So a few weeks ago Hailey and I attended a cooking class hosted by The Vintage Mixer and SLC Foodie. The two chefs teaching the class were Raw Melissa and Jen of Delightful Delicacies. The class was really good but the part I liked best was the part on grilling pizzas! If you know me you know how much I love to grill. The thought of grilling pizza was not new, but the awesome and local ingredients they were using was certainly new to me.
So ever since that class we have wanted to host our own grilled pizza night and we invited over some good friends, the Baileys, who attended the class with us. I am not going to really share specific recipes here, but rather some delicious pictures and some ideas to get your mind started on your own unique pizza options!
I would suggest store-bought already-prepared pizza dough, though there are tons of good recipes online. In our class they introduced us to a local and healthy brand you can buy at good earth. I know Caputos deli and Harmons also sell prepared pizza dough. Other than the pizza dough, we made everything else. Well we didn’t make like the cheese and stuff, but you get the point. Oh, I did make my own pizza sauce!
The pizza sauce was pretty simple. I just boiled for about 5 minutes a bunch of tomatoes and then gave them a fast ice bath. After doing this you can peel them very easily and then I added the peeled tomatoes to a blender with garlic, onions, fresh thyme, fresh basil, and fresh oregano. I blended it all up and then slow cooked it on the stove, covered for about 2.5 hrs.
Some hints that I may share to make your learning curve a bit less steep would be:
- put foil under the pizza if you do not like the charred lines or smokier taste. I actually prefer it, but it was nice to have some with foil under and some without.
- roll your dough on the foil (oiled or buttered foil) and it will make it much easier to move to the grill, you can simply slide the foil and pizza right onto the grill.
- If your pizza is not perfectly round or if it kind of falls apart when moving to the grill, DO NOT WORRY, it all looks great in the end, just straighten it up once it is on the grill.
- I like to add my basil after the pizza is cooked, it just keeps that fresh basil taste so much better.
So we made 6 pizzas, the Bailey’s made 3 and we made 3. Here they are in no particular order or chef. By the way, I may not remember all the ingredients, but again, have fun and experiment with your pizzas, you really cannot mess them up.
Margherita Pizza- tomato sauce, fresh mozzarella, fresh basil, caramelized onions, fresh herbs, heirloom tomatoes
Roasted Root Veggie Pizza- beats, butternut squash, sweet potato, parsnips, carrots, smoked gouda cheese. Slow roasted all veggies in olive oil and salt and pepper until caramelized and soft.
Pesto Chicken Pizza- kale pesto, pre-cooked chicken, roasted peppers, mozzarella cheese.
Zucchini Pizza- Grilled zucchini, fontina cheese, mozzarella cheese, tomato sauce. This tastes like a lasagna, I loved it.
Cauliflower, Potato and Fennel Pizza- Steamed cauliflower in tiny almost fine chunks, steamed potatoes, dried fennel, fresh herbs, mozzarella cheese, and fresh tomatoes. To get that nice brown cheese as seen above, Brian broiled the pizza after drizzling with olive oil after it came off the grill, he broiled it on the top rack for about 5 minutes. A great touch!
Bacon, Sausage and Squash Pizza- Thick cooked bacon, spicy italian sausage, tomato sauce, grilled squash, fresh tomatoes, basil, mozzarella cheese.
If you do your own pizzas in the oven or on the grill, try something unique and different; you will be surprised how good it tastes. I promise you it is almost impossible to mess any pizza up.