GRILLED PIZZA
Provided by Food Network
Categories main-dish
Time 10h
Yield 2 (10-inch) pizzas; dough for 3 pizzas
Number Of Ingredients 22
Steps:
- For the pizza dough: Place the all-purpose flour, salt, sugar and yeast in the bowl of a food processor and pulse to combine. With the motor running, slowly add the olive oil and water; once added, continue mixing for 1 minute.
- Transfer the dough to a work surface and knead until smooth.
- Divide the dough into 3 even pieces and form into balls. Spray with cooking oil and then place in a large resealable plastic bag. Refrigerate overnight or up to 4 days for best flavor. (See Cook's Note.)
- When ready to bake, transfer each dough ball to a lightly oiled bowl, cover and set aside until doubled in size, about 1 hour.
- Make the pizza pies: Preheat a gas grill to 500 degrees F or get a charcoal grill as hot as you can. Lightly dust a work surface with all-purpose flour.
- For each pizza: Gently flatten a piece of dough with the palm of your hand and then roll it into a 10- to 11-inch round, about 1/8 to 1/4 inch thick. Don't worry if it's not perfectly or even barely round; just make sure it's of uniform thickness (even if it's the shape of a beaver tail!).
- Sprinkle a pizza peel with semolina flour and transfer the stretched dough to the peel. (If you don't have a peel, use the back of an upturned sheet pan instead.) Slide the dough directly onto the grill. Cook until golden grill marks appear, about 1 minute per side; use tongs to flip.
- For the white pizza: In a small bowl, mix together the ricotta and fontina cheeses along with the thyme, rosemary, honey and some salt and pepper. Brush a grilled crust with olive oil. Spread with the cheese mixture in an even layer. Use the peel to return the pizza to the grill. Cover and cook for about 3 minutes, until the cheese is completely melted and the crust is fully browned. Remove from the grill and top with the prosciutto and arugula.
- For the margherita pizza: Brush a grilled crust with olive oil and spread evenly with the marinara sauce. Top with the torn mozzarella and sprinkle with the Parmigiano-Reggiano. Use the peel to transfer the pizza to the grill. Cover and cook until the cheese is melted and the crust is golden brown. Remove from grill and top with torn basil.
GRILLED MEXICAN PIZZA
Grilled pizza! Grilled veggies! Grilled meat! Grill heaven! :-) This is a lovely, fresh treat for any warm summer evening. Enjoy!
Provided by Lynn Socko
Categories Pizza
Time 15m
Number Of Ingredients 9
Steps:
- 1. If you have leftover grilled steak, use that, otherwise, grill steak as you normally would. Let rest, slice very thinly. Grill onions, bell & mushrooms in skillet.
- 2. Brush both sides of dough with olive oil. Place pizza dough on grill rack for 4-5 min. on each side.
- 3. Remove from grill, top w/ tomatillo salsa, cheeses, steak, diced tomato & veggies.
- 4. Place dough back on grill, close lid so cheese will melt.
MEXICAN TORTILLA PIZZA
Provided by Ellie Krieger
Categories appetizer
Time 20m
Yield 2 as a main course or 8 as an appetizer
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.
- Heat the oil in a skillet over a medium heat. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.
- Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and puree until smooth.
Nutrition Facts : Calories 262 calorie, Fat 4.6 grams, SaturatedFat 0.4 grams, Sodium 157 milligrams, Carbohydrate 48 grams, Fiber 3 grams, Protein 7 grams
GRILLED PIZZA
Neapolitan-style pizza is typically baked in ovens heated past 900 degrees to achieve its signature crackly, thin, charred crust with a moist, stretchy crumb. But you can easily yield similar textures and flavors at home by baking pizza dough directly on the grates of a hot grill until it's bubbly and crisp. Once the dough is baked, it can be topped and finished via indirect heat. Because grilled pizzas cook mainly from below, the cheese should be layered underneath dollops of hand-crushed tomatoes and toppings to get a good melt.
Provided by J. Kenji López-Alt
Categories pizza and calzones, main course
Time 2h45m
Yield 3 (10-by-12-to-14-inch) pizzas
Number Of Ingredients 9
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.
