GRILLED PIZZA Goat Cheese Honey Almond Arugula Pizza Party Pizza and Grilling Time

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Pizzeria Pizza at Home...

A goal of mine (and an earlier blog post, double click the blue letters).  In that post I go into details about the best way to achieve the goal of a making a seemingly simple flat bread, topped with a sauce and cheese.  I have a never fail yeast pizza dough recipe, a deliciously fresh rich pizza sauce (from scratch) and a bit of history.

Once you learn the tricks of the trade, Pizzeria Pizza at home is simple and addictive.  My dough recipe makes 4 dough balls, so each time I make pizza I have 4 canvasses to create.  Generally I make a pizza Margherita (pictured to the right, sauce, cheese and basil).  The Margherita is recognized by many as the first and original version of the modern pizza.

BUT WAIT...

How would you like to be ... THAT GUY (or Gal) That can (and regularly does) do amazing things on a grill...

Things like taking a ball of dough, hand form the shape (always rustic on the grill, never a perfect circle, part of the charm), Grill the dough, add toppings and create something unusual and FANTASTIC!

This makes a great appetizer, side dish or even a dessert....  And it is a real crowd pleaser!

Oh... And it is beyond easy...
Anyone can do this...
Anyone can be that GUY (or Gal) on the grill!

All you need for this...

1 Ball of Pizza Dough
4 OZ Goat Cheese
1/4 Cup Slivered Almonds
a Handful of Arugula
1/4 Cup Honey

The rest is all technique.  Read over the post on Pizzeria Pizza at Home, then try this...

Start with a Ball of Dough.  It's the same recipe I almost always use.  Cold rise, easy and never fail (does take about 4 hours of sitting around (or overnight) to make the dough, so plan ahead).  Or any store bought pizza dough would work as well.

Next is the only real trick... HOT!  Get your grill HOT.  If using coals, preheat the grill for at least 20-30 minutes or set your gas grill, all burners running on high for at least 10 minutes.

OK, The photo directly above is the dough after I formed a sort of circle.  Tossing in the air is not really how it's done, flattening between your two palms and then stretching along the edges all the way around, allowing gravity to pull down.  Once you get it evenly thin, slap it on the HOT grate.

It only takes about 3-4 minutes for the dough to start to bubble.  use a wide turner or tongs and test the doneness.

The bottom will be starting to crisp up...

And get grill marks.

Since it has started to crisp, the soft dough has started to cook and turn solid.  Easy to turn.  Since the grill grate was hot, it never sticks.

Time for toppings...

Cheese first...

Since this is HOT, don't worry, the cheese will melt.

Just pull off a few chunks at a time, tsp size and spread around.

Again, no design, stick with the rustic look.

Add the almond slivers...

Add some Arugula (the peppery salad... COuld use Basil or even Mint).

Now really show off by drizzling the honey over everything.

And that's it!

Close the lid and let everything get really HOT for only another couple of minutes...  And here you are!

But as with most recipes, the basics can be learned in minutes; mastering the art will take a lifetime (or at least 52 tries).  You can achieve success with my Pizzeria 101 Link, a cookie sheet, standard oven and items in most every kitchen.  But... eventually you will want to try the toys of the trade  So if you want to dig deeper, I recommend these books and items...

Enjoy your Pizza making... Let me know what pizzas you are making and be sure to come take a look next Sunday to see what I come up with this week!

This is Pizza #3 in my list of 52 Pizza Party Pizzas...

Week #1 was a simple Salami Pizza (break free of the addiction to Pepperoni).  A classic example of the Italian belief that less is more... Allow a quality ingredient like the artisanal Dry cured sausage, the sauce and the cheese balance beautifully!

This Sausage pizza is Pizza #2 in my list of 52 Pizza Party Pizzas...

I made a fantastic HOT Sausage Pizza... Made with mini balls of sausage (there is a small trick) that also looks as dramatic as it is tasty!

So, be sure to come back next Sunday... I already have plans for next weeks' Za!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

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