Grilled Pizza With Bacon Rosemary Recipes

BACON, POTATO, ROSEMARY AND FONTINA PIZZA

Steps:

• Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven.
• In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil.
• Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim.
• Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.
• In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
• If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
• If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
• Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

GRILLED BACON AND TOMATO PIZZA

Steps:

• Heat gas or charcoal grill. In 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Drain on paper towel; set aside.
• Spread cheese evenly on pizza crusts. Top with tomato and bacon. Drizzle with oil.
• Place pizzas on grill over low heat. Cover grill; cook 4 to 8 minutes or until bottoms are deep golden brown and toppings are warm. Sprinkle basil over pizzas. Cut each into 8 wedges.

GRILLED ROSEMARY PIZZAS

Steps:

• For dough: Combine water and sugar in processor.
• Sprinkle yeast over; let stand until foamy, about 10 minutes.
• Add oil, then 3 cups flour and salt.
• Process until dough comes together, about 1 minute.
• Turn dough out onto floured work surface.
• Sprinkle with rosemary.
• Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes.
• Lightly oil large bowl.
• Add dough; turn to coat with oil.
• Cover bowl with plastic, then towel.
• Let stand in warm, draft-free area until dough doubles, about 1 hour.
• Punch down dough.
• Knead in bowl until smooth, about 2 minutes.
• For toppings: Whisk first 4 ingredients in medium bowl.
• Let vinaigrette stand 15 minutes at room temperature or refrigerate for up to 2 hours.
• Prepare bbq (medium heat).
• Arrange sausages, peppers and onion on baking sheet.
• Brush with some of vinaigrette.
• Sprinkle with salt and pepper.
• Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausage and 8 minutes for peppers and onion.
• Transfer sausage and vegetables to cutting board.
• Cut sausages into ½-inch pieces and peppers into thin strips.
• To finish: Add coals to bbq, if necessary.
• Divide dough into 4 equal pieces.
• Stretch out each piece on floured surface to 9-inch round.
• Place 2 dough rounds on grill.
• Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes.
• Turn rounds over.
• Grill 1 minute.
• Transfer to baking sheet with well-grilled side up.
• Repeat with remaining 2 dough rounds.
• Sprinkle each with ¼ of mozzarella and Parmesan.
• Top each with ¼ of sausage, peppers and onion, then with ¼ of goat cheese, tomatoes and green onions.
• Drizzle each with 1 ½ tblsps vinaigrette.
• Using large metal spatula, return 2 pizzas to grill.
• Close grill or cover pizzas loosely with foil.
• Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking, about 5 minutes.
• Transfer to plates.
• Repeat grilling for remaining 2 pizzas.

GRILLED PIZZA WITH BACON & ROSEMARY

Steps:

• Sauce 1. Heat oil in large pot over medium heat. Add garlic and shallots and cook until soft, about 3-5 minutes. 2. Stir in oregano and basil, stir, and add diced tomatoes, crushed tomatoes, tomato paste, sugar, salt and pepper. 3. Simmer 20 minutes. Makes about 5 cups. Dough 1. Mix water and oil. 2. Add bread flour, sugar, salt and yeast to food processor. Pulse once or twice to mix. 3. While running, add water mixture through tube. Process until dough forms a ball that clears the sides of the bowl. If dough doesn't form a ball, add more flour one tablespoon at a time until it does. 4. Transfer dough to mixing bowl sprayed with olive oil. Cover and let rise for 2 hours. Pizza assembly Heirloom Tomato Sauce One batch pizza dough 1 12 ounce package bacon, cooked and chopped 1 shallot, chopped 8 ounces shredded fontina cheese Fresh rosemary for garnish 1. Divide dough into 4 sections. Roll into balls, dust with flour, and roll each one out to about a 6-8 inch size crust. Don't worry if the shape isn't perfect, grilled pizza is supposed to look rustic! Layer crusts in between wax paper. 2. Heat grill to medium high and lay crusts on grill. Grill for about 5 minutes, lifting up to check every minute to make sure the crusts aren't cooking too fast. Pop any big dough bubbles with a knife. 3. Remove crusts and turn over so grilled side is UP. Spread about 1/4 to 1/3 cup sauce on each crust, sprinkle with fontina cheese, and then shallots, and then bacon. Return to grill, put cover down, and grill until cheese is melted and bottom of crust is browned. 4. Remove from grill, sprinkle with rosemary and cut into sections. Makes 4 personal sized pizzas.