Grilled Greek Pizza

Yesterday I attempted grilled pizza again. I ‘winged’ it a few months ago, and it was… well, not so good. I rushed it, didn’t allow the dough to rest properly and did not roll it thin enough. The crust really puffed up and was quite thick and doughy.

However… I got smart this time, stretched it very thin and docked the dough before it went on the grill. It was… in one word… fantabulous!

I generally never make pizza dough. I buy it at a local pizza joint… it’s a whole whopping dollar for enough dough to make pizza for 4 people. You can also purchase it from many grocery stores. Ask the bakery department if they sell prepared pizza dough. My local Publix sells it, but someone from the bakery dept has to get it for you.
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All I do is take it out of the fridge and let it rise in the bag for about an hour. No muss no fuss. You can always make your own pizza dough. It’s really simple to make, but takes quite a bit of time. Here’s a good basic recipe from The Food Network for pizza dough.

When it comes to toppings, I love to mix it up, and basically use what I have on hand. This pizza was of the Greek variety, and turned out magnificent!

Greek Pizza Recipe

One recipe of pizza dough
1/4 cup olive oil
2 cloves garlic, minced
1 roasted red pepper, thinly sliced (see recipe below)
10 Calamata olives, pits removed and chopped
1/2 red onion, thinly sliced
1/2 cup feta cheese
Salt
Pepper

1. Preheat the grill

2. To prepare the red pepper, place it on the grill and allow to cook, turning often until black and blistered. Put the grilled pepper into a small bowl and immediately cover with plastic wrap. Allow to sit for 15-20 minutes. When the pepper has cooled enough to handle, the blistered skin should slip right off. Do not rinse the pepper, as it will remove all the yummy grilled goodness!

3. To prepare the garlic oil, warm the olive oil in a small pan. Add the minced garlic and cook for a few minutes to release the garlic flavor. Be careful the garlic doesn’t burn. Remove from the heat and allow to cool.

4. Separate the pizza dough into 4 equal pieces, and cover each piece with plastic wrap. Roll each piece out on a floured counter, until it will not get any thinner. Allow to rest, covered with plastic wrap, while rolling the remaining pieces. Go back to the first piece and roll it a bit thinner, as the few minutes of resting will relax the dough and allow it to be rolled thinner. Put the rolled dough on a lightly floured sheet pan, and dock the dough several times (poke holes with a fork). This helps it from getting huge air bubbles.

5. Brush two pieces of the pizza dough with the garlic oil and put that side down on the grill. Brush the other side of the dough with the oil. Allow to grill until nicely browned and crisp. Flip the pizza over and brush again with the garlic oil. Quickly arrange the pizza toppings on top of the pizza dough and continue to grill until the bottom is browned, and the feta starts to melt. Make sure to keep an eye on the pizza, as it can burn very quickly. Repeat with the other two pieces of pizza dough.

 

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Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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