Extra Easy Grilled Pepperoni Pizza Recipes

Steps:

• Spread bread slices with marinara sauce; layer two slices with pepperoni and cheese. Top with remaining bread. Combine butter and garlic powder. Spread over outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

Steps:

• For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
• For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
• Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
• Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
• For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
• Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

Steps:

• Heat oven to 450°F. Grease 12-inch pizza pan. Stir together Bisquick mix and very hot water; beat 20 strokes until soft dough forms.
• Press dough in pizza pan. Spread pizza sauce over dough. Top with remaining ingredients.
• Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.

Steps:

• Dough
• Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
• Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes.
• Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1-1½ hours. Make your toppings while your dough is rising.
• Burst Cherry Tomatoes
• Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
• Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
• Lemony Swiss Chard
• Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3"-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
• Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly.
• Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed.
• Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
• Tomato Passata
• Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt.
• Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months.
• Assembly
• Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20-30 minutes.
• Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8" round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12" in diameter (it's okay if it's not a perfect circle).
• Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds.
• Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1-2 minutes.
• Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired.
• Repeat with remaining ingredients to make 3 more pizzas.

Steps:

• Two to three hours before grilling, transfer the dough to a lightly floured work surface. Using a sharp knife or a bench scraper, divide the dough into three even pieces. Drizzle a teaspoon of neutral cooking oil into three soup bowls. (Each bowl should be able to hold at least twice the volume of the dough pieces.)
• Working with one piece of dough at a time, shape each into a ball by stretching it and pinching it into a point at the bottom, forming a sort of "skin" that wraps the whole ball. Lightly dust your hands with flour as necessary to prevent excessive sticking. Transfer the ball to one of the oiled bowls and turn it a few times to completely coat the surface in oil, then let it rest seam side down. Repeat Step 2 with remaining dough pieces, then drape a damp kitchen towel over all three bowls. Let the dough balls rest until roughly doubled in volume, about 2 hours.
• Transfer the tomatoes to a fine-mesh strainer set over a large bowl and shake the strainer, allowing the tomatoes to drain thoroughly. Still working in the strainer above the bowl, season well with salt, and, using clean hands, squeeze them through your fingers until a rough purée is formed. (The pieces of tomato should end up ranging from 1/4 inch to roughly 1 inch in size.) Allow any excess liquid to drain (you can save the strainer tomato juice for another use), then transfer the crushed tomatoes to a bowl and set aside.
• Turn out one ball of dough onto a floured work surface and dust thoroughly with more flour. Using a rolling pin, roll the dough into a 10-inch-by-12-to-14-inch oblong. Dust both sides thoroughly with flour, then transfer to a parchment-lined rimmed baking sheet. Repeat with remaining two dough balls, stacking them on top of the first with a layer of parchment paper between each.
• To cook, ignite a full chimney of charcoal. When the coals are mostly covered in gray ash, spread evenly under half of the grill. (If using a gas grill, set half the burners to high, leaving the remaining burners off. Cover, and allow to heat for 10 minutes.)
• Using your fingers, carefully lift one piece of rolled-out dough from the stack and drape it quickly on the grill grates directly above the fire. Let it cook without moving until the top starts to bubble and the bottom is lightly browned, about 20 to 30 seconds. Continue cooking, using metal tongs and a large spatula or thin metal pizza peel to move and rotate the crust as it cooks, until the bottom is evenly browned all over with a few charred spots, 1 to 3 minutes.
• Flip the crust, and brush the cooked side with a thin layer of olive oil. Continue cooking until the second side is browned, charred and crisp. Flip again (so that the bubblier side faces up), transfer to a clean baking sheet, and brush the second side with olive oil. Repeat Steps 6 and 7 with remaining two pizza skins, stacking the crusts as they finish cooking. (If using coal, the heat may start to dip. Extend cooking time to compensate, or add 15 to 20 fresh coals to the top of the embers and allow them to ignite before continuing.)
• Working one pizza at a time, transfer the crust to the pizza peel. (A cutting board or the back of a baking sheet will also work.) Spread a thin layer of shredded cheese across the surface of the crust (about 1 cup should do it). Using a spoon, add tablespoon-size dollops of crushed tomatoes, spaced an inch or two apart, across the whole surface of the pizza. Add toppings as desired (see Tips). Slide the pizza onto the cooler side of the grill, cover, and cook until the cheese is melted and the crust is crisp, 1 to 5 minutes total, rotating the pizza occasionally to encourage even melting and crisping. Transfer to a cutting board, drizzle with olive oil, sprinkle with basil or scallions, cut into squares, and serve immediately. Repeat Step 8 with remaining pizza crusts.

Steps:

• Heat gas or charcoal grill for indirect cooking and medium heat. Generously spray 18x18-inch piece of heavy duty foil with cooking spray.*
• To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir together all crust ingredients just until dry ingredients are moistened. Lightly knead dough in bowl 10 times. Place dough on sprayed foil; starting at center, press into a 12-inch round. Place on large cookie sheet to carry to grill. Place crust on grill, foil side down. Cook covered 1 to 3 minutes or until bottom of crust is light golden brown. Do not over cook. Remove from grill to cookie sheet.
• Spread sauce over dough to within 1/2-inch of edge. Top evenly with remaining ingredients (do not make thicker in center or center won't get done). Carefully place pizza on grill, foil side down. Cook covered, 8 to 10 minutes or until bottom of crust is deep golden brown and cheese is melted. Carefully place on cookie sheet. Sprinkle with basil.