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.