Grilled Pizza 101- or you can bake them too... (it's kind of a long post)

Great Grill Dough:

Ingredients:

• 10 ounce bread flour (about 2 cups plus 2 tablespoons)
• 1 cup warm water (100° to 110°), divided
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1 garlic clove, crushed
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1/8 teaspoon kosher salt
• Cooking spray
• 2 teaspoons cornmeal

Preparation

1. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Combine flour, 3/4 cup warm water, thyme, oregano, and garlic in the bowl of a stand mixer with dough hook attached; mix until combined. Cover and let stand for 20 minutes.
2. Dissolve yeast in the remaining 1/4 cup warm water in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture and salt to flour mixture; beat at low speed 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover dough with plastic wrap coated with cooking spray. Refrigerate 24 hours.
3. Remove the dough from refrigerator. Let stand, covered, for 1 hour or until the dough comes to room temperature. Punch dough down. Divide dough into 4 equal portions. Press each portion into a 7-inch circle on a baking sheet sprinkled with cornmeal. Cover loosely with plastic wrap.
4. Preheat grill to medium-high heat.
5. Place pizza dough rounds, cornmeal side up, on grill rack coated with cooking spray, and grill for 3 minutes or until blistered. Turn dough over; grill for 3 minutes. Remove from grill. 
   * Then add toppings and return to grill for about 5 minutes.

All Purpose Pizza Dough:

Ingredients: 5 cups unbleached bread flour, 1 tablespoon sugar or honey , 1 1/2 teaspoons salt or 2 1/2 tsp. kosher salt , 1 teaspoon fast-rising active dry yeast , 2 tablespoons olive oil , 1 3/4 cups plus 1 Tbsp. water, at room temperature , Olive oil or nonstick cooking spray

Directions: 1. In the bowl of an electric mixer fitted with dough hook(s) or in a large bowl using a large spoon, combine all ingredients except cooking spray. Mix on low or by hand about 3 minutes, until ingredients are combined and all the flour is moistened. Dough will be soft and the gluten will not yet be fully developed at this point.
2. If using an electric mixer, increase speed to medium; mix 2 minutes longer. If working by hand, continue mixing with the spoon; or turn dough out onto a counter and knead. Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.
3. Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in bowl, turning once to coat surface with oil. Cover bowl with plastic wrap, without letting wrap touch surface of dough. Let dough stand at room temperature for 30 minutes. Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)
4. Two hours before assembling the pizzas, remove chilled dough from refrigerator. Mist a baking sheet with nonstick cooking spray or lightly rub with olive oil. Cut dough in four portions. Form each portion in a smooth round ball.*
5. Place each ball of dough on prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough stand to come to room temperature.

Multi grain Pizza Dough with Honey: Yield: 4 balls of pizza dough

Ingredients: 4 cups unbleached bread flour , 3/4 cup whole wheat flour , 1/4 cup rye flour (or cornmeal or additional whole wheat flour , 1 1/2 tablespoons honey , 1 1/2 teaspoons table salt (or 2 1/2 tsp. coarse kosher salt , 1 ½ teaspoons instant yeast (also labeled bread-machine or fast-rising yeast) , 2 tablespoons olive oil, 2 cups water, at room temperature

Directions: Same as above.

Pizza Sauce:

Ingredients- Fresh crushed tomatoes or 1 28 ounce can crushed tomatoes , 1 1/2 teaspoons red wine vinegar , 1/2 tsp granulated garlic or garlic powder , 1/2 tsp dried basil , 1/4 tsp dried oregano, 1/4 tsp dried thyme, 1/4 tsp ground black pepper, 1/4 - ½ tsp salt , 1/4 - 1/2 cup water

In a medium bowl whisk together all ingredients except the salt and water. Taste sauce and whisk in 1/4 cup water and enough salt to taste. If necessary, add more water to thin. It should easily spread over the dough.

Herb Oil:

Ingredients: 1 cup olive oil, 1 T granulated garlic (or 1 1/2 tsp. garlic powder), 1 T dried basil, 1 T dried parsley , 1 tsp dried oregano, 1 tsp dried or fresh rosemary, crumbled, 1 tsp dried crushed red pepper, (optional) 1/2 tsp Spanish paprika, mild or hot, 1/2 tsp dried thyme, 1 - 1 1/2 tsp salt/pepper, to taste .

• In a medium bowl whisk all ingredients together for about 15 seconds, long enough to evenly distribute ingredients. Let the herb oil stand at least 30 minutes at room temperature for flavors to meld.

Pizza with Prosciutto, Arugula and Lemon: 1 1/4 cups (5 ounces) shredded fontina cheese, 4 ounces thinly sliced prosciutto , 1 teaspoon cracked black pepper, 1 tablespoon extra-virgin olive oil $, 1 teaspoon lemon juice , 3 cups packed baby arugula ,  4 lemon wedges  Sprinkle about 5 tablespoons fontina over each pizza. Top evenly with prosciutto and pepper. Combine oil and lemon juice in a bowl; add arugula, and toss gently. Divide arugula mixture evenly among pizzas. Serve immediately with lemon wedges.
 *My favorite :)

Spring Vegetable Pizza: 1 jar marinated artichoke hearts, 1 large bunch of asparagus, trimmed and cut into 2 inch pieces, 1 pint cherry or grape tomatoes, 7 oz Gruyere cheese.

