Author Notes: This recipe is about pizza topped with sliced grilled chicken and a smoky balsamic sauce; get the dough, chicken and sauce ready for grilling, invite friends and have each bring cheese and a topping. Gather and mingle while grilling up the chicken breasts and flatten dough rounds, once ready, everyone partakes in creating - dressing up a personal pizza with favorite toppings. Then it’s back to the grill for cheese melting and dough crisping. Enjoy. Eat, Drink and be Merry!
Special Note: This dough recipe is from American Pie by Peter Reinhart (2003), highly recommended for grilling; it is a half recipe that makes 4 medium dough rounds. Be prepared to start this dough ahead of time; a 3 hour to overnight sit in the refrigerator is best.
Serves overall, as many as you plan for, however the dough recipe posted makes 4 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)
- Grilled, sliced chicken – recipe found @ my cook page
- 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 SAUCE
- 1 tablespoon butter
- 1/4 cup honey (or brown sugar)
- 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.
- Keep leftover in the the fridg for a week.
- This recipe was entered in the contest for Your Best Chicken