Grilled Olive Pizza

June  8, 2011
2 Ratings
  • Prep time 4 hours
  • Cook time 30 minutes
  • Makes six personal sized pizzas
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

What You'll Need
  • 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
  • A variety of olives – sliced
  • Artichoke hearts – grilled preferred (canned ok)
  • Mozzarella – whole milk shredded
  • Smoky balsamic sauce (see recipe, step #6)
  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.

See what other Food52ers are saying.

  • lapadia
  • wssmom
  • hardlikearmour
  • MyCommunalTable
  • boulangere

12 Reviews

lapadia June 9, 2011
Hi wssmom!!! Hmmmm, confused? Gee I wonder why...actually, at some point yesterday, replying to comments would start a new comment box, instead of attaching to the comment being replied to; noticed it happening in many places besides mine. Hopefully that is corrected, if not you will find this reply above your comment instead of underneath. Think I got that straight. BTW - thanks for the recipt comment!
wssmom June 9, 2011
I am confused by the order of the comments (but then, I am easily confused) but I am not at all confused by this recipe! Wow!
lapadia June 8, 2011
@boing9, actually it looks like Food52's comments program has a "glitch" today because I KNOW I answered you in the right spot...hmmm, things happen!
lapadia June 8, 2011
Hi boing9, thanks for checking out my recipe! Oh and re: my boulangere comment - it was supposed to be in reply to her comment at the very bottom of this page....OOPS!! kinda messed up :)
boing9 June 8, 2011
Hi lapdia, Looks great. Your comment is referring to boulangere
as in boulangere potato???? There's something special about pizza
crust when you cook it at 750 degrees F. I guess it's a Tuscan flavor eh?
lapadia June 8, 2011
Yum, boulangere! They are great for breakfast...speaking from experience!
hardlikearmour June 8, 2011
Grilled pizza is on of my all-time favorite things! Love!
lapadia June 8, 2011
Thanks, hla! It' s a favorite around here, too. In fact, when preparing these I made a double dough recipe; once the dough has completed its first rise, I then shape into individual dough rounds and freeze, can be frozen for up to 3 we are ready for more!
MyCommunalTable June 8, 2011
Love the smoky balsamic sauce. I am so using that. I bet it tastes good on about anything. Yet again, thanks Lapadia.
lapadia June 8, 2011
Thanks, MCT! Yes, this sauce IS versatile, a favorite around here is with ribs, pulled pork and as a dipping sauce for my Cheesy Sticks.
boulangere June 8, 2011
If I could reach right into your delicious photo, this would make the perfect breakfast.
lapadia June 8, 2011
oops...I answered you above!!