A Slice of Summer


Produced and Styled by Mindi Shapiro Levine

Photography by Mary Britton Senseney

Food Styling and Recipe Development by Tonya West

 

Nothing epitomizes summer cooking more than grilling.  Whether you are a die-hard charcoal fanatic or love the ease of a gas grill, the art of grilling has taken cooking in new directions. Why not diverge from the regular grilled fare like hot dogs and hamburgers, and try grilling more unique foods such as pizza.

Grilling pizza may seem somewhat unconventional, but it isn’t really that obscure. It is similar to the age-old technique of using a wood-fired oven.  We know that produces delicious pizzas! Uniquely satisfying, grilled pizza has an earthy and hearty flavor.

Whether simple or inventive, these recipes will have you enjoying the smoke and sizzle all summer long. So, fire up the grill for a whole new experience.

(We used a pizza stone and a gas grill.)

 

Rustic Pesto Pizza

1 ½ cups all-purpose flour

2 cups whole-wheat flour

1 teaspoon salt

1 teaspoon olive oil

1 tablespoon active dry yeast

1 ½ cups warm water

1 teaspoon white sugar

3 tablespoons pre-made pesto sauce

2 heirloom tomatoes cut in ½” rounds

½ cup mozzarella cut in ½” rounds

1/3 cup grated parmesan cheese

salt and pepper to taste

olive oil

 

Dissolve yeast in warm water and sugar. Mix in flour, olive oil, and salt. Transfer dough to a lightly oiled bowl, cover with plastic wrap. Let stand an hour or until double in size. Punch down and roll dough into an oblong shape, about ¼” thick. Preheat grill to 400. Place pizza stone on the grill for about 30 minutes. Drizzle olive oil and pinch of pepper and salt on tomatoes. Grill tomatoes about one minute on each side. Remove tomatoes from grill. Let cool to handle. Spread pesto sauce evenly on dough. Arrange tomatoes on pesto and place cheese on top. Slide pizza onto the stone using a pizza peel or rimless cookie sheet. Cover the grill and bake for 5-10 minutes or until the cheese is melted and the crust is golden brown and crispy. Remove from grill using pizza peel or rimless cookie sheet. Serve hot.

 

BBQ Chicken Pizza

4 cups all-purpose flour

1 tablespoon sugar

1 teaspoon active yeast

1¼ cups warm water

4 tablespoons olive oil

1 ½ teaspoon salt

1½ cups pulled Full Moon chicken

6 to 8 ounces Full Moon BBQ sauce

1 cup shredded mozzarella

Toppings: sliced pickles, chow chow, White BBQ Sauce

 

Dissolve yeast in warm water and sugar. Mix in flour, oil, and salt. Transfer dough to a lightly oiled bowl, cover with plastic wrap. Let stand an hour or until double in size. Punch down and roll dough into a 10-12” round. Spread red BBQ sauce on dough and top with shredded chicken and mozzarella. Preheat grill to 400. Place pizza stone on the grill for about 30 minutes. Slide pizza onto the stone using a pizza peel or rimless cookie sheet. Cover the grill and bake for 5-10 minutes or until the cheese is melted and the crust is golden and crispy. Remove from the grill using pizza or cookie sheet peel. Serve with chow-chow, pickles and White BBQ Sauce.

 

White BBQ Sauce

1 cup mayonnaise

1 cup apple cider vinegar

1 tablespoon lemon juice

1 ½ tablespoon cracked black pepper

½ tablespoon cayenne pepper

 

Combine all ingredients in a large bowl and mix thoroughly. Place in airtight container and refrigerate until ready to use.

 

 

 

 

Grilled Peach Pizza

 

*White dough recipe

15 ounces mascarpone cheese

¼ cup granulated sugar

½ teaspoon vanilla extract

4 peaches

butter

Toppings: raspberries, honey, fresh basil

 

Pre-heat oven to 400. Roll dough into four 6” rounds. Brush four 4 oz. ramekins with butter. Place dough inside ramekins allowing edges to come up the sides.  Bake dough 7-10 minutes. Let cool on wire rack for 10 minutes. Turn out the crusts from ramekins. Pit and quarter peaches and place on preheated grill. Grill for 1 minute each side. Remove from grill.  Mix mascarpone cheese, sugar and vanilla extract in a bowl.  Fill each baked shell with mascarpone mixture, top with grilled peaches. Top with raspberries, fresh basil, and honey.

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