Grilled pizza with a Greek twist
Prepare this Greek-style pizza on the grill and get ready for a taste of the Mediterranean! With summery toppings like olives, feta, zucchini ribbons, tomatoes, and fresh herbs, this dish is the definition of summertime.
One of the summer’s greatest treats is pizza cooked on the grill. A trait seldom seen in oven-baked or store-bought pizza is a crust that gets so brittle that it crunches audibly with every bite.
I wanted to make a vegetarian and Greek-inspired pizza, so I started with feta, olives, and fresh oregano and then added anything else sounded good.
The inclusion of potatoes appealed to me since I loved loading up on carbs. To get the potatoes ready for the garnish, I grilled them first. The New Testament, people! The next time I fire up the grill, I will use this same method. The inside is as luxurious as the outside is shiny.
Pizza is great because it incorporates both fresh and cooked ingredients. In an effort to increase the vegetable content, I decided to use zucchini, which, when sliced very thinly with a grater, roasted in a matter of seconds. Just before serving, I topped the hot pizza with fresh cherry tomato halves and herb sprigs.
The pizza isn’t complete until the olive oil is sprinkled on top.
Grilled Pizza with the Best Ever Crust
Either store-bought dough or this Easy No-Knead Dough recipe may be used to make this pizza. If you prefer whole wheat dough, you should try this No-Knead Whole Wheat Pizza Dough.
Because of the high moisture content, the no-knead dough is soft and somewhat viscous. Knead in an extra 2–3 tablespoons of flour so it keeps its form better and is less sticky, making it easier to manage on the grill.
You may store the extra dough in the fridge for up to three days or in the freezer for up to three months; the no-knead dough recipe makes more than enough for two pizzas.
Homemade pizza dough may be stored in the freezer if it is oiled and stored in a freezer-safe bag or container. Or, for the best results, roll it out and place it on a baking sheet lined with parchment paper. Put it in a big freezer bag when it has frozen, and keep it in the freezer until you’re ready to create a quick pizza.
Recipes for Grilled Pizza Toppings
Always remember that less is more when it comes to pizza toppings.
When it comes to pizza, especially grilled pizza, too many toppings might be counterproductive.
To prevent the crust from becoming soggy, use less sauce.
Have the toppings ready and spread out on a baking sheet before you start grilling the pizza.
It’s best to precook hearty components like potatoes, aubergine, and peppers before adding them to the pizza since the pizza only gets heated for a few minutes.
Substitutes for Tomatoes on Greek Pizza
The Olive Bush: Any kind will do, but be sure you remove the pits! Tiny Nicoise olives are my favorite topping on this pizza. Additionally, the Kalamata olives are delicious.
The Cheese: While I went with feta, you could also use Parmesan shards, shredded cheddar, Fontina pieces, or even fresh mozzarella.
I could taste the fresh oregano on this pizza. It smells like fresh grass, dirt, astringent tannins, and a sharp punch. Usually I use basil or rosemary, all of which are fine, but I was excited to try using oregano fronds.
Recipe for Grilled Pizza
I’ve used both charcoal and gas grills, and am now using a gas grill. They’re equally superb. It’s important to use visual indications since grill temperatures vary greatly.
The Movement of Funds
Come on, now, let’s take this seriously. Transferring the dough to the grill is the most difficult part of grilling pizza. There are at least two choices. The first step in making pizza is to cut the dough in half. It’s much easier to eat two little pizzas than one huge one.
The pizza is then moved to the grill using a peel sprinkled with cornmeal. If using a peel, oil just the top of the dough so that the bottom may slide off the peel without sticking to the cornmeal coating.
The second technique is to oil the grill rack and the dough before cooking. To prevent the dough from sliding around, place your hands, palms down, below it. You should have enough control resting the dough on your knuckles to place the far end of the dough on the rear of the grill grates.The dough will become more stable. Quickly pull your hands in toward you to ensure a flat landing for the pizza. If you do not own a pizza griddle, this is a great alternative. Avoid getting your hands on the hot grill surfaces at all costs!
Pizza should be cooked at a grilled temperature of
No two barbecues are the same. Changes in temperature are possible. You need to keep a close eye on the pizza crust for visual cues rather than relying on exact time. Thankfully, however, this is not cutting-edge research; rather, it’s supper.