More about "grilled mexican pizza recipes"
GRILLED MEXICAN PIZZA - PIZZA A LA PARRILLA MEXICANA
From sweetlifebake.com
- Remove the casing from the chorizo, crumble the meat, and cook thoroughly on medium high heat.
- Unroll pizza dough onto a baking sheet, stretching to desired length, less for thicker crust d more for thinner crust.
GRILLED MEXICAN PIZZA WITH CHORIZO | READY SET EAT
From readyseteat.com
Cuisine Southwestern, MexicanTotal Time 40 minsCategory Pizza, Main DishCalories 383 per serving
GRILLED MEXICAN PIZZA WITH SALSA VERDE AND CHORIZO
From giveitsomethyme.com
5/5 (1)Total Time 1 hr 15 minsCategory Appetizer, Main CourseCalories 256 per serving
RECIPE: GRILLED MEXICAN PIZZA - AY MAGAZINE
From aymag.com
GRILLED MEXICAN PIZZA WITH SHRIMP CEVICHE AND …
From beyondmeresustenance.com
EASY GRILLED PIZZA RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
GRILLED MEXICAN STREET CORN PIZZA | THIS MESS IS OURS
From thismessisours.com
Estimated Reading Time 5 mins
- Combine the cilantro leaves, olive oil, pistachios, lime juice, garlic, and salt in a food processor and purée until smooth. This pesto can be made up to 2 days in advance and stored in the fridge in an airtight container.
- Place the onion and jalapeño slices in a glass or non-reactive, storage container with a lid that fits very tight. Add the lime juice to the container, cover and shake well to make sure that all of the onions are coated. Allow to sit and pickle at room temperature for 15 – 20 minutes. These pickles can be made up to 2 days in advance and stored in the fridge in an airtight container.
- Preheat a grill to approx 450°F or a grill pan over medium-high heat. Grill the poblanos, turning occasionally until blackened and tender, about 12 minutes. Rub the corn with olive oil and season with salt and pepper to taste then grill the corn, turning occasionally until charred in places, about 10-15 minutes.
- Preheat the oven to 375°F. Place the Flatout Artisan Thin Pizza Crust’s or Flatout Gluten Free Wraps directly on the rack of the preheated oven for 2 minutes. Remove the flatbreads from the oven then spread a few tablespoons of pesto on each. Then divide the corn kernels, diced poblanos between the flatbreads. Top with pickled red onions and jalapeños to taste, then crumble 1/4 of the cotija cheese over each pizza. Place back in the oven and back for 3 minutes more until the cheese is beginning to melt and the crust is golden. ***Keep a close eye on the gluten-free wraps they tend to crisp up faster than the pizza crust does. ***
MEXICAN PIZZA RECIPE IS FLAVORFUL AND EASY TO MAKE - THE …
From thespruceeats.com
4.1/5 (12)Total Time 55 minsCategory Dinner, EntreeCalories 570 per serving
ACES: PASSION FOR FOOD, COOKING BEHIND HEBRON'S CALIENTE MEXICAN …
From newarkadvocate.com
PHO BANH MI & GRILL MENU PRICES - MENUCOLLECTORS.COM
From menucollectors.com
FAIRFAX MEXICAN RESTAURANTS | DISCOVER FAIRFAX VIRGINIA
From discoverfairfaxva.com
PIZZA RECIPES | SARGENTO
From sargento.com
CHEVYS FRESH MEX | MEXICAN RESTAURANT
From chevys.com
MENUS | GUAPO'S ROTISSERIE
From guaposrotisserie.com
GRILLED PIZZA - CHICKEN PIZZA RECIPE
From aspicyperspective.com
MEXICAN STREET CORN PIZZA RECIPE - SOUTHERN LIVING
From southernliving.com
11 GRILLED-PIZZA RECIPES TO MAKE IN YOUR BACKYARD - SERIOUS EATS
From seriouseats.com
GRILLED PIZZA RECIPES YOUR FAMILY WILL LOVE
From allrecipes.com
25 BEST SEAFOOD PIZZA RECIPES (+ TOPPING IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
ELOTE MEXICAN CORN GRILLED PIZZA - OH SWEET BASIL
From ohsweetbasil.com
You'll also love