INGREDIENTS

INSTRUCTIONS

PIZZA DOUGH
TOPPING
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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