THROW ANOTHER PIZZA ON THE BARBIE

Pizza comes in many styles and I love them all. As I have said in previous posts, the pizza style of Naples is a difficult one to replicate. But the grilled pizzas of more recent times are a great substitute for those from wood fired ovens and can be easily replicated at home.

Grilled pizzas can have that crisp crust that appeals to Midwestern sensibilities, and you can hold and fold them. Whether you throw them directly on the grill or use a pizza stone, you can still get that authentic flavor and texture at home. Like anything, it may take a little practice, but it’s well worth it to perfect your process.

Heat half of the grill. If you use a gas grill, set the other half to low. If it’s a charcoal grill, make sure all the coals are on the “hot” side.

Flatten and roll one package of Gateway Market premade dough to about 1/4 inch thickness.

Spray both sides of the dough with olive oil. Place dough on the grill over moderate heat until you reach the desired color. You want some dark brown and even some black spots.

Flip the crust over and grill the other side. Do not let this side get as dark, but you want it to get nice and golden brown.

Flip dough back to the first side and begin building the pizza with your desired toppings. Move topped pizza to cool side of the grill and close grill. When toppings are hot and cheese has melted, the pizza is ready to serve.

Here are a few topping pairings that will make world class pizza on the grill or in the oven:

Bacon, Cheddar, Caramelized Onion & Fried Egg
4 oz Gateway Market Alfredo sauce
1 cup grated white cheddar cheese
1/2 onion, cooked over low heat to caramelize
6 strips Niman Ranch bacon cooked and chopped
1 egg fried sunny side up

Funghi Misti, Fontina, Taleggio & Thyme
2 cups assorted mushrooms, sliced and sautéed in 2 tablespoons olive oil and salted to taste. Cook until all liquid has evaporated. Cool.
1/2 cup shredded Fontina cheese
1/2 cup shredded taleggio cheese
1/2 teaspoon chopped garlic
1 tablespoon fresh thyme leaves

Fontina, Mozzarella, Sottocenere, Sage & Sausage
1/3 cup shredded Fontina cheese
1/3 cup shredded sottocenere (truffle cheese)
1/3 cup shredded whole milk mozzarella
5 ounces Gateway Market breakfast sausage shaped into tiny balls, cooked thoroughly and slightly cooled
6 leaves sage tossed in olive oil and seasoned with salt.

Goat Cheese, Leeks, Scallions, Garlic & Bacon
1/2 cup crumbled goat cheese
1.5 cup leaks and 1/4 cup scallions cooked in 3 tablespoons olive oil. Cooled slightly and seasoned with salt and pepper and tossed together with 1 teaspoon white wine vinegar
1/2 teaspoon chopped raw garlic
1/2 cup cooked chopped bacon

Mozzarella, Fried Egg, Bacon, Yukon Gold Potato & Bermuda Onions
1 cup whole milk mozzarella, sliced or shredded
2 small yellow-fleshed potatoes that have been cooked, scooped from their skins and immediately smashed. While still hot, toss with olive oil and 1/2 teaspoon chopped garlic and season with salt. Cool slightly before using.
1/2 cup sweet onion sautéed in 2 tablespoon olive oil and seasoned with salt.
1/2 cup cooked bacon, chopped
2 eggs, fried over easy
Extra cracked black pepper to top

Taleggio, Parmesan, Mashed Potato, Vidalia Onion & Chive
1/2 cup shredded taleggio
1/4 cup Parmesan
2 small yellow-fleshed potatoes that have been cooked, scooped from their skins and immediately smashed. While still hot, toss with olive oil and 1/2 teaspoon chopped garlic and season with salt. Cool slightly before using.
1/2 cup sweet onion sautéed in 2 tablespoon olive oil and seasoned with salt.
1 tablespoon fresh cut chives sprinkled over the pizza after removing from heat

Béchamel, Mozzarella, Pork Sausage, Garlic, Onion, Banana Pepper & Jalapeño
1/4 cup Gateway Market Alfredo sauce
1 cup cubed Gateway Market mozzarella
5 ounces Gateway Market breakfast sausage shaped into tiny balls, cooked thoroughly and slightly cooled
1 teaspoon chopped garlic
1/4 cup chopped yellow onion
1/2 cup sliced mild banana peppers
1 tablespoon chopped jalapeño pepper

Smoked Ham, Corn, Grape Tomatoes & Mozzarella
1/4 cup Gateway Market Alfredo sauce
1 cup shredded mozzarella
5 ounces Niman Ranch ham, sliced and diced
1/2 cup corn (frozen or raw, fresh cut from cob)

Bacon, Fontina, Mozzarella & Red Onion
4 oz marinara sauce
1 cup Fontina
1 cup shredded whole milk mozzarella
1 tablespoon grated Parmesan
8 slices bacon (cooked a little over half way for best results; crispy if you must)
1/2 cup diced red onion

Sausage, Ham & Bacon
4 oz marinara sauce
1/2 cup mozzarella
1/2 cup Fontina
5 oz sausage shaped into little balls and cooked
4 oz sliced ham
6 slices cooked Niman Ranch bacon, chopped

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