+
Shop the Grill Dads

Grilled Peach Flatbread

With Prosciutto and Smoked Onions

Serves 4

Cook Time 20 Minutes

  • 1 pound pizza dough
  • 2 large peaches, halved or pit removed
  • Olive oil
  • Kosher salt, for seasoning
  • 1 medium red onions, thickly sliced into rings
  • All-purpose flour, for shaping
  • 4 ounces crumbled feta cheese
  • 1 tablespoon orange zest
  • 4 to 6 fresh mint leaves, thinly sliced
  • 3 tablespoons balsamic reduction
  • 8 slices thin cut prosciutto

Bring your pizza dough to room temperature for  30 to 40 minutes before cooking to make it easier to shape. Get your grill fired up to medium high. Today we’re using the Ninja Woodfire Outdoor Grill at 450 degrees F.

 

Toss the peaches and red onion with a generous glug of olive oil and a heavy pinch of salt.  Add the peaches and onions to the grill and cook until charred but not too tender, about 3 minutes per side. Set these aside to cool, so you can slice them later.

 

Flour a work surface and roll or press the pizza dough out to a 13×9 inch rectangle. Par cook the crust directly on the grill, about 5 minutes per side.

 

Slice the peaches into thin slivers and cut the onions in half. Dress the pizza crust with olive oil and then add the feta, onion, and peaches and cook for another 5 to 8 minutes until the crust is crisp and the cheese is just beginning to brown. Off the grill add the orange zest, mint, balsamic glaze and prosciutto. Slice and serve right away!

Comments:


Be The First To Comment:

Your email address will not be published.


Grilled Peach Flatbread With Prosciutto and Smoked Onions

Author Mark & Fey
Keyword Ninja, Pizza
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 pound pizza dough
  • 2 large peaches halved or pit removed
  • Olive oil
  • Kosher salt for seasoning
  • 1 medium red onions thickly sliced into rings
  • All-purpose flour for shaping
  • 4 ounces crumbled feta cheese
  • 1 tablespoon orange zest
  • 4 to 6 fresh mint leaves thinly sliced
  • 3 tablespoons balsamic reduction
  • 8 slices thin cut prosciutto

Instructions

  • Bring your pizza dough to room temperature for  30 to 40 minutes before cooking to make it easier to shape. Get your grill fired up to medium high. Today we’re using the Ninja Woodfire Outdoor Grill at 450 degrees F.
  • Toss the peaches and red onion with a generous glug of olive oil and a heavy pinch of salt.  Add the peaches and onions to the grill and cook until charred but not too tender, about 3 minutes per side. Set these aside to cool, so you can slice them later.
  • Flour a work surface and roll or press the pizza dough out to a 13×9 inch rectangle. Par cook the crust directly on the grill, about 5 minutes per side.
  • Slice the peaches into thin slivers and cut the onions in half. Dress the pizza crust with olive oil and then add the feta, onion, and peaches and cook for another 5 to 8 minutes until the crust is crisp and the cheese is just beginning to brown. Off the grill add the orange zest, mint, balsamic glaze and prosciutto. Slice and serve right away!

Video

Hot Honey Pizza

With Prosciutto and Smoked Onions

Serves 4

Cook Time 20 Minutes

  • 1 pound pizza dough
  • 2 large peaches, halved or pit removed
  • Olive oil
  • Kosher salt, for seasoning
  • 1 medium red onions, thickly sliced into rings
  • All-purpose flour, for shaping
  • 4 ounces crumbled feta cheese
  • 1 tablespoon orange zest
  • 4 to 6 fresh mint leaves, thinly sliced
  • 3 tablespoons balsamic reduction
  • 8 slices thin cut prosciutto

Bring your pizza dough to room temperature for  30 to 40 minutes before cooking to make it easier to shape. Get your grill fired up to medium high. Today we’re using the Ninja Woodfire Outdoor Grill at 450 degrees F.

 

Toss the peaches and red onion with a generous glug of olive oil and a heavy pinch of salt.  Add the peaches and onions to the grill and cook until charred but not too tender, about 3 minutes per side. Set these aside to cool, so you can slice them later.

 

Flour a work surface and roll or press the pizza dough out to a 13×9 inch rectangle. Par cook the crust directly on the grill, about 5 minutes per side.

 

Slice the peaches into thin slivers and cut the onions in half. Dress the pizza crust with olive oil and then add the feta, onion, and peaches and cook for another 5 to 8 minutes until the crust is crisp and the cheese is just beginning to brown. Off the grill add the orange zest, mint, balsamic glaze and prosciutto. Slice and serve right away!

Comments:


Be The First To Comment:

Your email address will not be published.


