Sunday, April 27, 2008

Pizza on the grill!

A couple of weeks ago I watched a show I'd never seen before: Down Home with the Neely's on Food Network my daughter and I enjoyed the show so I set the dvr to record the series. Fast forward a couple of weeks and it's a lazy weekend. Dd and are wanting to watch something on TV so we decide to check in with the Neely's. Our lucky day! The Neely's were making BBQ Pizza, Portobella Mushroom Fries and Mama Neely's Sock-it-to-me Cake. Picky dd surprised me by saying that it looked good and we should have it sometime. I suggested we have it for dinner and she agreed.

OMG! Love it! Love it! Love it! This is one of the few recipes that everyone in the family liked. I'd been wanting to try pizza on a grill and this was a great way to start. Small, manageable, personal-sized pizzas with a sweet, tangy homemade sauce topped with onions, peppers and chicken and lots of gooey mozzarella cheese. Mmmm! I did cheat a bit. On my Trader Joe's run last week I picked up a couple bags of whole wheat pizza dough so I used that rather than make my own. I also didn't have an pulled meats on hand so I used the Neely's BBQ Seasoning Mix to spice up some chicken breast then chopped it up. Delicious! The BBQ sauce is awesome and I can't wait to use the remainder on some grilled chicken later this week. I can see that I'll be keeping a supply of this BBQ sauce on hand this summer. It would be great on about anything. The Seasoning mix will also make a great dry rub on grilled meats. A really handy recipe and one that I'm going to be using over and over again.

The Portobella Mushroom Fries were to die for and the cake was good too! More on that tomorrow. ;-)

Neely's BBQ Pizza

Recipe Courtesy of the Neely's

1 package active dry yeast
1 1/2 cups warm water (about 105 to 115 degrees F)
1 teaspoon honey
3 tablespoons olive oil
1 tablespoon kosher salt
3 1/2 cups bread flour

All-purpose flour, for surface
1 tablespoon olive oil, for saute
1 medium yellow onion, sliced
1/2 green bell pepper, chopped
2 cloves garlic, sliced
Salt and freshly ground black pepper
1 tablespoon olive oil, for brushing
1 cup Neely's BBQ Ranch Dipping sauce, recipe follows
2 cups cooked pulled pork, beef or chicken
1 (8-ounce) package shredded mozzarella
4 tablespoons freshly grated Parmesan

For the dough:

Place the yeast, warm water and honey in a small bowl and stir to dissolve. Add the olive oil and salt, stir to combine.

Add the flour to the bowl of a standing mixer with a dough hook. Add the water, olive oil, salt and honey mixture. Mix on low for roughly three minutes, then increase to a medium speed and knead until the dough is elastic and starts to come away from the sides of the bowl, roughly 3 minutes. The dough should be smooth and firm. Ball up the dough and place in a large lightly oiled glass bowl. Flip to cover both sides of the dough with oil. Cover with a towel and let rise in a warm draft free area for 2 hours, until roughly doubled in bulk.

Cut the dough into 4 equal pieces, smooth into a ball and let rest for 20 more minutes before cooking.

For the pizza:Preheat grill to high heat. Preheat oven to 400 degrees F.

Heat a saute pan over medium heat. Add olive oil and saute onion, green bell pepper, garlic, salt and pepper until tender; about 3 minutes. Remove to a glass bowl.

Flour work surface and roll out pizza dough into 4 (6-inch) circles, and 1/8 to 1/4-inch thick. Brush with olive oil and place on grill. Grill for about 3 minutes on the first side. Flip and cook for 1 more minute. Remove to a sheet tray and grill off the other dough balls, if using. Spread 1/4 cup of BBQ sauce evenly on each pizza. Add 1/2 cup of chopped pork and top with a quarter of the sauteed vegetables. Sprinkle with the cheeses. Repeat. Bake the pizzas in the oven for 10 minutes until the cheese is melted. Serve immediately.

Neely's BBQ Sauce
Recipe Courtesy of the Neely's

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

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