Yes.....Pizza-On-The-Grill - WRIC Richmond News and Weather -

Yes.....Pizza-On-The-Grill

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  • Jan's Recipes

  • Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
    CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,
    CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,

  • Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
    STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb or
    STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb or

  • Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
    E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cups
    E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cups
    •   

YES......PIZZA-ON-THE-GRILL
6 to 8 servings

 

  • Sauce (see note)
  • 1 tablespoon butter or margarine
  • 1 (14 to 15-ounce) can diced tomatoes, drained (reserve ¼ cup liquid)
  • ½ cup sour cream or reduced-fat or no-fat sour cream
  • Salt and freshly ground white or black pepper to taste
  •  
  • 1 (10-ounce) package refrigerated pizza dough
  • Extra virgin olive oil as needed
  • 3 tablespoons finely snipped fresh oregano or basil leaves (no stems) (see note)
  • 2/3 cup crumbled Gorgonzola or blue cheese, or 1/3 cup crumbled Gorgonzola or blue cheese and 1/3 cup shredded mozzarella or 6-Blend Italian-style cheese

  

In a medium heavy skillet, melt butter over moderate heat.  Add tomatoes and ¼ cup reserved liquid.  Bring to a simmer and continue simmering 5 minutes.  Stir in sour cream.  Season to taste with salt and pepper. Remove sauce from heat and set aside. 

 Oil grill rack of charcoal or gas grill.  Unroll pizza dough and flatten into a 15 x 10-inch rectangle.  Arrange pizza dough on oiled grill rack (or on a separate oiled or non-stick 15 x 11-inch perforated grill rack topper) at highest level above slow to medium coals (very ash gray and glowing) or low to medium setting of a gas grill. Cover and grill until dough begins to puff slightly and grill marks appear on bottom of crust.  Using an oiled metal spatula, turn dough over.  Liberally brush top of crust with olive oil.  Evenly spread tomato sauce over crust.  Evenly sprinkle oregano or basil over sauce and then top with cheese of choice.  Cover and continue grilling until grill marks appear on bottom of crust and cheese is melted.

Note: May use 1½ cups commercial pizza or marinara sauce or favorite homemade marinara  sauce in place of above recipe, if desired. 

Note: May use dried Italian herbs or seasoning as desired in place of fresh oregano or basil, if desired. 

Variations: Add sautéed or "sweated" thinly sliced fresh mushrooms to pizza over sauce on crust. May add coarsely chopped peeled onions and green pepper to mushrooms while sautéing or "sweating", if desired. 

                    Add drained sautéed crumbled mild or hot-spiced Italian sausage or ground beef or ground chicken or turkey to pizza over sauce. 

                    For a smoky flavor, top coals with drained water-soaked hickory or mesquite wood chips.  Or, lay a sheet of heavy-duty aluminum foil over lava rocks of a gas grilland then lay a  layer of drained water-soaked chips on foil.