl the  olive oil,
balsamic vinegar, minced garlic, and rosemary or oregano.  Let
vinaigrette stand for about 15 minutes at room temperature, or
refrigerate for up to 2 hours.  Prepare the grill to medium heat, about
350-F degrees. Arrange  sausages or chicken, peppers and onion on a
baking sheet. Brush with  some of the vinaigrette, and sprinkle with
salt and pepper. Grill  until meat is cooked through and peppers and
onion are slightly  charred, making sure to turn and baste
occasionally.  Transfer cooked sausages or chicken and vegetables to a
clean cutting  board. Cut meat into 1/2-inch pieces and peppers into
thin strips. Cut  onions to a smaller size, or leave as they are.  Add
more coals to the grill, if necessary. Place two dough rounds on  the
grill. Grill over medium heat until top of dough puffs and  underside
is crisp, about 3 minutes. Turn rounds over and grill a  minute more.
Transfer to a baking sheet with the well-grilled side  up. Repeat with
the remaining two dough rounds.  Sprinkle each pizza round with 1/4 of
the Mozzarella and Parmesan  cheeses. Top each with 1/4 of the cut
sausages or chicken, peppers  and onion, then with 1/4 of the Romano
cheese, tomatoes, and green  onions. Drizzle each with 1 1/2 teaspoons
vinaigrette.  Using a large metal spatula, return pizzas to the grill,
two at a  time.  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 5525
Calories From Fat: 2569
Total Fat: 290.9g
Cholesterol: 818.3mg
Sodium: 7764.5mg
Potassium: 6105mg
Carbohydrates: 376.4g
Fiber: 27g
Sugar: 36.1g
Protein: 343.1g