In this post you will find 5 recipes.
First, our easy pizza dough recipe that is perfect for a pan pizza. It requires minimal effort, crisps up great and has a really nice flavor from the long fermentation process.
Then we have 3 unique pizza variations that celebrate summer produce. We are cooking these on the grill after all, and nothing says summer like grilling!
And lastly, a pizza sauce recipe that uses fresh heirloom tomatoes. It is so good you could just eat it with a spoon. It would also work as a pasta sauce as well. Fresh tomatoes really shine in the summer, so take advantage of them while they are here.
PIZZA DOUGH:
11 oz (2 cups) bread flour
1 tsp salt
1 1/4 tsp active dry yeast
8 oz (1 cup) water between 120-130 degrees F
In a medium bowl combine the flour, salt and active yeast. Mix well. Then pour in the hot water and mix with a wooden spoon until it starts to stick together.
Then knead the dough for a about a minute.
Transfer to an oiled dish, gentle brush the outside of the dough with some oil, cover with plastic wrap and put in the fridge for 12-24 hours.
Then to prep the dough for cooking, add 2-3 tbsp of oil into an 11-inch cast-iron skillet, press the dough out to the edge, removing air bubbles as you go. Then let the dough rest for another hour and a half.
Then load up the pizza with your favorite toppings or pick from one of the three options below. Cook on a grill heated to 400 degrees Fahrenheit for 18-27 minutes. Checking the crust for relative doneness. Finish under the broiler in the oven to crisp up the top.
ZUCCHINI & CORN
2/3 cup smashed garlic confit
1 tbsp olive oil
pinch of salt
1 tsp dried oregano
8-10 thin slices of zucchini or summer squash, patted dry, moisture removed
1/2 cup corn kernels
2/3 cup drained ricotta
chili onion crunch
basil leaves
Follow the dough recipe above. When your dough is in the cast-iron and rested, add the mashed garlic confit as the sauce, olive oil, salt, oregano, zucchini & squash, corn, ricotta, and place on the grill. Cook until the crust is a dark golden brown about 25 minutes.
Transfer the pizza to a baking sheet with a wire rack and place it in the broiler for 2-4 minutes, until the top of the pizza starts to brown in color. Remove, drizzle with olive oil, chili onion crunch and freshly torn basil leaves. Slice and serve.
PEACH & BURRATA
2/3 cup smashed garlic confit
2/3 cup caramelized onions
8-10 thin slices of peach
1/2 cup drained ricotta
1 tsp dried oregano
1 ball of burrata
arugula
olive oil
lemon zest and juice
Follow the dough recipe above. When your dough is in the cast-iron and rested, spread out the garlic confit, caramelized onions, peaches, ricotta, and oregano.
Transfer to a grill heated to 400 degrees. Check the bottom of the crust for doneness. Once a dark golden brown is reached about 25 minutes, remove from the grill, tear the ball of burrata and add it to the pizza.
Transfer pizza to a baking sheet with a wire rack and then place the pizza under the broiler for 2-4 minutes until the cheese is melted.
Lightly dress the arugula in olive oil, lemon zest and juice. Then add it on top of the pizza. Slice and serve.
SALAMI SUPREME
2/3 cup heirloom tomato pizza sauce
1/2 cup diced green bell pepper
2/3 cup sliced mushrooms
1/2 cup sliced red onion
1/2 cup sliced salami
1-2 cup low-moisture mozzarella
crushed red pepper flakes
oregano
Follow the dough recipe above. When your dough is in the cast-iron and rested, spread out the pizza sauce, and add half the bell pepper, mushrooms, onion, salami and cheese. Then add the remaining, bell pepper, mushrooms, onions, salami and cheese in a second layer.
Transfer to a grill heated to 400 degrees. Check the bottom of the crust for doneness about 25 minutes. Once a dark golden brown is reached, remove cast-iron from the grill, transfer to a baking sheet with a wire rack and place the pizza under the broiler for 2-4 minutes until the cheese is melted and golden brown.
Add crushed red pepper and oregano to taste. Slice and enjoy.
*NOTE - this is great with extra sauce on the side to dip
HEIRLOOM TOMATO PIZZA SAUCE
5 medium-sized heirloom tomatoes
2-3 chopped garlic cloves
3/4 tsp salt, more to taste
1/2 tsp black pepper, more to taste
2 tsp torn fresh basil leaves
pinch red pepper flakes
pinch dried oregano
Bring a medium sized pot of water to a boil. Remove the stems from the tomatoes and add the tomatoes into the pot. Let boil until the skins start to wrinkle. About 6-9 minutes. Remove the tomatoes from the water and let cool slightly, before removing the skins. Then cut out any hard parts of the tomatoes, then chop the tomatoes into quarters.
Drain the water and then add the chopped tomatoes back into the pot and increase the heat to medium. Up to medium high if needed for the tomatoes to start bubbling, and releasing all their liquid and juices. Continually stir the tomatoes to prevent them from sticking to the bottom of the pot.
Once the tomatoes almost stop bubbling completely, and you're left with a thick, reduced sauce, lower the heat to low, add in the garlic, salt and pepper. Mix well then transfer to a blender and pulse until almost smooth.
Stir in the torn basil, and add red pepper flakes and oregano to taste.
Comments