Grilled Martini and a Party

By • May 6, 2013 • 4 Comments


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Author Notes: This recipe is about grilling pizza topped with a smoky balsamic sauce; it isn’t just about a main dish, though, it’s about Pizza, the main dish and the Party that goes with it. Invite friends, get the dough, sauces and cheese ready, have the friends bring a couple favorite toppings. Gather and mingle while grilling up flatten dough rounds, the first step in preparing BBQ pizza. Once the grilled dough is ready, everyone partakes in creating - flavoring and dressing up a personal pizza with the array of toppings. Then it’s back to the grill for cheese melting, dough crisping, and finally, enjoy, eat, drink and be merry.

The Grilled Martini’s origin started at a party where one guest boasted continuously over green olive, mozzarella and smoky BBQ sauced pizza; other’s tried it and by the end of the night his pizza not only had a name, but was forever on our list of favorites. Hmmm…perhaps sipping on Blue Sapphire Martinis had something to do with it all?

Well anyway, you get the picture; smoky balsamic sauce, green martini olives and mozzarella, a must do, but on the other hand, you can always choose from the array of toppings supplied by your friends if not in the mood for the one and only Grilled Martini!

This dough recipe is from American Pie by Peter Reinhart (2003), highly recommended for grilling; it is a half recipe and tweaked a bit to my preference, because I don’t pay attention to kitchen police. Note: Be prepared to start this dough ahead of time; a 3 hour to overnight sit in the refrigerator is best.

http://www.italianchef.com/grilledpizzadough.html
lapadia

Makes 4 medium dough rounds

DOUGH & PIZZA TOPPINGS

  • 2 ½ cups unbleached all-purpose flour
  • 2 teaspoons rapid rise yeast
  • 1 teaspoon sea salt
  • 1/2 tablespoon honey or agave
  • 1 ¾ tablespoon olive oil - plus more on hand to oil the dough balls
  • 7 oz room temperature water
  • Smoky Balsamic BBQ sauce (recipe below)
  • Martini olives – sliced
  • Mozzarella – thin sliced or shredded (fresh or packaged)
  • An array of fresh sliced garden vegetables
  • Optional – Blue Sapphire Martini(s)
  1. Place all dry dough ingredients in an electric stand mixer with dough hook. Turn the mixer on to lowest speed and slowly stream in the combined wet ingredients.
  2. Mix on low for 3 minutes or until the dough forms a ball that clears the sides and bottom of the bowl.
  3. Let the dough rest, covered, for 15 minutes. Mix again on medium low for 5 minutes, stopping half way to gather dough into a ball, if needed. Mix until the dough is smooth and elastic.
  4. Divide dough into 4 equal pieces, form each into a ball - this dough is very easy to work with.
  5. Place each dough ball inside its own Ziploc bag and drizzle in 1 teaspoon of olive oil, covering all sides of the ball. Seal bags and let sit at room temperature for 30 minutes.
  6. Refrigerate 3 hours to overnight. Let the dough sit at room temperature for a couple hours before working with it.
  7. READY TO GRILL: Flatten each ball - needs a little flour for this, I like using Wondra. Stack the rounds on top of each other with parchment paper in-between.
  8. Quickly grill the dough on both sides over high heat, just until starting to bubble, then place the hot rounds on a rack.
  9. Have each guest dress one up, pretty, fitting for a party, with toppings of choice.
  10. Place back onto the grill over indirect heat for cheese melting and crisping.

Smoky Balsamic BBQ Sauce

  • 1 tablespoon butter
  • 1/4 cup brown sugar (I sometimes use honey or agave)
  • 2 teaspoons granulated onion powder
  • 3 tablespoons dark balsamic vinegar
  • 3 tablespoons molasses
  • 1-1/2 teaspoon liquid smoke
  • 1/8 teaspoon, a pinch, sea salt
  • 1/8 teaspoon, a pinch, ground allspice
  • 15 oz can tomato sauce
  • Optional – Tabasco to taste
  1. In a sauce pan melt the butter, browning it a bit.
  2. Add the sugar, onion powder, vinegar, molasses, liquid smoke, salt and allspice. Heat ingredients until they start to bubble, stir in tomato sauce and simmer, covered, for an hour.
  3. Stir in Tabasco sauce to taste, optional.

Comments (4) Questions (0)

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Jampro

11 months ago Bevi

We made this pizza for Mother's Day, using the dough recipe and a sauce I had on hand - simple roasted tomatoes crushed in sautéed garlic and red pepper flakes. Thank you lapadia for the inspiration, and for assisting me with the my first pizza on the grill experience. The results were simply delicious!

Massimo's_deck_reflection_10_27_13

11 months ago lapadia

Yay, I'm so happy you went for it, IMO it's is one of the best BBQ's to do!!

Dscn2212

12 months ago boulangere

Cynthia is a trusted source on Bread/Baking.

I want to come to your next Sapphire-colored grill party!

Massimo's_deck_reflection_10_27_13

12 months ago lapadia

Would love it!!