Grilled Hot Honey Pizza with Grilled Soppressata

Author Mark & Fey
Course Dinner, Lunch
Keyword Pizza
Cook Time 15 minutes

Ingredients

For the pizza

  • 1 pound store bought pizza dough at room temperature
  • ½ cup all-purpose flour for rolling the pizza dough
  • ¼ cup olive oil divided
  • 8 ounces parts skim mozzarella grated
  • 6 ounces thinly soppressata
  • 1/2 small red onion thinly sliced
  • ½ cup fresh basil leaves

Calabrian Hot Honey

  • 1 cup honey
  • 4 calabrian chiles

Basic Pizza Sauce

  • 1 28 oz can crushed or whole peeled tomatoes
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • a few leaves of fresh basil
  • a pinch of crushed red pepper

Instructions

  • Start by dividing the store-bought dough into two portions and rolling them into balls (teehee). Cover with a clean kitchen towel and allow them to come to room temp, about 90 minutes. 
  • While the dough warms up, make the hot honey and pizza sauce. Combine the honey and calabrian chiles in a small saucepan and bring to a simmer. Remove from the heat and set aside to cool while you finish the sauce and bake the pizzas  
  • For the pizza sauce. Combine the canned tomatoes, olive oil, kosher salt, a pinch of crushed red pepper, and a few leaves of fresh basil. Blend with a blender or immersion blender but don’t whip too much air into it. Set aside. 
  • Heat a gas grill or charcoal grill to high-heat — we’re aiming for 450 to 500 degrees F. Lightly flour a work surface and working with one dough ball at a time, roll out the dough as thinly as possible. Brush the grill grates with olive oil and grill the plain pizza dough for 2 minutes on each side. 
  • Remove the par-baked pizza dough from the oven and divide the cheese between the two pizzas.  Add the sliced soppressata and red onions in an even layer. Dollop on the pizza sauce — you’ll use about ⅓ a cup per pizza. Save the remaining pizza sauce for another recipe. 
  • Grill the pizzas over direct heat until golden brown with a little char and the cheese is melted, about 5 minutes. Drizzle the hot pizza with the hot honey and top with more basil. Slice and serve.
  • Recipe Notes  Pizza sauce can be made up to 5 days in advance. Store leftover sauce in the freezer for up to 3 months.  Grilled Pizza is best eaten the day it is made. Leftovers can be stored in the fridge for a day or two. We like reheating on the grill or in a hot oven to get it crispy. 

Video

3-Meat Deep Dish Pizza

With Prosciutto and Smoked Onions

Serves 4

Cook Time 20 Minutes

  • 1 pound pizza dough
  • 2 large peaches, halved or pit removed
  • Olive oil
  • Kosher salt, for seasoning
  • 1 medium red onions, thickly sliced into rings
  • All-purpose flour, for shaping
  • 4 ounces crumbled feta cheese
  • 1 tablespoon orange zest
  • 4 to 6 fresh mint leaves, thinly sliced
  • 3 tablespoons balsamic reduction
  • 8 slices thin cut prosciutto

Bring your pizza dough to room temperature for  30 to 40 minutes before cooking to make it easier to shape. Get your grill fired up to medium high. Today we’re using the Ninja Woodfire Outdoor Grill at 450 degrees F.

 

Toss the peaches and red onion with a generous glug of olive oil and a heavy pinch of salt.  Add the peaches and onions to the grill and cook until charred but not too tender, about 3 minutes per side. Set these aside to cool, so you can slice them later.

 

Flour a work surface and roll or press the pizza dough out to a 13×9 inch rectangle. Par cook the crust directly on the grill, about 5 minutes per side.

 

Slice the peaches into thin slivers and cut the onions in half. Dress the pizza crust with olive oil and then add the feta, onion, and peaches and cook for another 5 to 8 minutes until the crust is crisp and the cheese is just beginning to brown. Off the grill add the orange zest, mint, balsamic glaze and prosciutto. Slice and serve right away!

Comments:


Be The First To Comment:

Your email address will not be published.


Detroit-Style 3-Meat Deep Dish Pizza

Author Mark & Fey
Course Dinner
Keyword Pizza
Prep Time 1 minute
Cook Time 35 minutes
Servings 4

Ingredients

For the pizza sauce

  • 28 ounces San Marzano whole peeled tomatoes
  • 1/3 cup olive oil
  • 4 cloves garlic
  • Fresh basil leaves
  • Salt
  • 1 pinch crushed red pepper flakes
  • Olive oil

For the pizza

  • 1 pound pizza dough at room temperature
  • 8 ounces shredded mozzarella
  • 8 ounces shredded Wisconsin brick cheese
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup pizza sauce recipe above
  • 3 links grilled Italian sausage chopped
  • 6 strips Smoked thick-cut bacon cooked
  • 6 to 9 thinly sliced sopressata

Instructions

  • The first time I had this style pizza was at Tony’s in San Francisco. I instantly fell in love with the pillowy and yeasty dough topped with crispy cheese. This is a great entertaining dish because you can do all the prep in advance and just throw them in the oven to serve. I also serve this for parties with kids and let them make their own with a toppings bar.
  • Technique tip: Make sure you get cheese all the way around the edge to get the signature Detroit-style crispy cheese.
  • Swap option: You can use any of your favorite pizza toppings
  • Special equipment: A Detroit-style pizza pan works best for this recipe, but you can also use lasagna pan or roasting pan.
  • For the pizza sauce: Put all the sauce ingredients in a food processor and purée.
  • For the pizza:
  • Liberally coat the pan with olive oil. Add the dough and turn to coat in oil. Push the dough out to the edges and let it rest for 1-2 hours. It should rise a bit and fill out to the corners.
  • Place in a 450°F to 500°F degree grill over indirect heat or on a pizza stone for four minutes. Remove and cover with sauce, cheeses (must make it to the edge to crisp). Then, add the sausage and bacon and top with the soppressata. Put it back in the oven and cook 12-15 minutes until the cheese is golden brown.
  • Remove and let it rest in pan for a few minutes to avoid cheese slide. Remove and top with grated Pecorino Romano cheese. Slice into 8 pieces and serve.