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Backyard Barbecue

05 Jun
Backyard Barbecue

One of the main reasons I adore summer is the opportunity to grill whenever you feel like it. I’m not a big meat eater at all (very very rarely do I eat meat, but fish is much more common), but nothing can beat the taste of any smoke-infused food.

Umm, grilled veggies anyone?? Delicious!

Yesterday, my parents and I decided to have a little bbq for dinner and of course the foodista gears in my brain started turning immediately. The outcome?

Prepare yourself…

Grilled pizza!

No it’s not as good as it sounds…IT’S BETTER!!!

We all unanimously decided that this will become a weekly staple in our dinners. The topping possibilities are endless!

First, I made the pizza dough a couple of hours ahead of time. I adapted this recipe lightly and the result was one of the best pizza crusts I have ever had!

WHOLE WHEAT PIZZA CRUST

Ingredients:

-3 & 1/4 cups whole wheat flour

-1.5 cups of very warm (~110ºF) water

-1 Tbs. active dry yeast

-1.5 Tbs. honey

-1 Tbs. EVOO

-1 tsp. salt

-1 Tbs. Italian seasoning

-cornmeal (for underside of crust)

Directions:

1.) Mix the honey into the hot water and then sprinkle the yeast into the water. Stir gently and wait until the yeast becomes foamy (approximately 10 minutes).

2.) Transfer the yeast/water mixture into a large mixing bowl and add in the spices, salt, and EVOO.

3.) Slowly add in 3 cups of the whole wheat flour and knead gently until combined.

4.) Transfer the dough onto a flat surface such as a countertop and add in the remaining 1/4 cup of flour by kneading it into the dough.

5.) Place the dough into a large greased (with EVOO) bowl, cover with plastic wrap, and allow to rise for 1 hour.

6.) After an hour, split the dough evenly into pieces. I split mine into 2 equal pieces and then split one of the halves into 2 pieces to make two thin crust pizzas and I froze the other half for later use.

7.) After splitting the dough as desired, allow it to rise for another hour.

8.) Shape the crust on a flat surface sprinkled with cornmeal. Cornmeal makes the pizza feel and taste very authentic, so I highly recommend using it.

Here is the dough prior to rising:

After splitting and rising the second time:

Gorgeous right? The dough was so light and airy, which is fantastic for 100% whole wheat flour!

Mom forming the crust:

Actually grilling the pizza was a bit of a challenge for novices like my parents and I. But the procedure is pretty straightforward.

First, oil the grill thoroughly with olive oil. The grill should be very hot already so use metal tongs and a paper towel to do this.

Next, place the pizza crust with the cornmeal side facing up directly onto the grill. Close the grill and allow to cook for a few minutes. Bubbles will form on the crust:

It’s very important to make sure that the grill isn’t too hot at this point. We burned the pizza crust (it was so delicious anyway we couldn’t even taste the burnt part), so I would suggest waiting until the near end of the bbq when the grill has cooled down a bit to make this pizza.

Then, flip over the crust and immediately start putting on your desired pizza sauce and/or toppings! You need to do this in 1 minute flat so that everything can cook through before the crust burns.

We chose to make 2 types of pizza: 1.) Margherita Pizza (fresh basil, fresh mozzarella, and tomatoes) and 2.) Mushroom Goat Cheese Pizza (mashed avocados, portabella mushrooms, fresh goat cheese, and some mixed greens)

Toppings:

Mushroom Goat Cheese Pizza:

Margherita Pizza:

The result was out.of.control.delicious.

It disappeared in no time 🙂

Other grilling goodies included:

Grilled veggies

Pineapple! It was delicious…the perfect dessert!

Turkey burgers for the parents (from Whole Foods!) and a Sunshine veggie burger for me (Falafel flavor):

I love love love summer!

“May your light become a living universal light”

~From Russia With Love~

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1 Comment

Posted by on June 5, 2011 in Uncategorized

 

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