DAY 7?: Grilled Pizzas

Ok, so “daily” might be a tad bit extreme for this Make Stuff Up Challenge. I mean, I actually did spend a shit load of time making stuff over the last few days but it’s so completely boring that I couldn’t really write an entire blog post about it. I made 350 gift certificates for the school auction. Right? Snore fest, I get it. How about some grilled pizzas instead?

(On a side note, I do plan to pick back up the basement this week. I swear!)

The beautiful weather continues in the bay so I thought I’d invite the neighbors over tonight and make grilled pizzas. It’s ridiculously easy and my favorite method to cook pizza since being introduced to it a few years back.

GRILLED PIZZA DOUGH:
I use Trader Joe’s Pizza Dough. It’s like a buck and it’s better than what I used to make. I know, I know! This Make Stuff Up challenge is about making it if I can, but this stuff is good, cheap, and ready (and what’s a little harmless cheating?)

• Take dough out of fridge at least an hour prior to cooking
• Cut the ball in half, flour a surface and roll/stretch it out until it’s pretty thin
• Rub olive oil on one side of the dough and then transfer it, olive oil side down onto the hot grill. Stretch it out a bit, don’t worry about holes or it being oblong… it’s all good, just call it rustic chic.
• Grill on Med High, grill closed, for 2-3 mins until it it starts to bubble and crisp up a bit
• Brush the top with olive oil and then turn over
• Grill for another 2-3 mins and remove from grill.
• Repeat for each pizza you want to cook. Doing all the dough first makes it easier.

TIP: Don’t worry if it burns a little here and there, it’s still tasty.

GRILLED PIZZA: PINEAPPLE & CHICKEN
Today’s new grilled pizza creation got a universal thumbs up and will be made again.

HOW TO MAKE:

• CHICKEN: Marinate boneless/skinless chicken breast in Soy Vay (CHEATER!), grill it, pouring extra marinade on chicken during grilling.
• PINEAPPLE: Slice a pineapple into 1/2 thick circles, sprinkle both sides with Ancho Chile powder & sea salt. Then grill until kinda charred on the outside and soft (approx: 15 mins each side).
• PIZZA ASSEMBLY: Spread some pizza or pasta sauce (CHEATER!) on the pre-grilled dough. Spread some shredded Mozzarella and Parmesan. Then slice the grilled chicken and pineapple and place on the cheese.
• COOK PIZZA: place the pizza back on the hot grill, close lid and cook until the cheese is melted.
• Cut and serve

GRILLED PIZZA: FIG, MANCHEGO, PROSCIUTTO & ARUGULA

HOW TO MAKE:

• ARUGULA SALAD: Mix Arugula with a little olive oil, lemon juice, grated parmesan, salt, pepper, and cubed avocado. Set aside.
• FIGS: When figs are in season, slice some, toss with a little olive oil and layer on the pre-grilled dough. When figs are not in season (or when you’re feeling lazy) get Fig Butter (again, Trader Joe’s) and spread a thin layer on the dough.
• PROSCIUTTO: layer thin slices of prosciutto on top of the figs
• CHEESE: Thinly slice Manchego, Pecorino, or Parmesan and lay on top of the prosciutto
• COOK PIZZA: place the pizza back on the hot grill, close lid and cook until the cheese is melted.
• Take pizza off and place your Arugula salad on top.
• Cut and serve

This Arugula pizza is a neighborhood favorite and on the crunchy yet chewy grilled pizza dough, it’s addictive.

Seriously, grab some pizza dough and start grilling your own concoctions and please let me know what you make!