Grilled Pizza Recipe By Tasty Recipes

20-MINUTE ONE-PAN PIZZA RECIPE BY TASTY

Steps:

• In a large nonstick pan, combine the warm water, olive oil, flour, sugar, yeast, and salt. Use a spatula to stir the ingredients, then smooth the dough to the edges of the pan.
• Spread the marinara sauce over the dough, all the way to the edges. Sprinkle the mozzarella evenly over the sauce, then top with the pepperoni.
• Place over medium heat, cover, and cook for 10 minutes with the vent covered.
• Uncover the vent and cook for 5 more minutes, until the edges are crispy.
• Slide the pizza out of the pan onto a cutting board and let cool for 5 minutes.
• Sprinkle with basil, then slice and serve.
• Enjoy!

UPSIDE DOWN ONE PAN PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
• Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
• Turn off the heat. Grease the pan with nonstick spray.
• Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
• On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
• Bake for 25 minutes, until the dough is golden brown.
• Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
• Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
• Slice into 8 wedges, then serve.
• Enjoy!

GRILLED PIZZA RECIPE BY TASTY

Steps:

• Preheat the grill on high for 5-10 minutes.
• Coat the pizza dough with 1 tablespoon of the olive oil. Using your hands, rub the oil onto the outside of the dough while carefully stretching it into a circle 12-14 inches (30-35 cm) in diameter. Place the oiled pizza dough onto the preheated grill and quickly brush the top with the remaining tablespoon of olive oil. Close the grill and allow pizza dough to cook for 3-4 minutes.
• After 4 minutes, check the pizza. Large bubbles should be forming across the top of the dough. Using a large spatula or set of tongs, flip the dough over. Reduce the heat to low and add the sauce, cheese, and basil to the pizza. Increase the heat back to high and close the grill. Cook the pizza for 5-6 minutes, until the cheese has melted and the bottom of the crust is lightly charred.
• Cook the pizza for 5-6 minutes more, until the cheese has melted and the bottom of the crust is lightly charred.
• Enjoy!

GRILLED PIZZA

Steps:

• Start charcoal fire or preheat gas grill to medium-high heat.
• Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
• Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
• Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
• Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
• Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.

BBQ CHICKEN PITA PIZZA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a small bowl, combine chicken and bbq sauce well. Set aside.
• Place pita bread on a baking sheet lined with parchment and spread bbq sauce over it.
• Add the chicken to the pita and sprinkle with mozzarella and red onion, to taste.
• Bake for 15-20 minutes, or until cheese is melted and chicken is heated through.
• Garnish with fresh cilantro, slice, and serve.
• Enjoy!

GRILLED PIZZA

Steps:

• Dough
• Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
• Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes.
• Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1-1½ hours. Make your toppings while your dough is rising.
• Burst Cherry Tomatoes
• Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
• Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
• Lemony Swiss Chard
• Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3"-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
• Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly.
• Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed.
• Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
• Tomato Passata
• Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt.
• Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months.
• Assembly
• Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20-30 minutes.
• Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8" round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12" in diameter (it's okay if it's not a perfect circle).
• Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds.
• Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1-2 minutes.
• Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired.
• Repeat with remaining ingredients to make 3 more pizzas.

GRILLED GARDEN VEGGIE PIZZA

Steps:

• Brush vegetables with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for onion and pepper, 3-4 minutes per side for zucchini and squash., Separate onion into rings; cut pepper into strips. Spread pizza crust with garlic; sprinkle with 1 cup cheese. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with basil.

GRILLED GARDEN PIZZA

Steps:

• Sprinkle tomatoes with salt; set aside. On a lightly floured surface, divide dough in half. Roll or press each to 1/4-in. thickness; place each on a greased sheet of foil (about 10 in. square). Brush tops with 1 tablespoon oil., Carefully invert crusts onto a grill rack, removing foil. Brush tops with remaining oil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Remove from grill; reduce grill temperature to low., Top grilled sides of crusts with Parmesan or Asiago cheese, tomatoes, corn, onion and mozzarella cheese. Grill, covered, on low heat until cheese is melted, 4-6 minutes. Sprinkle with spinach and basil.

HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY

Steps:

• "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
• In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
• Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
• Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
• Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
• Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
• Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
• Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
• Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
• Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
• Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
• Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
• Add any garnish of your preference.
• Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
• Enjoy!

GRILLED VEGGIE PIZZA

Steps:

• In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once., Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.