Grilled BBQ Pizza

Grilled BBQ Pizza

When most people think of October, they think of football, apples, cooler temperatures, fall foliage (New England), Halloween, comfort food, shorter days and more football.  When I think of October, I immediately think of “National Pizza Month”.

“Anyone in the business of serving pizza probably does not need to be reminded that October is National Pizza Month here in the United States. While the contribution of the first pizzerias in this country cannot be ignored, it was really the returning American soldiers who fought in Italy during World War II that brought a hunger for pizza home with them and pushed its popularity over the top. America’s love of pizza continued to grow and now October is the official National Pizza Month across most of North America.

First observed in the United States during 1984 (although many people incorrectly claim it was 1987), October was designated as National Pizza Month by Gerry Durnell, the founder of Pizza Today magazine, who chose that month because the first issue of his magazine debuted in October of that year. Durnell was a pizzeria owner in the small town of Santa Claus, Indiana when he realized there were no periodicals or tradeshow publications to support his growing pizza business or the industry in general. Creation of a national pizza-oriented magazine along with the introduction of a national pizza month served his purposes perfectly and solved the problem.

Today, National Pizza Month is observed each October across the USA and in much of Canada too. The designation might be a bit redundant in this country though, as nearly every month could be considered Pizza Month in the United States these days. People don’t really need a special month for pizza in a country where there are an estimated 63,000 pizzerias and 94% of Americans eat pizza at least once a month. The figures equal the consumption of about 45 slices of pizza per person in the U.S. each year and show that Americans definitely love their pizza as evidenced by devouring 100 acres of pizza per day, or 350 slices per second.”
– See more at: pizza.com

One of my favorite kind of pizza to create is Barbecue Pizza.  You can use either chicken or pork, and it is always great cooked outside on a grill, or on a preheated pizza stone in the oven, click on the link below for the recipe and grilling technique.

BBQ Pizza

I also thought I would share some of my favorite pizza photos with you.  I hope these photos encourage you to create your own pizza at home, once you do, it might be a while before you ever purchase pizza out again.

National Pizza Month

National Pizza Month

Bon Appetito!

Happy National Pizza Month – October

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WREG “Live at 9” – Making Fresh Mozzarella & Grilled Caprese Sandwiches

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Fresh Mozzarella

1 pound fresh mozzarella curd*
6 cups water
3 tablespoons kosher salt

Slice the curd into thin slivers and place in a large mixing bowl.

Bring 6 cups of water to a boil over high heat, add the salt and bring back to the boil.

Gently pour enough boiling water over the curd to cover, let it sit for a few minutes to temper the curd. Use 2 wooden spoons to gently gather the curd together in the center of the bowl. Use the spoons to scoop the mass out of the water and hold it above the bowl, allowing the weight of the cheese to cause it to stretch back down to the water. Repeat lifting the cheese and letting it stretch until it looks smooth and shiny.

To shape the cheese, lift the cheese out of the water and roll it into a tight ball. Pinch the bottom of the ball to seal the seam. The surface of the ball should be smooth and shiny.

Place the form balls into an ice-water bath to cool. If more flavor is desired, salt can be added to the water bath.

Wrap finished mozzarella balls highly in plastic wrap. Serve within 24 hours for optimum flavor and texture.

*Mozzarella curd is available at specialty cheese shops, or on the web at www.goldenagecheese.com.

Grilled Caprese Sandwiches

Yield: 4 sandwiches
Prep time: 10 minutes
Grill time: 4 minutes

8 slices Italian Bread
¼ cup fresh basil leaves, stems removed
2 tablespoons pine nuts
¼ cup Mazola® Extra Virgin Olive Oil
2 roma tomatoes, sliced
8 ounces fresh mozzarella, sliced
Salt & pepper to taste

 

Combine the basil and pine nuts in a food processor and pulse until coarsely chopped. Add the oil and process until fully incorporated and smooth.

