Grill/Barbecue

Grilled Olive Pizza

by:
June  8, 2011
Author Notes

Grilled pizzas with melty tops and crisp edges, under my special smoky balsamic sauce, dressed up with a variety of mixed olives, artichoke hearts and mozzarella. —lapadia

  • Prep time 4 hours
  • Cook time 30 minutes
  • Makes six personal sized pizzas
Ingredients
  • 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 – optional, substitute 5 tablespoons barley flour for an equal amount of AP flour
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 1 teaspoon rapid rise yeast
  • 1-3/4 tablespoons olive oil
  • 7 oz. room temperature water
  • TOPPINGS
  • A variety of olives – sliced
  • Artichoke hearts – grilled preferred (canned ok)
  • Mozzarella – whole milk shredded
  • Smoky balsamic sauce (see recipe, step #6)
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 top of each other between 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.
  6. 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.

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