My husband and I have a Friday night tradition of making our own pizza. Usually that involves using premade pizza dough, topping it with sauce and mozzarella and throwing it in the oven. But once summer hits, any pizza we make gets grilled. The difference between grilled pizza and oven-baked pizza is something that’s hard to put into words. The freshness of Jersey tomatoes and basil, not to mention the saltiness of the dough and cheese just provides an unbeatable combination.
I’ve included the dough recipe from The Barbecue Bible, but you can use any refrigerated premade pizza dough. I really do feel that the homemade dough adds a lot to the enjoyment of the pizza, but it involves planning ahead. This recipe is really just a jumping off point; it’s so versatile you can adjust the toppings to whatever produce you get in your CSA box or pick up at the local farmers market. So if you’re looking for something other than burgers and chicken to throw on your grill, try this out. It may make you a convert to firing up the grill instead of the oven when you have a pizza craving.
Grilled Tomato and Mozzarella Pizza (adapted from The Barbecue Bible by Steven Raichlen)
For the dough:
1 cup warm water
1 envelope active dry yeast (2-1/2 teaspoons)
1 teaspoon sugar
2 teaspoons coarse (kosher or sea) salt
3 tablespoons fine cornmeal
3 tablespoons whole-wheat flour
1 tablespoon extra-virgin olive oil, plus oil for the bowl
3 to 3-1/2 cups unbleached all-purpose flour, or as needed
For the pizza:
1 large tomato, cored
Extra-virgin olive oil
2 to 3 cloves garlic, finely minced or crushed
Coarse salt (kosher or sea) and freshly ground black pepper, to taste
2/3 cup shredded Mozzarella (We found the easiest way to grate the cheese was to put it in the freezer for about 20 minutes to firm it up before grating)
1/3 cup freshly grated pecorino Romano cheese
Fresh basil leaves
Place the water in a large bowl and add the yeast and sugar. Stir to dissolve and let sit 5 minutes, then stir in the salt, cornmeal, whole-wheat flour, and oil. Gradually stir in enough all-purpose flour to form a dough that comes away from the sides of the bowl. (You can also mix the dough in a stand mixer.) Knead the dough on a floured work surface, or in a food processor or mixer fitted with the dough hook, until smooth and elastic. The dough should be soft and pliable, but not sticky. Kneading should take 6 to 8 minutes.
Lightly oil a large bowl. Place the dough in the bowl, brush the top with oil, and cover loosely with plastic wrap or a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled in bulk, 1 to 2 hours. Punch down the dough.
Let the dough rise until doubled in bulk again, 40 to 50 minutes. Punch it down.
Wrap the dough in saran wrap and set aside until ready to use. You can put it in the fridge, just make sure it’s at room temperature when you go to stretch it out.
Preheat your grill to high. Cut the tomatoes crosswise into thick slices. Brush each slice with oil, and season with salt and pepper. Quickly sear the tomato slices, turning with a spatula, about 2 minutes per side. Transfer to a plate and let cool.
Cut the dough into two equal pieces. Generously oil a large baking sheet and place one disk of dough on it. Use the fingers and palms of your hands to stretch out the dough. Then do the same for the second disk of dough.
Using both hands, gently lift the doughs from the baking sheets and drape them onto the grill. Within a few minutes, the underside of the doughs will crisp, darken, and harden, and the top will puff slightly. Turn the doughs over with tongs or two spatulas and move them back to the baking sheet.
Quickly brush the top of the pizzas with oil. Top the pizzas with garlic, tomato slices, cheese, and basil leaves. Season with salt and pepper.
Place the pizzas onto the grill. Cook until the undersides are slightly charred and the cheese is melted on top, 2 to 4 minutes.
Remove the pizzas from the grill, cut into serving pieces and enjoy!
Michelle Stavrou, the Union County regional editor, grew up in Bergen County, then moved to Hoboken (after a stop over in Queens) before finally settling in Cranford where she lives with her husband and daughter. Michelle was amazed to discover all of the delicious food in the Cranford area, which she documents on her blog, What’s Cooking In (& Around) Cranford.
Veronique Deblois
Christmas, Kwanza, Hannukah in July?? Well, if it weren’t for the 105-degree days recently and my lack of recent Macy’s purchases, I’d have to say it could be after attending an event showcasing new products that will spice and sweeten up your parties this Holiday season.
The gathering was hosted by recognized television host and lifestyle expert, Sissy Biggers. Fittingly, her name seamlessly agreed with the idea that small bites can that deliver big delights. The trend of small-bites, from tapas to mini-everything, is an ongoing and well-received movement. She elaborated on how each of Ghirardelli’s new products truly “inspires you to create”.
Upon leaving this event, Ghirardelli was nice enough to hand us all a goodie bag filled to the brim with their new offerings in the new packaging. Although everything we ate, from the frosted peppermint bites to the double chocolate sugar cookie sandwiches, was delicious, I must confess the treat I loved the most was the Orange and Pistachio Biscotti dipped in the Dark Candy Wafers. The recipe below is right from Ghirardelli, a must-make ASAP in my house. But for you busybees, I’d say just buy some store-bought biscotti, a few different types, then dip in the dark chocolate melted wafers. The result will be divine. You’ll feel like an experienced chocolatier, truly. Now that is something to get your Holiday Bells ringing…even if it’s July!
Breakfast is supposed to be the most important meal of the day, right? Too often, though, it disintegrates into a travel cup to your right, a granola bar or banana bread on your lap, and crumbs all over the place as you drive to work. Surely I can’t be the only person guilty of this?
The Turning Point was hopping on a recent Sunday morning. Since there was no wait for a seat at the immaculately clean counter, we opted to sit there. We each started with a bottomless pot of Mighty Leaf tea. My vanilla bean tea had a wonderful fragrance and flavor. As we scanned the menu, we found an interesting array of both breakfast and lunch choices. John tried the Tuscany Omelet, which was bursting with red peppers, spinach, and country spiced sausage and had a generous layer of mozzarella cheese on top. The omelet came with toast and a side of breakfast potatoes that was better than any I’d ever had. I opted for the Pesto Infusion Skillet from the “Good and Good for You” part of the menu. My breakfast had pesto-infused egg whites scrambled over avocado, roasted Portobello mushrooms, tomatoes and onions. It was a mélange of veggie-centric goodness. Best of all, it was filling, but light. 
Beth Christian