Brush pesto mixture on one side of each slice of bread. Layer tomatoes on 4 slices and add salt and pepper to taste. Top with mozzarella slices and remaining bread slices; firmly press sandwiches together.

On a preheated grill over medium high heat, place sandwiches on an angle and cover (close grill cover if grilling outside or use either a pan lid or a metal bowl, inverted, if grilling inside). Cook 2 minutes, rotate 90° and continue cooking an additional 2 minutes, covered. Flip sandwiches over and repeat process as above. Serve on a bed of leafy greens, if desired.

Grilled Caprese Sandwiches

Buon Appetito!

 

Take my Pizza Poll for a chance to “win” my soon to be released, Cookbook!

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So, what’s your favorite kind of crust?  Answer my poll and you become eligible for a chance to win my new cookbook (winners chosen by random selection).  After taking the poll, click on “comments” to fill out your e mail information.  All winners will be contacted and nnounced July 30th.  THANKS for taking the time!

 

Original Crust Sample:

Original Crust

Original Crust

Thin Crust Sample:

Thin Crust

Thin Crust

 

Grilling Pizza

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We have a favorite pizza place back east, Sally’s in New Haven, CT.  This is the closest I’ve come to creating that wonderful pizza….grilling.  Sally’s uses a “coal” fired oven so cooking the pizza on the grill is a very close resemblance.  It’s pretty easy to do, and no better time than summer.  Whip up some dough, fire up the grill, pop a cold one and enjoy!Grilling Pizza

BBQ Grilled Pizza

BBQ Grilled Pizza

Grilled BBQ Pizza

Dough:

1 package Fleishman’s active dry yeast
1 teaspoon sugar
1 3/4 cups warm water (110 – 125 degrees)
1 tablespoon Mazola Extra Virgin Olive Oil
5 cups King Arthurs Bread Flour
1 teaspoon kosher or sea salt

Add yeast and sugar to stand mixer. Add warm water and wait 2-3 minutes until yeast blossoms. Add remaining ingredients. Using a dough hook, knead for 8 minutes. (Can also be made in a large mixing bowl, then knead by hand, or use a food processor and process until all ingredients are combined). Place dough in a large bowl (oil bowl first), and cover with plastic wrap. Place in refrigerator for up to 5 days. Remove dough at least an hour before rolling out pizza. Recipe makes enough for 4 pizza’s. This dough also freezes well for up to 2-3 months.

Sauce:

1 quart crushed tomatoes (Pomi Brand is best, $$$ at Fresh Market)
1/4 cup red wine….drinking wine
1 teaspoon basil
1 teaspoon oregano
red pepper flakes to taste
black pepper to taste
1 tablespoon tomato paste
1/2 teaspoon crushed fennel seed
1/2 cup Weber’s “Kick’n Spicy” BBQ Sauce

Combine all ingredients, simmer 30 to 60 minutes until slightly thick. Makes enough for 3-4 pizzas.

Pizza:

Extra virgin olive oil
1 cup shredded roasted chicken (store bought roasters work great) tossed with 1 teaspoon liquid smoke and 1/4 cup Weber’s “Kick’n Spicy” BBQ Sauce, or 1 cup shredded pulled pork (recipe below to make your own)
shredded cheese – mozzarella, pepper jack, sharp cheddar (use your imagination)
2-3 grilled jalapeños, sliced, optional

Roll dough thinly and place on a flour dusted pizza peel. Using a silicon pastry brush, brush the entire surface of the pizza. Place pizza oiled side down on hot grill (make sure you either oil or pan spray your grates). Close grill cover and cook for about five to 10 minutes, checking periodically to make sure dough is not burning (reduce your heat if needed). Oil top side of dough, when bottom is slightly browned, flip dough over.

Cover dough with sauce, cheeses, shredded chicken or pork, and top with jalapeños (I grill these while preheating the grill). Cover grill and let cook 5-10 minutes until slightly golden and cheese are melted.

