Author Notes: Idea was inspired after Seattle’s award-winning traveling wood fired pizza company, Veraci.
These mini grilled pizzas have a melty top, a crunchy bottom and crisp edges. Stop by and place an order at the front of my envisioned pizzeria truck, pick it up at the side window and enjoy! The menu changes daily and features awesome combinations, such as today’s special pictured above…a variety of mixed olives, grilled artichoke hearts, mozzarella and smoky balsamic sauce over a garlic infused olive oiled dough or see photo #2 for an additional special = pepperoni, asparagus. *** reality check...pizza was grilled on my patio, off of 134th St :)
Makes six personal sized pizzas – cut in half is optional
- DOUGH - adapted from American Pie by Peter Reinhart (2003). I used a little barley flour for an earthy flavor and great texture.
- 2-1/2 cups AP flour – substitute 5 tablespoons barley flour for an equal amount of AP flour
- 1/2 tablespoon sugar
- 1 teaspoon sea salt
- 1 teaspoon rapid rise yeast
- 1-3/4 tablespoons olive oil
- 7 oz. room temperature water
- A variety of olives – sliced
- Artichoke hearts – grilled preferred (canned ok)
- Mozzarella – whole milk shredded
- Smoky balsamic sauce (below)
- Garlic infused olive oil – add 6 large pressed garlic cloves to ¼ cup olive oil; let sit at least ½ hour before using
- Using a stand mixer, add all dry ingredients to the mixing bowl, fit with a dough hook. Turn the mixer on to its lowest speed and slowly add the wet ingredients.
- Once all ingredients are incorporated, let rest 3 minutes. Then continue mixing on the lowest speed for 5 minutes - Stop at 2 ½ minutes to gather dough into a ball, continue for another 2 ½ minutes. Place the dough on a work surface and knead into a smooth and elastic ball - may need to lightly flour…but I have never needed to do that.
- Place dough into a lightly oiled bowl, cover and let rise 1 hour. Knead down until smooth. NOTE: at this point the dough can be refrigerated up to overnight; bring it back to room temp before you start to work with it.
- Divide dough into 6 equal pieces. Knead each round into a smooth ball and place them into a large Rubbermaid style container and cover. Let the dough balls sit at room temperature until doubled in size.
- WHEN READY TO GRILL – fire up the grill With a rolling pin, flatten each dough ball on a work surface, may need to lightly flour, I have never needed to. Stack the rounds, placing each on tope of each other with some lightly floured parchment paper. Grill each round over direct heat on both sides until bubbly; stack them. Dress with toppings and place back on the grill over indirect heat to melt and crisp.
- SMOKY BALSAMIC SAUCE In a sauce pan, melt 1 tablespoon butter, then add & combine 1/4 cup brown sugar, 3 tablespoons balsamic vinegar, 3 tablespoons unsulphured molasses, 1-1/2 teaspoons liquid smoke, 1/8 teaspoon sea salt, and optional Tabasco sauce; heat ingredients until they start to bubble, add a can of tomato sauce, stir and simmer for an hour.
- This recipe was entered in the contest for Your Best Street Food