When you order pizza from a restaurant, you are risking eating unclean ingredients along with it. Most of the meats are full of preservatives and nitrates! Here at California Sun Dried Foods, we wanted to present you with a healthier option!
Once you try making this pizza you will understand how good and genuinely healthy, pizza can be. Grilling pizza takes practice you have to maintain a moderate temperature to allow the topping to warm, and the cheese to melt before the crust burns.
Grilling pizza gives it the flavor and taste of a stone pizza oven.
Once you get the timing down, it's easy!
To start roll crust thin, brush olive oil on the side of the pizza going on the grill, grill the first side of the pizza to a perfect brown, oil the top of the pizza and turn over with a pair of tongs and quickly place your toppings on top. Shut the grill cover and check every 5 minutes.
You want your pizza crust nice and brown with a little bit charing around the ends. If you get the crust perfectly grilled, it will be a fantastic pizza. If you undercook your crust, it can be soggy. Another tip is to lightly sauce your pizza.
You also want to clean your grill grates with a wet paper towels before you start. The black from the grates will make your pizza black. So before you heat the grill, wash your grates, and when the grill is hot, clean them again. You are brushing your crust with oil, so there's no need to oil the grill grates after they are clean.
3 ⅓ cups of organic flour
1 teaspoon of salt
1 tablespoon of sugar
2 tablespoons olive oil
¼ cup of dark beer
¾ cup hot water
1 package active yeast.
In your KitchenAid mixing bowl add hot water, beer, and yeast. Make sure the temperature of the liquid is warm, not too cold or hot. Let set for 5 minutes. The yeast should bubble a bit if the yeast is active.
Add the rest of your ingredients and mix with dough hook for 7 minutes. If your dough is too dry, add a bit more water, if it's too wet, add a bit of flour. It needs to come together and be soft and moist, but not dry or super sticky.
Take the bowl off the mixer and take out the dough. Add olive oil to the mixing bowl and add the dough back in. With the dough spread the oil around the bowl as well as coating the dough to keep it moist. Cover with a towel and let rise for one hour.
Once the dough has risen. Break off into six pieces and roll out each piece of dough. Place on a cookie sheet with parchment paper between each dough piece to keep them from sticking. Once all the dough is rolled out cover with a cloth to keep from drying out.
One jar California Sun-Dried Spread
½ cup dry white wine
½ cup tomato sauce
Place all ingredients in blender and blend until smooth. Place the sauce in a pan and simmer for 20 minutes on low, for flavors to come together.
Ingredients ideas for toppings
California Sun-Dried Tomato Halves in Cello Bag
Olive for brushing both sides of each pizza
Take all ingredients out to the grill. Cook one pizza at a time. Have each person make their creation and have fun with pizza night! Brush each side of the pizza with olive oil, lightly sauce each pizza, and remember to be fast when putting on your toppings. Have your grill right at 350 degrees and get the crust nice and brown!