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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, April 13, 2010

pizza on the grill (from Everyday Grilling)

Grilling makes delicious pizzas. New tastes and textures come from first grillin
one side of the crusts, then turning and topping the crust and grilling it until
the tasty rounds are crisp. When you think of your grill as a summer oven, cooking outdoors goes far beyond burgers and steaks. Individual pizzas are easy to grill and ideal for casual summer entertaining.

For the crust, I buy frozen dough balls by the case at the Sam's Club Food Court.  The day before I plan to make pizza I leave the dough to thaw in the fridge.  The next morning I put it on the kitchen counter to rise in time to make dinner that night.  I put about 2 tablespoons of olive oil on a jelly roll pan, then press the dough out to the about 1/8-inch thick.  Place the oiled side down on the cooking grate.  Grill until light grill marks appear on bottom of crust, 2 to 3 minutes.  Flip pizza and continue with any ot the recipes below .

Grilled Pepper Pizzas

Prep: 8 min.· Cook: 15 min.

Pizza Crust
1 medium green bell pepper
1 medium yellow bell pepper
1 medium red bell pepper
1 cup tomato sauce
2 garlic cloves, minced
1 teaspoon salt
2 cups (8 ounces) shredded mozzarella cheese

1. Grill first side of pizza crust as described in recipe at left.

2. Cut peppers in half through stem; remove seeds.

3. Grill the peppers over Direct Medium heat until charred and blistered, about 8 to 10 minutes, turning occasionally. Cool to touch; peel and cut into thin strips.

4. Combine tomato sauce, garlic, and salt; spread evenly over grilled side of pizza crust. Sprinkle with
cheese, and top with pepper strips.

5. Grill crusts over Direct Medium heat until slightly crisp, about 3 to 5 minutes.

Yield: 1 pizza

Bacon-Cheese Pizzas

Prep: 5 min.  Cook: 5 min.

Pizza Crust
1 cup pizza sauce
1 (8-ounce) package shredded three-cheese blend
12 bacon slices, cooked and crumbled

1. Grill first side of pizza crust as described in recipe at left.

2. Spread grilled side of pizza crust evenly with pizza sauce; sprinkle with cheese and bacon.

3. Grill crust over Direct Medium heat until slightly crisp, about 3 to 5 minutes.

Yield: 1 pizza.

Pesto Ham 'n' Potato Pizzas

Prep: 15 min.· Cook: 25 min.

1 pound small red potatoes
1/2 cup bottled pesto
Pizza Crust
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces thinly sliced ham
2 cups (8 ounces) grated Gruyere or Swiss cheese
1/4 cup thinly sliced green onions

1. Bring potatoes and water to cover them to a boil in a large saucepan over medium-high heat; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain and cool slightly. Cut potatoes into thin slices; toss with 1/4 cup pesto.

2. Grill first side of pizza crust described in recipe at left.

3. Spread grilled side of pizza crust with 1 tablespoon pesto.

4. Top pizza crust evenly with potatoes; sprinkle with salt and pepper. Top with ham and remaining ingredients.

5. Grill crust over Direct Medium heat until slightly crisp, about 3 to 5 minutes.

Yield: 1 pizza.

Grilled Tomato Pizzas

Prep: 10 min.· Cook: 5 min.

Pizza Crust
1 cup crumbled feta cheese
1/2 cup finely chopped fresh basil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
3 large red tomatoes, cut crosswise into 1/4-inch slices
3 large yellow tomatoes, cut crosswise into 1/4-inch slices
Extra-virgin olive oil

1. Grill first side of pizza crust as described above.

2. Combine the feta cheese and the next 4 ingredients.

3. Lightly brush tomato slices on both sides with oil; grill over Direct Medium heat just until warm, about 2 minutes, without turning.

4. Arrange tomato slices evenly on grilled side of pizza crust; sprinkle evenly with cheese mixture.

5. Crill crust over Direct Medium heat until slightly crisp, about 3 to 5 minutes.

Yield: 1 pizza.

Sausage-Spinach Pizzas

Prep: 10 min .• Cook: 15 min.

To give this pizza extra heat, use
Monterey Jack cheese with peppers.

Pizza Crust
1 (10-ounce) package frozen chopped spinach, thawed
1/2 pound ground hot pork sausage
2 cups (8 ounces) shredded Monterey Jack cheese
1 teaspoon salt
1/2 teaspoon black pepper

1. Crill first side of pizza crust.

2. Drain spinach well, pressing between layers of paper towels.

3. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain well.

4. Combine spinach, sausage, cheese, salt, and pepper; spoon over grilled side of pizza crust.

5. Crill cruss over Direct Medium heat until slightly crisp, about 3 to 5 minutes.

Yield: 1 pizza.

Southwestern Pizzas

Prep: 10 min.· Cook: 5 min.

Pizza Crust
2 cups diced cooked chicken
1 cup canned black beans, rinsed and drained
1/2 cup finely chopped fresh cilantro
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried crushed red pepper
1 teaspoon salt
1 cup chunky salsa
1 (8-ounce) package shredded Monterey Jack cheese with peppers

1. Grill first side of pizza crust.

2. Combine chicken and next 6 ingredients in a large bowl.

3. Spread grilled side of pizza crust with salsa; sprinkle with half of cheese. Top with chicken mixture; sprinkle with remaining cheese.

4. Grill crust over Direct Medium heat until slightly crisp, about 3 to 5 minutes.

Yield: 1 pizza.

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