Toss some meat on the grill, and heat it to around 550 degrees Fahrenheit.
The potatoes should be cooked first over open flame and then placed aside.
Heat the grill to 550 degrees Fahrenheit and place the dough directly on the grates to bake until air pockets develop and the bottom is lightly browned. You don’t want to overcook the crust since it will be recooked when you add the toppings.
Grill the dough for a few minutes, turning once, until it is just beginning to brown. Remove from heat and serve.
To reheat the toppings, put the pizza back on the grill with the lid closed for about five minutes after you’ve flipped the dough for the second time and before you add the toppings.
Grilled pizza with a Greek twist
READY IN FIFteen Minutes
PREPARE MEALS Timeframe: 20 min.
TOTAL PREPARATION TIME: 35 MINUTES NUMBER OF SERVINGS: 4
Ingredients
One pound of pizza dough, either handmade or store-bought, two to three tablespoons of all-purpose flour
Extra olive oil to taste, extra 1/3 cup olive oil
3 (1 pound and 1/4 ounce) Thinly cut Yukon Gold potatoes, about 14 inches in thickness
One teaspoon of plant-based oil or oil from the grill, add kosher salt to taste
Olives, either Kalamata or Nicoise, 1/2 cup, pitted
feta cheese, crumbled (3 ounces)
8 ounces of medium zucchini, sliced thinly using a vegetable peeler
Pepper, coarsely powdered, 1/2 milligram
1 ounce of halved cherry tomatoes
Leaves from two different herbs, such as oregano, basil, or rosemary
Method Get the grill ready by:
Turn on your grill, whether it’s gas or charcoal, to 550 degrees Fahrenheit.
Divide the dough in half (each half will be 8 ounces) and roll each half into a cylinder. Two or three tablespoons of flour may be added if the mixture is too sticky. To free the gluten in the dough, let it ten minutes to rest.
While the dough is resting, lightly grease a baking sheet with olive oil, approximately 1 1/2 tbsp. Press the potatoes into the oil and turn them over after placing them in a single layer on a baking sheet. The potato pieces should be oiled on both sides.
Oil the grill grates quickly using a paper towel soaked in vegetable oil and tools.
After arranging the potato rounds on the grill, close the lid. Two to four minutes should be enough time to get a nice golden color. Cook the potatoes for another 2–3 minutes in the pan with the utensils, or until soft. Separate and add salt.
Pizza dough may be shaped by:
Shape one of the dough balls into a circle, oblong, or rectangle with a diameter of 10 to 12 inches using a rolling pin. Coat a baking sheet with olive oil (about 1 tablespoon’s worth) and then arrange the dough on it.
Brush the dough with roughly a tablespoon of olive oil. Place the second ball of dough on a separate, greased baking pan and proceed as before. Only oil one side of the dough if cooking on a pizza griddle.
Put each pizza on the grill separately:
Use a paper towel dipped in vegetable oil and several tools to give the grill grates another scrub.
Put your palms down on the floor in front of one of the pizzas. Lift the dough up by the end furthest from you, propping it up with your knuckles, and setting it on the back of the grill grates. Put your hands away from the dough immediately.
Cook for another three to four minutes with the lid closed, or until grill marks emerge on the pizza’s bottom.
Flip the dough over with a big spatula or tweezers. For 1–2 minutes, depending on how much caramelization you want, broil the pizza on the opposite side.
The pizza should be flipped over on the baking sheet so that the griddle marks are on the bottom.
Then season it with:
Add in half of the zucchini ribbons, olives, feta, and potatoes to the casserole. Sprinkle some salt and pepper over it.
If you want the zucchini to wilt and the pizza to be warm, put it back on the grill and cook it covered for about 5 minutes.
Do it again with the second pie. You can cook two pizzas at once if your grill is big enough.
Get the pizzas done and sent out.
Half of the cherry tomatoes and herbs should be spread among two pizzas. Add some olive oil to the dish. Cut into individual servings using a sharp knife or pizza cutter.
DIETITIC REALITIES
SERVING SIZE
Calories: 673; Fat: 30; Carbs: 88; Protein: 15
watch this link for more new videos
open this link for a new recipe