Gameday Food – Pizza Grilling 101
For the rest of the ingredients, make up a menu. Ask your self, what? is the type of pizzas you are making, and go shopping. Don’t over do it on the toppings. Choose a theme and try to keep it down to 4-5 toppings per pizza.
Having said that, the key to success when it comes to grilled pizza, is your TEMPERATURE. make sure your coals are white hot, you want about a Med-Hi heat. If using a gas grill the lid is your Friend. Use the lid to control your heat this will help the hot air circulate all the way around the dough. Try to have as many of your topping pre cooked.This will allow you, to use the grill to just warm them through and melt the cheese.
Another key to having success is to be sure to be vigilant with the pizza dough as soon as you put in on the grill stay there don’t walk away. if you make your pizza super thin it will burn fast if you are not careful. I’d say about 1/4 inch thick and 12-14 inch round, should be good. if you like it thicker be my guest. Let the dough tell you when it is ready to flip.
Be organized, because once you put the dough down on the grill the next steps come very fast. Remember to keep your toppings simple and a touch of what ever sauce you like. Try to experiment with different things. This is what cooking is all about. Always cook with a clean grill and add a bit of oil to the grates before adding the pizza dough.
NOTE: If you are making your own dough, do it 1 day before.(I suggest you buy it, less work.) If you want to make your own, Try to do it when you don’t have guest coming over. This way if you are not successful, no one will be left hungry.
When it comes to good food “Don’t Think just EAT” is a good rule to follow. Check me out on Facebook at “Don’t Think just EAT” for a pizza dough recipe, or follow me on Twitter @DontThinkjstEAT
Roasted pork tenderloin w/ an apple garlic sauce and a drizzle of BBQ, topped with shredded provolone cheese.
(Makes about 2-3 Pizzas)
- 3 pork tenderloins
- 12 strips of apple wood smoked bacon
- 3 apple’s
- 1 head of garlic
- salt & pepper (be generous)
- 3 cups of shredded provolone
- olive oil
Prep &Cook (Night Before)
Pre heat oven to 350 degrees, Rub the tenderloins with olive oil and crust with salt & pepper wrap the pork w/ bacon 4 slices per tenderloin. in a hot skillet brown the pork on all sides and finish cooking in the oven for about 35-40 min. Peal and core the apples wrap in foil drizzle olive oil salt/pepper in the oven for 25-30 or till soft. Garlic slice the top off and wrap in foil like the apples. in oven for 40 min.
After the pork is done roasting, let cool and put in fridge. This step is to make the pork easy to slice thin the next day.
Apple & garlic spread: in a food processor add the garlic cloves and the apples salt &pepper add drizzle of olive oil while pulsing at the same time. Add enough oil to make mix in to a loose spread. BBQ use the recipe from last week or buy your favorite, put in a squirt bottle.
Prep & Cook (Day of)
Pre heat your grill to about med-hi heat.
Slice the pork 1/2-1inch thick, prepare your pizza dough that you bought from your fav-pizza place. Roll out your dough to about a 12-14 inch round and 1/4 inch thick.
brush one side of the dough with oil and drop on the grill. for about 6-8 min on each side. check the pizza crust after 4-5 min keep an eye on it. add oil on the top side before you flip. once cooked remove from grill and assemble pizza
Assembly: Spread the pizza crust w/ your apple garlic sauce then add the pork slices evenly then drizzle the BBQ sauce as much as you like. then topped with 1cup of shredded provolone cheese and back to the grill to melt the cheese about 2-3 min with cover on. check it every 1min. then slice up and enjoy!!!!!
Caprese salad Pizza “Don’t Think just EAT” twist
Basil/Pistachio pesto, Sun dried tomato’s slices and shredded mozzarella cheese.
(makes 3 pizzas)
- 6 cups basil leaves
- 4cups shelled pistachio nuts
- 4 cups of Parmesan cheese
- 1 cup extra virgin olive oil( use the oil from tomato’s)
- 2 jars of sun dried tomato’s (packed in oil) or 1lrg one
- 5-6 cups shredded mozzarella cheese(u could use fresh too)
Prep &Cook (Day Of)
Drain and dice the tomato’s reserve the oil for the pesto.
Pesto: in a blender add the basil the pistachios and the Parmesan cheese blend and drizzle the olive oil to a semi thick paste. Salt & Pepper to taste.
Prepare your dough same way as the previous recipe.
Spread the grilled pizza crust with the pesto and sprinkle the sun dried tomato’s top with the mozzarella cheese and place on grill for the cheese to melt 2-3 min grilled covered. Slice up and Enjoy!!!
Recipe #3 Dessert Pizza
The (Elvis) pizza Nutella Spread, Peanut butter spread, bananas and crumbled bacon.
(makes 2 pizzas)
- 1 jar of Nutella spread
- 1 jar peanut butter spread
- 8 bananas (sliced or mashed, up to you)
- 10 Slices of thick cut bacon
Prep & Cook (Day Of)
Add the Nutella in a bowl and microwave for 30-40 sec
Add the Peanut butter to a bowl and microwave for 30-40 sec. Slice up the bananas 1/4 inch or you can mash up. (your choice) crisp up the bacon and crumble.
follow the same directions as previous recipe for the pizza crust. Spread the peanut butter on the bottom then add the bananas slices evenly drizzle with the Nutella & sprinkle the the bacon and grill for about 2-3 min. then slice up and Enjoy!!!!!