To make your own Slow Cooked Boston Pork Butt:

1 4-5 pound bone-in pork Boston butt
1-2 tablespoons kosher salt
2 tablespoons “Weber N’Orleans Cajun Seasoning”
Preheat oven to 275°F.

Remove excess fat from pork. Using a large carving fork, poke holes over entire surface of pork. Sprinkle meat with salt and seasoning. Wrap tightly in aluminum foil. Place on baking sheet. (This may be done the night before and held in the refrigerator over night).
Place baking sheet in preheated oven and cook for 6-7 hours, or until the internal temperature reaches 225°F and the meat pulls away easily from the bone. Let meat rest 10-15 minutes before shredding. This also freezes very well after cooked. You might also purchase a larger Boston butt if on sale and have the butcher cut it for you, freeze what you don’t use for a later time.

 

Grilled BBQ Chicken Pizza

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I don’t know if it’s the “Italian blood” in me, but in my home every other Sunday night is “PIZZA NIGHT”…..Definitely my families favorite meal…think if I had one last meal it would be pizza.  After winning Food Network’s Ultimate Recipe Showdown , I have been trying to come up with a new winner….I think this is it, “Grilled BBQ Chicken Pizza”.  Who doesn’t like grilling on a on a warm summer evening night.  The trick to success in this technique: make sure your grill doesn’t get much hotter than 350 degrees.  I also recommend making your dough at least two to three days ahead, the longer it sits, the more flavorful it will be.  I have also made this with shredded pork shoulder, also very yummie.  Hope you enjoy, please feel free to leave your comments or if you have any questions. Crust:

  • 1 package active dry Fleishman’s yeast
  • 1 teaspoon sugar
  • 1 3/4 cups warm water (110 – 125 degrees)
  • 1 tablespoon extra virgin olive oil (I love Kirklands brand, the one with the “harvest date” on it)
  • 5 cups King Arthurs Bread Flour
  • 1 teaspoon kosher or sea salt

Add yeast and sugar to stand mixer.  Add warm water and wait 2-3 minutes until yeast blossoms.  Add remaining ingredients.  Using a dough hook, knead for 8 minutes.  (Can also be made in a large mixing bowl, then knead by hand, or use a food processor and process until all ingredients are combined).  Place dough in a large bowl (oil bowl first), and cover with plastic wrap.  Place in refrigerator for up to 5 days.  Remove dough at least an hour before rolling out pizza.  Recipe makes enough for 4 pizza’s.  This dough also freezes well for up to 2-3 months. Sauce:

  • 1 quart crushed tomatoes (Pomi Brand is best, $$$ at Fresh Market)
  • 1/4 cup red wine….drinking wine
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 clove garlic, crushed
  • red pepper flakes to taste
  • black pepper to taste
  • 1 tablespoon tomato paste
  • 1/2 teaspoon crushed fennel seed
  • 1/2 cup Webers “Kick’n Spicy” BBQ Sauce

Combine all ingredients, simmer 30 to 60 minutes until slightly thick.  Serves 3-4 pizza’s. Pizza:

  • Extra virgin olive oil
  • 1 cup shredded roasted chicken (store bought roasters work great) tossed with 1 teaspoon liquid smoke and 1/4 cup Webers “Kick’n Spicy” BBQ Sauce
  • shredded cheese – mozzarella, pepper jack, sharp cheddar (use your imagination)
  • 2-3 grilled jalapeños, sliced

Roll dough thinly and place on a flour dusted pizza peel.  Using a silicon pastry brush, brush the entire surface of the pizza.  Place pizza oiled side down on hot grill (make sure you either oil or pan spray your grates).  Close grill cover and cook for about five to 10 minutes, checking periodically to make sure dough is not burning (if so, reduce your heat).  Oil top side of dough, when bottom is slightly browned, flip dough over.  Cover dough with sauce, cheeses, shredded chicken and top with jalapeños (I grill these while preheating the grill).  Cover grill and let cook 5-10 minutes until slightly golden and cheese are melted.  Enjoy…..