Recipe from our popular summertime Pizza on the Grill class, held in the backyard at Zest!
For best results, set your grill on medium-high temperature on one side and low on the other side. The low temperature side will be used to finish your pizza after the crust has been prepared on the higher heat.
1 (.25 ounce) package active dry yeast
2 cups warm water (78-110 degrees)
2 pinch white sugar
4 tsp kosher salt
2 Tbsp olive oil
7 cups all-purpose flour
In a mixing bowl, with dough hook attachment, dilute the yeast in warm water. Mix sugar, salt and olive oil. Add the flour and knead till smooth about 5 to 10 minutes on low speed. Remove from bowl. Cut into eight equal parts and form into balls. Cover with plastic wrap and let sit covered for one hour.
On a heavily floured surface, roll a dough ball into a disk about 13-inches by 9-inches and 1/4-inch thick using rolling pin. Shake off excess flour and place on a sheet tray lined with parchment paper. Repeat with remaining dough balls, placing a sheet of parchment between each one .
Brush top of 1 dough round with a thin even layer of oil and season with kosher salt. Place gently on hot side of grill, oiled side down. Immediately brush top side with thin layer of oil and season with salt. Cook, checking frequently and moving to encourage even browning until bottom is dark brown and charred in spots and top is bubbly, 45 to 90 seconds total. Flip the pizza crust using tongs or large spatula and cook until second side is charred. Flip again and transfer to cooler side of grill.
Now it is time to add the toppings. Close the lid and cook for two more minutes, or until the cheese is melted. Repeat until all the pizzas are prepared.
Sauce for Margherita Pizza
1- 28 ounce can San Marzano whole tomatoes
1 pinch kosher salt
2 pounds mozzarella cheese, shredded
1 garlic clove
Bunch of fresh basil
Extra virgin olive oil for drizzling
Strain tomatoes and place in a bowl. Using your hands, carefully crush the tomatoes. Add salt to the garlic using a knife and make a paste. Combine the garlic with the crushed tomatoes.
Sauce for Melanzana Pizza
4 large meaty ripe tomatoes, diced
1/4 cup evoo
Handful roughly chopped basil
8 cloves garlic thinly sliced
2 pinch kosher salt
Freshly ground black pepper
1-2cups shredded mozzarella
Put above ingredients in large bowl, except mozzarella cheese, and toss well. Set aside.
Toppings for Melanzana Pizza
2 large eggplants
1 Tbsp kosher salt
Cut eggplant in 1/8 inch slices and place in salted water for 20 minutes, until bitterness has been removed. The bitterness excreted will make the water brownish.
Drain the eggplant and pat dry with paper towels. Brush with olive oil and grill for two minutes on each side on medium-high heat.
To assemble both pizzas
For the Margherita, spread sauce over crust and top with the mozzarella and fresh basil leaves. Drizzle with extra virgin olive oil and finish on grill for two minutes on low heat. Close grill lid.
For the Melanzana pizza, place the grilled eggplant over prepared crust, then spread tomato mixture and finally top with mozzarella cheese and finish on grill for two minutes on low heat. Close grill lid.
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