*Preheat oven to 500 with racks in upper and lower thirds. Roll dough into a large oval. Place on baking sheet with parchment paper. Place mixed vegetables on the dough. Bake for 10 minutes, rotating half way through. Sprinkle cheese on and backe 3-5 more minutes.

Peach and Gorgonzola Chicken Pizza:

Ingredients: ½ cup mozzarella cheese, 1 cup shredded chicken breast, 1/3 cup crumbled gorgonzola, 1 medium peach, thinly sliced, 1/3 cup balsalmic vinegar.

Brush 1 t olive oil over crust. Top with mozzarella cheese, chicken, gorgonzola, and peaches. Back for 11 mintues or until crust browns. In a small saucepan cook balsalmic vinegar on meadium heat until reduced to 2 Tablespoons. Drizzle reduction over pizza. *You can also top it with shallots and arugula.

Mushroom- Garlic Pizza:

Ingredients: Caramelized Garlic (Place 1 cup of peeled garlic cloves (3 to 4 bulbs). in a small saucepan with enough olive oil to cover the garlic (about 1 cup). Simmer over medium heat about 20 minutes, until garlic is a rich dark golden brown on the outside. They should develop what resembles a crust. Continue to cook until garlic is dark, rich brown. Stir occasionally to prevent garlic from sticking to the pan and burning. Remove from heat. Let garlic stand in oil for 15 minutes. ), 1 1/2 cups sliced fresh shiitake mushrooms- saute in pan with 1 Tsp oil , 1 1/2 cups sliced cremini or button mushrooms, Salt and freshly ground black pepper , 2 cups shredded Gruyere or provolone cheese, 4 tsp Multipurpose Herb Oil , 1/4 cup fresh Italian (flat-leaf) parsley, chopped.

Prepare dough and roll into large circle. Top with gratted cheese, mushrooms, garlic. Just before serving drizzle herb oil on top and sprinkle the parsley.

Marinated Artichoke Pizza:

Ingredients: 2 tablespoons olive oil , 2 large onions, sliced in strips , 2 tablespoons sugar , 1 tablespoon balsamic vinegar , 1 4 ounce jar marinated artichoke hearts, drained and sliced in strips 1

16 ounce jar fire-roasted red peppers, drained and sliced in strips, 1 1/4 - 1 1/2 cups purchased salsa fresca, drained, 1 cup sliced black olives. (you may also add sun dried tomatoes)

In a large skillet heat the oil over medium heat. Cook onions in hot oil about 10 minutes, until translucent. Stir in sugar and balsamic vinegar; cook until juices bubble. Transfer onions to a strainer set over a bowl. Drain for 3 minutes. Return juices to skillet. Cook over medium heat for 5 minutes until the consistency of honey. Remove from heat. Return onions to skillet. Stir to coat, then set aside.

For pizzas, stretch each dough portion in a circle. One at a time, transfer to a pizza peel (pizza-size spatula) or rimless cookie sheet dusted with flour. Top with onion mixture, artichokes, peppers, salsa, then olives. Bake at 500 degrees for 5 to 7 minutes, until toppings bubble, cheese turns golden, and pizza edges are golden brown. Rotate pizzas halfway through baking time. Let stand for 5 minutes before slicing.

Margherita Pizza- stretch dough into 8-10 inch rounds. Top with pizza sauce, ½ cup shredded mozarella cheese, 1 T grated parmesan cheese, and several basil leaves. Back at 500 for 5-7 minutes.

Pesto Pizza - Olive oil, for brushing, Coarse salt and ground pepper , Basic Basil Pesto , Tomato slices, Prosciutto slices , Fresh mozzarella slices , Roasted bell pepper slices

Preheat oven to 500 degrees, with a baking sheet on middle rack. Brush dough with olive oil, then add your favorite toppings. Season with salt and pepper. Transfer to hot sheet; bake until bottoms are crisp and toppings are heated through, 5 to 7 minutes. Top with dollops of Basic Basil Pesto and serve immediately. 

 Hawaiian- Tomato sauce or sliced tomato, pineapple chunks, Canadian bacon, sharp Cheddar.

 Shrimp Scampi- Sautéed shrimp and garlic, chopped arugula, Parmesan, mozzarella.

 Scalloped Potato- Thinly sliced cooked red-skinned potatoes, caramelized onions, crumbled bacon, Fontina cheese, a drizzle of heavy cream or ranch dressing.

 Alfredo- Alfredo sauce, crumbled blue cheese, toasted walnuts, Parmesan.

 Salad- Mesclun mix, sliced grape tomatoes, shaved Pecorino or Parmesan, balsamic vinaigrette. (Add toppings after baking.)

 Middle Eastern- Hummus, sliced tomato, pitted Kalamata olives, green olives, crumbled Feta cheese, fresh parsley, a drizzle of olive oil.

*Recipes from Real Simple, Everyday Food, Cooking Light, and BH&G.