Grilled Pizza

One of our fave traditions of summer! We picked it up from Scott’s family and his mom even made this handy “How To” webpage with step by step instructions and pictures too! That’s what’s on the menu for tonight!

It’s hard to itemize a “recipe” – the more important part is the execution. The best way to do it is to have a helper – it’s a perfect dinner to make as a couple or with another couple.

Grilled Pizza
Ingredients (for each pizza)
1 ball of dough – I really like using Trader Joe’s – either the herby garlic or just plain. You can sometimes get dough from pizza shops as well… 🙂 Or, oh yeah, you can make your own!
Toppings – I like to stick to basics in the topping department, but we have made a killer buffalo/ranch chicken pizza.

Roll out the dough and brush with olive oil liberally. Place on a greased cookie sheet and take out to the grill. With a helper, put it on the grill. When the first side is toasted a little, take off the grill and place grilled side down on cookie sheet. Take inside and brush uncooked side w/ oil. THEN flip it over and place toppings on the grilled side. Put it back out on the grill for a little until the toppings are melted.

I have also found it’s usually best to make two… so you get lots of leftovers 🙂


Hot Pockets/Mini Calzones

Dude, these things are AWESOME! Not at all like Jim Gaffigan’s Hot Pockets.

This is from the cookbook my grandma got me called “Silly Snacks, Classroom Treats and Cookie Dough Fun” that’s predominantly a children’s cookbook, I freely admit this. I am neither a teacher nor a mother. But there are also some gems in here for the healthy adult in you as well (for instance – Fruit and Oat squares.) I ate the leftovers from this recipe tonight and I’m so sad that they’re gone. And strongly considering making them again in the near to very near future. Additionally, Scott approved them for official inclusion in our “Rotation”. So you know they’re good. Since they’re gone, no picture tonight.

Pizza Rollers (Whatever, they should be called hot pockets…)
1 package refrigerated pizza dough
1/2 c pizza sauce/marinara sauce
18 slices turkey pepperoni
6 sticks of mozzarella cheese (I used string cheese…)

1. Preheat oven to 425.
2. Roll out pizza dough to full size, and cut into 6 even sized rectangles. Spread about a tablespoon of sauce on each (in the center), lay a string cheese down and place 3 pepperonis on top of that. Roll up and pinch edges.
3. Place seam down on greased cookie sheet or pizza stone. Bake for 10 min or until golden brown and enjoy.

Don’t burn your tongue. They can be boiling lava hot. Everything will taste like rubber for a week. (Seriously, you’ll enjoy the Jim Gaffigan video…)

Date Night/"Snow" Day

So, it’s snowing in NC (sigh). It’s coming down a little more now, they say it’ll accumulate up to 3 inches…We’re using it as a good excuse to stay in and have an at home Date Night, with homemade pizza, homemade beer (well, we’re making it tonight, drinking Corona!) and a Chick Flick (Music and Lyrics) and a Scott movie (Ocean’s 13)…

I made pizza dough tonight – with a recipe we fell in love w/ this summer. It’s a little labor intensive, but soooo worth it! Plus, a good excuse to use my Kitchen Aid Mixer (no kneading!)

Whole Wheat Herb Pizza Dough
(Shamelessly pulled from Jenni’s Kitchen blog – link in side toolbar)

1 package dry yeast
1/4 teaspoon sugar
1 1/2 cups warm water
2 1/2 to 2 3/4 cups all purpose flour, divided
1 cup whole wheat flour
1 teaspoon garlic powder
2 tablespoons pizza seasoning
1 tablespoon olive oil
1 1/2 teaspoon salt
Cooking Spray

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, whole-wheat flour, oil, garlic powder, pizza seasonings and salt to yeast mixture, stirring until well-blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into a 12-inch circle on a floured surface. Top and bake according to recipe directions.

Note: You can prepare this in a stand mixer using the dough hook. Add all the ingredients and let the hook knead the dough for approximately 5 minutes. Also, this dough may be frozen. Follow directions for kneading dough, and shape dough into 2 balls. Coat balls with cooking spray and place into a ziploc plastic freezer bag. Thaw overnight in a refrigerator. Cover and let rise in a warm place (85′), free from drafts’ 1 1/2 hours or until doubled in size. (Press two fingers into dough. If Indentation remains, the dough has risen enough.) Shape as instructed.

By trial and error we’ve found for the crust we like (slightly crispy) we preheat heat the oven to 400F, bake the pizza dough for 5 minutes, then add our sauce, cheese, toppings and more cheese. Then, bake approximately 15 more minutes until the cheese and melted and just ever so slightly browned.

Here’s a pic of Scott’s foray at beer making:

Jamie’s Buffalo Chicken Pizza

Sometimes a girl just needs some buffalo! This was a “what do we have in the fridge” kind of night, and a burst of culinary genius. Yeah, I made it up.

Jamie’s Buffalo Chicken Pizza

1 ref. pizza dough (I use Pillsbury)
1 lb chicken, cooked & cut into bite sized pieces
1/2 cup and 2 tbsp Franks Red Hot Sauce
3/4 c Ranch Dressing
2 cups shredded cheese (Mozz, Cheddar or Parm, or a mix of all 3.)

1. Preheat oven to 400 degrees and spread out pizza dough in a pan or pizza stone. Bake for 8 minutes & remove.
2. Cut up chicken and combine with 1/2 cup of buffalo sauce. Simmer over low heat while you prepare the rest of the pizza.
3. In a bowl, combine Ranch and 2 tbsp Hot Sauce. Spread into a thin layer on top of the pizza dough. Then spread the chicken pieces & sauce over pizza. Top with cheese.
4. Bake for 10 more minutes, or until crust is lightly browned.

Chicken Caesar Salad Pizza…mmmmm!

Just made this one tonight, and looooved it 🙂

Chicken Caesar Salad Pizza

3/4 lb chicken tenders (uncooked)
1/2 cup Caesar dressing, plus 2 tbsp (I used Ken’s Caesar Lite – it’s really good)
1 store bought pizza crust (Pillsbury)
1 3/4 cup shredded Mozzarella cheese
1/4 c shredded Parmesan cheese

Salad Topping:
4 cups hearts of Romaine lettuce, shredded
1 tbsp lemon juice
1/4 c Caesar dressing
1/4 c shredded Parm
1 cup seasoned croutons
2 tomatoes, diced

Combine uncooked chicken tenders with 1/2 cup salad dressing. Heat skillet and cook until no longer pink inside. Remove from heat and cut into bite sized pieces.

Meanwhile, preheat oven to 400 degrees. Roll out Pillsbury crust and brush with 2 tbsp dressing. Bake for 5-7 mins.

When chicken is cooked and dough baked, spread cut up chicken evenly over crust. Spread Mozzarella and Parmesan over chicken and bake for 5 more minutes – until crust is beginning to brown.

While pizza is baking, combine all salad ingredients. When pizza is done cooking, top with salad and serve!

For storing leftovers, I suggest storing pizza and salad separately for easier reheating.