The vee device Cookbook
vee's Father's Grilled Pizza
Many people like pizza. Many people also like grilled foods. vee's father had the wherewithal to combine these two loves into one glorious meal. He's is a chef full of cunning. Behold... grilled pizza:
First you need to make some dough for the crust:
- 2 cups bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 package quick-rise yeast
- 3/4 cup warm water (120F to 130F)
- 1 tablespoon olive oil
- 2 tablespoons corn meal
- cooking spray
We call for bread flour because it's higher in protein than all-purpose flour and makes a firmer, denser crust. You can, however, substitute all-purpose flour if you so choose. Combine first four ingredients in a large bowl; make a dent in center of mixture. Combine water and oil; add to flour mixture. Stir until mixture forms a ball. Turn dough out onto a lightly floured/corn-mealed surface; knead until smooth and elastic (about 10 minutes). (To knead it like vee's father, an appropriate amount of muffled cursing must be mumbled when the dough sticks to the counter.) Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide in half. Cover and let dough rest 10 minutes. (Do you expect me to believe that dough needs to rest? Yes.) Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 10-inch circle on a lightly floured surface. Place dough on plate sprinkled with cornmeal. Yield: 2 (10-inch) pizza crusts (serving size: 1 crust).
Now, you actually have to make the pizza. Gosh... this is a lot of work. Is it really worth it? The simple answer is yes. I know we've never undertaken a two-step recipie before, but trust in the power of pizza:
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup thinly sliced fresh basil
- 2 tablespoons chopped fresh oregano
- 2 10-inch pizza crusts (see above)
- 4 plum or roma tomatoes thinly sliced
- 1 cup shredded mozzarella cheese
- cooking spray
Combine first three ingredients in a small bowl; set aside. Combine basil and oregano in a small bowl; set aside. Prepare grill. Place 1 crust on grill rack coated with cooking spray; grill 3 minutes or until puffy and golden. Turn crust, grill-mark side up; brush with half of oil mixture. Top with half of plum tomatoes, mozzarella, and herb mixture. Cook 4 to 5 minutes or until cheese melts and crust is lightly browned (or blackened if you prefer). Repeat with remaining crust and toppings.
If you're feeling especially bold, try using barbeque sauce, chicken, and cheddar cheese as toppings instead of the ones listed above. If you're feeling even bolder than that, try using chocolate chips and sauerkraut. Mmmmm...
Long Live The vee Revolution.