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More Grilled Pizza Ideas [UPDATED]
Published 9:55am Thursday, August 2, 2012 Updated 10:05am Thursday, August 2, 2012
More Grilled Pizza Ideas
An addendum to the Something Special “All Hands on Deck” article
featuring “grilled pizzas” in the Summer 2012 issue of In Good Company Magazine
Our continued hot temperatures make cooking outdoors feel like a welcome and wise option! Here are a few more ideas to further inspire you to join grilled pizza craze!
Pomodoro Sauce: This is so easy, quick and tasty, I haven’t purchased pasta/pizza sauce in years!
2-4 cloves garlic, peeled and diced
1 14 oz. can of diced tomatoes, your choice
2-3 T. tasty red wine
1-2 T. heavy cream (optional – I add this if I am using it for pasta)
Heat 2 T. olive oil and 1 T. butter in saucepan. Add garlic, saute until fragrant, then add the tomatoes and wine. Simmer for 10-12 minutes. Puree in food processor or with a stick blender, simmer another 10 minutes. It’s ready — use for pasta/pizza/or dipping sauce for breadsticks.
Buffalo Chicken Pizza
Cube a couple chicken breasts and finely chop a couple stalks of celery. Saute the chicken in butter, add the celery and some Frank’s Hot sauce and reduce a little to thicken. Use your homemade or a purchased blue cheese dressing for the sauce on the crust, add the cooked Buffalo chicken and celery mixture and some freshly crumbled blue cheese on top. Before serving, top with a fresh herb like basil or parsley.
Sun Dried Tomato Pizza
Spread olive tapenade (or a combination of chopped black, greek, and green olives) on the crust, top with sun dried tomatoes (drained if packed in oil), sliced roasted red peppers and fresh mozzarella. Drizzle with a little olive oil, add chopped fresh rosemary.
Traditional White Pizza
Crush 3-4 cloves of garlic, and warm them in some olive oil. Don’t let the garlic brown. Turn off heat and allow to “steep” for an hour or so. You can remove the garlic or crush it and put it on the pizza. Brush the garlic olive oil on crust, add *caramelized red onions, sliced Roma tomatoes, fresh mozzarella and fresh spinach. Drizzle with a touch of balsamic vinegar.
*How to caramelize onions:
Check out this website (http://www.simplyrecipes.com/recipes/how_to_caramelize_onions/) if you want to learn how to caramelize onions — it even has a “time lapse” video to show you the process. These onions are so worth the effort and can be used in so many food preparations. You can make a big batch and keep them in the refrigerator. It is a technique you will be glad you learned.
