Pizza On The Grill With Cherry Tomatoes Mozzarella And Arugula Recipes

PIZZA ON THE GRILL WITH CHERRY TOMATOES, MOZZARELLA AND ARUGULA

Steps:

• Prepare a hot grill. Meanwhile, cut the cherry tomatoes in half along the equator and place near the grill, along with the olive oil, salt and pepper, mozzarella and arugula.
• Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Place a round of dough on a lightly dusted baker's peel or rimless baking sheet. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill - the vents should be closed --- and set the timer for 2 minutes.
• Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn't burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
• Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the surface lightly with oil, then top with cherry tomatoes and shreds or slices of mozzarella. You can place the cherry tomatoes cut side up or cut side down, or alternate them cut side up, cut side down. Sprinkle with coarse sea salt and freshly ground pepper.
• Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom begins to brown. Open the grill and check the pizza; if the cheese hasn't melted, leave for a few more minutes. If the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Scatter the arugula on top, cut into wedges and serve. Repeat with the other two pizza crusts.

PIZZA ON THE GRILL I

Steps:

• In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
• Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
• Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.