Philadelphia Catering Company Affordable custom catering for your business

2019 South 26th Street
Philadelphia, PA 19145

Phone: 215.468.0518
Fax: 215.468.0818
E-mail: info@philadelphiacatering.com
 
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CHEF'S CORNER

 
Pizza On the Grill
By: Deirdre Cooper

 

 
 

Here we are in the midst of high grilling season, and if you are like us, you have run the gamut of your barbecue repertoire. By now you have done the burgers (and sliders), hot dogs and sausages, chicken in every form, ribs, steaks, grilled veggies and lots of experiments with ways to cook corn on the cob on the grill.
 
In a fit of "what do we grill now?" I decided to attempt to make pizza on the grill. To my astonishment, it was easy, quick and absolutely delicious. I wasn't adventurous enough to make my own dough, especially on a hot summer night, but did find excellent pizza dough at the market. There were several varieties available, including whole wheat and gluten free – I bought plain and garlic/herb. Both were easy to work with and roll out. For my first attempt at this I stuck with tried and true toppings: tomato sauce, mozzarella and fresh basil for one, the other a "white" pizza with sautéed spinach, garlic, ricotta and mozzarella cheeses.
 
A few tips before you get started. A pizza stone is the ideal surface for cooking pizza. The stone is made of ceramic and distributes heat evenly, baking the crust to a nice crisp. Assemble all your ingredients and keep them close at hand. A pizza tray for assembly is helpful.
 


 
 
Ingredients for a regular pie:
 
1 ball pizza dough at room temperature
2 tbsp olive oil
Sprinkle of corn meal
1/2 to 1 cup tomato sauce, store bought or homemade
Torn mozzarella cheese
1/4 cup grated parmesan cheese
Small bunch of fresh basil
 
Heat your grill to at least 450 - 500 degrees and preheat the stone in the grill for at least 15 minutes. Lightly sprinkle the stone with corn meal to prevent sticking (don't use flour, it can burn). Roll out your dough on a floured surface to desired thickness and then trim to size of stone, rustic shape is okay too. Brush the dough with half the olive oil. Spread a thin layer of sauce almost to the edge, sprinkle your cheese and basil, drizzle a bit of olive oil on top. Slide your uncooked pizza onto the stone and close the lid of your grill. Cooking times vary, but on a hot grill, your pizza should be done in about 10 minutes with cheese melted and bubbly. Carefully remove the stone from the grill and place in carrying rack for serving.
 
I used the garlic/herb dough for the white pizza. Just chop about 6 ounces of baby spinach coarsely and sauté until wilted with about two cloves of minced garlic. Brush the dough with olive oil, spread the spinach mixture, along with ricotta cheese and mozzarella. Some parmesan cheese wouldn't hurt either.
 
Now it's time to try other toppings such as herbs, thinly sliced vegetables, pepperoni, salami, prosciutto, sliced tomatoes, barbecue chicken, even pineapple and ham. So many possibilities.
 
We hope you enjoy this new-found world of grilling with a nice change of pace. Enjoy!
 

 
 
Deirdre is a culinary enthusiast who enjoys traveling, gardening, and needless to say works wonders in the kitchen. Deirdre, a native New Yorker, now resides in Ambler with her husband John, and can often be found entertaining family and friends. Enjoy!
 
 
 
 

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Current Recipe
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
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2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
info@philadelphiacatering.com
 
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