When I was diagnosed with a food allergy to tomatoes, I thought my life would never include pizza again. It was a sad day in the jennirific world, but luckily it was a short lived break up. Discovering a wide variety of ways to concoct alternative pizza creations impossible to eat from a box put Pizza Night right back in the weekly rotation!
To get the Jennirific Pizza Party rolling, let’s start with the all important crust. This dough acts as a vehicle to the flavors of the toppings; great dough equals a great slice. If you are super cool and have a stand mixer, please utilize it and know the whole time that I am green with envy 😉
- 1 Tbsp Dry Active Yeast
- 1 Tsp Sugar
- 1 Cup Warm Water
- 3 Cup Flour
- 1 Tsp Salt
- 2 Tsp Olive Oil
In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.
Place the dough blade on your food processor. Add Flour and Salt and pulse a few times to aerate. Slowly add the yeast mixture to the flour with the food processor on and mixing. Allow each addition of the yeast mixture to be fully absorbed before adding more.
Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more.
Coat the inside of a large bowl with the olive oil and place the dough in the bowl. Cover with a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 1⁄2 hours.
If you wish to freeze the dough, do not allow it to rise. Wrap tightly in plastic wrap and place in a freezer bag. When you wish you use your frozen dough, allow to thaw by placing it in a oiled bowl covered with a towel.
Pizza Dough? Check! Grab a cookie sheet, pizza pan, or any large flat pan you’ve got handy and gently stretch the dough until you achieve the thinness desired. Try not to go super thin, or cheese and toppings may not be able to fully melt before the crust is ready.
Now we’re ready to unleash creativity and make some delicious pizza not available on the menu at the local pizza joint or in the grocery store. Black and Bleu (steak, onion, bleu cheese), Vegetable Primavera, and Spinanch Nut with goat cheese; the combinations are endless.
I just adore grilled pizza, but if you are using an oven preheat it to at least 425°. Cook crust about 5 mins, then remove from oven and spread toppings. Cook 15 mins or until bubbly and golden.
Heat your grill to roughly 250° Using a delicate hand, place your stretched dough on the grill surface.
Cook 1st side until firm rotating if necessary to ensure even cooking, maybe 5 minutes depending on your grill and temperature.
Remove dough and add sauce, toppings of choice, and cheese to grill marked side.
Return to grill and finish cooking until bottom is crisp and cheese is melted. Enjoy!
Firecracker Grilled Pizza
BBQ Chicken, Bacon, Pineapple, Carmelized Onions and Fresh Jalapeno
No fancy equipment, no worries. check out painless pizza making at smitten kitchen and be happy 🙂