Author Notes: This is about grilling pizza and the Party that goes with it. Prepare the dough, the sauces and grate the cheese; invite friends and ask them to bring a couple favorite toppings. Gather and mingle while grilling up flatten dough rounds.
Once the dough rounds have its initial grill marks everyone partakes in dressing them up with an array of toppings to create their own personal pizza. Finally, it’s back to the grill for cheese melting, dough crisping, and to eat, drink and be merry.
The Grilled Martini’s origin started at a party where one guest boasted continuously over green olive, mozzarella and a 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, recipe included below, sliced green martini olives and a scattering of mozzarella is a must, 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)
- 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.
- Mix on low for 3 minutes or until the dough forms a ball that clears the sides and bottom of the bowl.
- 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.
- Divide dough into 4 equal pieces, form each into a ball - this dough is very easy to work with.
- 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.
- Refrigerate 3 hours to overnight. Let the dough sit at room temperature for a couple hours before working with it.
- 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.
- Quickly grill the dough on both sides over high heat, just until starting to bubble, then place the hot rounds on a rack.
- Have each guest dress one up, pretty, fitting for a party, with toppings of choice.
- 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
- In a sauce pan melt the butter, browning it a bit.
- 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.
- Stir in Tabasco sauce to taste, optional.
- This recipe was entered in the contest for Your Best Barbecue