Monday, August 09, 2010

"First Thursday" Harvest Market Recipe - Grilled Pizza

At each and every "First Thursday" Harvest Market, Chef Virginia Lopez conducts a cooking demonstration sponsored by Ziegler's Ace Hardware at 215 N. Spring Street in Downtown Elgin. This past Thursday, August 5th, Chef Lopez showed Harvest Market patrons the secret to grilling great pizza. That's on the grill! Now she is sharing her recipe with you as well:


Pizza on the grill is one more reason to fire up your grill this summer! There are many pizza dough recipes out there. This one is good, quick and easy.

1 package (¼ ounce) active dry yeast
1 cup warm water (110 to 115 degrees)
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoons baking soda
1 teaspoons salt
2¾ to 3 cups all- purpose flour
½ teaspoon herbs of your choice fresh or dried (optional)

In a mixing bowl, dissolve yeast in water. Add the oil, sugar, baking soda and 2 cups flour. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6to 8 minutes. Cover and let rest for 10 minutes.

On a floured surface, roll dough into a 13-in. circle or shape dough by hand. Keep a built up edge. Brush one side with olive oil and place oiled side down on medium heat grill cook covered for about 4 to 8 minutes. Remove from grill. Put sauce and topping of your choice on the browned side and place back on the grill, cover and cook for 4-to-8 minutes longer or until crust is golden and cheese is melted.

Some suggestions for toppings:

Sauces: barbeque sauce, pizza sauce, spaghetti sauce
Meats: cooked Italian sausage, bacon, barbeque chicken
Grilled Vegetables: eggplant, broccoli, onion, sweet red pepper, green pepper, zucchini, mushrooms, tomatoes
Don’t forget salt, pepper and red pepper flakes to spice it up!

To download the recipe in PDF form, click here!

And be sure to check out Chef Virginia Lopez's cooking demo at our September "First Thursday" Harvest Market at the Civic Parking Lot at Highland and Douglas Avenues on Thursday, September 2nd from 10am-6pm.

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