Measure rolling out our dough!
How wonderful is it that you can grab pizza dough from the grocery store and quickly transform yourself into a pizza Chef in your own kitchen?! You can go from calling-it-in to Pizza Rock Star, so why not? Grab some dough from your dairy section and get rolling.
We love Pizza night at the M&P kitchens. Christmas, three years ago, Kelly & Pete bought us the greatest gift! - a "pizza kit!" It was awesome; the stone, the giant wood spatula, the rolling cutter... all things pizza in a big basket. Needless to say, we made pizza for months! You don't really need all the bells & whistles, we just love them. All you really need is a sheet pan and your grill.
As summer ends and our grilling days become numbered, we decided to take it outside. Grilled Pizza...as if pizza needed to get more delicious.
All the crusts are rolled out into a large rectangle shape, only because that's the shape of the aluminum pan we had for the grill! We grilled the dough for 8-10 minutes on medium-high heat and then began "dressing" each pizza to our hearts content. The results were personalized pizza perfection! Here are our four creations:
Roasted Tomato Basil Pizza
On a sheet pan, we tossed tomatoes with olive oil, salt, pepper, oregano and roasted in a 350 degree oven for 20 minutes. We topped the grilled crust with the roasted tomatoes and fontina cheese and grilled again for 5-8 minutes to melt the cheese. Close the grill top or tent with aluminum foil to melt the cheese. Once off the grill, top with fresh basil leaves.
- Three large tomatoes
- And, if you want, some baby grape tomatoes (halved)
- One tablespoon olive oil
- 1/2 cup of fontina cheese
- Fresh basil
Roasted Red Pepper and Artichoke Pizza
Top the grilled crust with fresh ricotta, sliced roasted pepper and artichoke pieces and placed under the covered grill for 5 minutes. We topped with salt, cracked peppercorns and torn basil leaves.
- Marinated artichoke hearts
- Marinated Roasted Red Peppers
- Ricotta cheese
- Fresh basil leaves
Mushroom, Thyme & Goat Cheese Pizza
- 10-13 Mushrooms (we used Baby Bellas) sliced.
- 1 Shallot, sliced
- Olive Oil
- 1/2 bunch fresh Thyme
- Goat Cheese 3 oz. log
- Secret ingredients:
- Brown Sugar (a generous sprinkle)
- Worcestershire Sauce (a generous shake or 2)
Swirl olive oil in large skillet over medium heat. Once the oil shimmers, add shallot & 1/2 bunch of thyme (you can leave the stems on, let the leave fall off and pull the stems out later). Add mushrooms and reduce, probably about 5-10 minutes, then add the secret ingredients. The longer they cook on low heat, the better. Add water (or red wine) to the mushrooms if you see the ingredients stiffening up.
Top grilled crust with generous sprinkle of crumbed goat cheese and mushroom topping. Heat under covered grill for 5 minutes to warm cheese. Garnish with fresh thyme leaves.
Prosciutto & Arugula Pizza
- 1 cup fontina cheese,
- 1 cup arugula
- 1/4 lb prosciutto
- Olive oil drizzle (about 1 tbsp)
- 1/2 Lemon, squeeze
Sprinkle the fontina across the grilled crust, top with slices of prosciutto and arugula. Drizzle with olive oil, a squeeze of lemon and voila!
All were scrumptious! But THE WINNER IS....
Mushroom, Thyme & Goat Cheese Pizza!
What a surprise! Kelly's husband doesn't even like mushrooms! We think it was the secret ingredients.... brown sugar for the win!
What is your favorite type of pizza?
Happy Pizza Grilling!
Mangia! Mangia! Mangia! ..y Bevi !
Measure & Pinch xo