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If you know me well you know that I love food. Pizza happens to be among my favorites, especially summer pizza. Yes, summer is the time that the pizza is grilled, the toppings are fresh, and things simply just taste better. It must have something to do with the state of euphoria that only summer can bring. Today I want to share my recipe for one of our very favorite pizzas, ever!
The first time I made this pizza was on a whim. I was overflowing with fresh from the garden tomatoes and I was desperate to find some way to use them. Since that day it has easily became my families favorite. Partly because it looks pretty and partly because the flavors are unlike anything else. Especially once I started using a quality European Extra Virgin Olive Oil. I never realized this would make a difference but it would, a big one.
European EVOO is held to high standards for freshness, fruitiness, and acidity. I honestly never thought I liked olive oil very much… turns out I just wasn’t purchasing the right one. The next time you go shopping for olive oil purchase one with the European Union PDO certification and see if you can taste the difference. For this particular pizza I chose to use Zucchi, a 200-year-old company that spans 7 generations and is committed to creating the highest quality oils. They are doing an amazing job.
I mentioned that I grill this pizza and that may have left some of you saying “Whoa, I cant do that.” I promise you, it is so easy. It may require a few trips in and out of the house but the taste is hard to beat. I will also mention that I have only made this pizza on a gas grill. I am not so sure how or even if it would work with charcoal.
The pizza crust recipe I use when grilling is a very thin, crisp crust. Those of you who are trying to keep things on the healthier side will be glad to know that this pizza won’t ruin a weeks worth of work. You’re welcome!
- 2 Cups Flour
- 3/4 C Water
- 1/2 T Yeast
- 1/2 T Salt
- 1/4 C European Extra Virgin Olive Oil
- 1 T Minced Garlic
- 1.5 Cups Fresh Grated Mozarella
- 1/2 Cup Fresh Grated Parmesan
- 2 Roma Tomatoes
- Basil leaves
- Garlic Salt
- 1.Combine the crust ingredients together and knead for about 5 minutes. The dough should be soft and pliable. If not, sprinkle in a bit more water to get it to this point. I prefer to use my stand mixer and let it do the hard work for me. Cover and set aside for at least 30 minutes.
- 2.Mix the minced garlic with the European EVOO and allow the two to marinate.
- 3.After 30-60 minutes, prepare the grill. I use a gas grill and light all burners, turn them to their lowest heat setting, and close the lid of my grill.
- 4.Cut the dough into two equal pieces and roll them out. Your pizzas should be about 12-14". I use Masa flour on one side to help keep the dough from sticking to the grill, but this isn't required. Carefully place the crust on the grill and close lid. The dough will cook in about 3 minutes and usually inflates itself during this time. Be very careful when you remove the cooked crust.
- 5.Brush the olive oil and garlic onto the crust, sprinkle on the cheeses, top with the veggies, and sprinkle with a little garlic salt.
- 6.Return the pizza to the grill, cooking once again with the lid closed, for about 5 minutes. Rotate the pizza as needed. When the toppings are warm and melted carefully remove the pizza, slice, and serve!
The next time you find yourself with too many tomatoes, wanting something fresh and simple for dinner, or looking for a “fancy” side dish to go with your meal, remember this post.
Have you ever grilled pizza before?
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