Greek Grilled Pizza, Grilled Mediterranean-style pizza that’s light and healthful. Only a few things in life excite me more than the scent of yeasty bread rising to the surface when baking. The scent evokes many memories for me, and it is both comfortable and pleasant.
Mom’s homemade bread baked with a live yeast starter brings back memories. Soft as clouds are the memories of sweet, buttery yeast rolls. As a newlywed, I remember awkwardly learning to bake pizza from scratch.
We often equate dough with fatty, calorie-dense foods. On the other hand, today’s Grilled Greek Pizza is light and airy, with fresh raw vegetables and only a dusting of feta cheese.
Grilled pizza in any form is one of my favourites, but this summer, Grilled Greek Pizza is at the top of my list.
I’m going Greek each time I get, with creamy hummus, arugula, fresh garden tomatoes, salty olives, a bit of feta, and a sprinkle of excellent olive oil!
The dough is the cornerstone of every good grilled pizza. I prepare a basic dough with only six ingredients: yeast, water, sugar, bread flour, olive oil, and salt.
When it comes to producing superb pizza dough, an essential thing to remember is to use high-quality ingredients. Use the nicest olive oil and sea salt you can get, and make sure your yeast hasn’t been lying around for too long.
If you’re in a rush, you can buy pizza dough in the freezer aisle or even in the deli section of your grocery store.
Cook the pizza dough on hot grilling stones, then top with hummus and fresh toppings. Drizzle olive oil over the top of the Grilled Greek Pizza to bring out the flavours.
If you don’t have a grilling stone, a baking stone would suffice, or place the pizza dough directly on the grill grates. When you’re on the grates, it’s a little more difficult to flip over.
Grilled greek pizza recipe Ingredients
- raw spicy lamb sausage (preferably merguez sausage)
- Using a vegetable peeler or mandoline, cut 1 small zucchini lengthwise into thin ribbons
- Ribbons, about 3 tablespoons. Oil of olives, divided
- According to taste.
- Approximately 1/4 cup uncooked grits or polenta to roll out the dough
- Approximately 1 prepared pizza dough ball (at room temperature)
- A 1/4 cup of homemade or store-bought black olive tapenade.
- 1/2 cup grated smoked mozzarella cheese.
- About 1/2 cup thinly sliced red onion.
- About 12 cherry tomatoes cut into quarters.
- Two teaspoons of fresh oregano leaves or four sprigs. dried
- Freshly ground black pepper to taste
- 1 to 2 minutes over medium-high heat, preheat a medium sauté pan.
Remove the sausage from the casing and “scramble” it in the pan until thoroughly cooked, breaking up any clumps.
Drain on paper towels and set them aside to be used as a topping.
- For a gas grill, heat it up by turning all of the burners to high.
Close the cover, cook on high for 10 minutes, and lower the heat to medium on all burners.
- Start a fire with 50 to 60 charcoal briquettes for a charcoal grill.
Bank the briquettes to one side on the bottom grate of your grill once they’ve been grey-ash (20 to 30 minutes).
- Sprinkle your work area liberally with grits or polenta while the grill warms up.
A cutting board, the back of a sheet pan, or a pizza peel are the finest options.
Place the dough in the centre of the work area and roll it in the grits until it is uniformly covered.
Drizzle a good amount of oil over the dough (the oil helps generate the crispy crust).
Then use a rolling pin to roll out the dough, stretch it out with your hands, or push it on the work surface from the centre.
The final aim is for the dough to be 1/8 to 1/4 inch thick.
Shape the dough to fit the shape of your grill (long and narrow if you have a three-burner gas grill or charcoal grill; rounder if you have a two- or four-burner gas grill).
Don’t sweat it if the crust isn’t flawless; that’s part of the appeal of grilled pizza.
- 1 tablespoon of oil and a pinch of salt on the zucchini
Place on the cooking grate immediately over the fire and grill for 3 minutes, or until tender and well-marked.
Set aside for topping.
- Take the dough by the two corners that are closest to you and pick it up.
Lay it flat on the grilling grate from back to front in one motion (as if you were setting a tablecloth); if using a charcoal grill, position it on the side opposite the fire.
Close the lid and cook for 3 minutes without peeking (no peeking!).
If using a charcoal grill, flip the crust 180 degrees and continue cooking for another 2 to 3 minutes, or until the bottom is well marked and uniformly browned.
Check the bottom of the crust if using a gas grill; it may be beautifully browned already.
- Transfer the grilled side up the crust to a peel or rimless baking sheet with tongs.
Close the lid on the grill.
- Apply the olive tapenade over the whole surface, then top with the crushed lamb.
Add the onion rings, zucchini, and tomatoes once the mozzarella has been added.
Sprinkle the feta cheese over the top.
- If you have a three- or four-burner gas barbecue, convert the grill to indirect heat by turning off the centre burner(s).
Turn off one of the burners on a two-burner grill.
- Return the pizza to the grill over indirect heat (the unlit portion) and cook for another 7 to 10 minutes, or until the bottom is thoroughly browned and the cheese is melted.
Rotate the pizza halfway through the cooking time if using a charcoal grill or a two-burner gas grill.
- Remove off the grill, season with salt and pepper, and sprinkle with oregano.
Slice and serve right away.
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