Wednesday, 7 July 2010

Grilled Pizzas with Grilled Corn, Arugula, and Bacon!

Have you tried grilling pizzas yet?
You can use any dough, provided it isn't super-wet, single serving size is easiest to handle.
Now you can avoid heating up the kitchen, fire up the grill, and make the toastiest yummiest crust you have ever had! All your toppings must be prepped and cooked ahead of time, you are really just heating them through on top of the grilled bread. Less is more, you don't need a ton of toppings for this style of 'za.
Grab a drink, fire up the grill, and delight your family with grilled pizzas tonight!

Pizza Dough
adapted from Mark Bittman, Quick and Easy Recipes from the New York Times

3 cups AP flour
2 tsp instant yeast
2 tsp kosher salt
2 Tbsp olive oil
1 cup+ warm water

Combine all the ingredients in a stand mixer on low. Add a little more water, bit by bit, until you have a smooth dough. Knead for a couple of minutes, form into a smooth ball and let rest in a lightly oiled bowl, rolling the ball in the bowl to coat with the oil. Cover and let rise until doubled in size, about 1 1/2 hours.

Divide into 4 pieces, with your fingertips, pat and stretch the pieces of dough out into rectangles, about 1/2 inch thick. Let rest 20 minutes.

Grilled Pizzas with Grilled Corn, Arugula, and Bacon
adapted from Mark Bittman, Quick and Easy Recipes from the New York Times
for I Heart Cooking Clubs, Better with Bacon!
makes 4 personal sized pizzas

4 cups loosely packed baby arugula
Kernels from 2 ears grilled corn
1/2 pound bacon, cut into 1 inch pieces and cooked until crisp
Pecorino Romano, shaved
Olive oil

Turn your grill to med/high.
Oil breads lightly and grill on both sides until cooked through. Watch you don't burn the breads.
Pile arugula onto the grilled breads, drizzle with olive oil, add corn, bacon, and pecorino romano. Move dressed pizzas to the one side of the grill - turn off the burners on that side and let them continue to bake, lid closed, with the indirect heat from the other burners for a few minutes until nice and melty. Serve with joy.
*I like mine with a small dusting of artisan finishing salts like Australian flake or Maldon sea salt.