Pizza Night! Preparation: Pizza Dough

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Pizza Night!

Making your own pizza (and getting everyone involved) can be a great way to spend the evening. If you’ll start around 6:30pm (in the summer time), then you’ll have plenty of time to prepare, bake, drink and catch a sunset while relaxing on the back decks.

Preparation:

Pizza Dough

You can make your own, but why would you when can purchased “made from scratch” raw dough from one of two places in town:

o Baked in Telluride – 127 S. Fir St (970-728-4775) o Brown Dog Pizza – 110 E Colorado (970-728-8046) Ingredients / Recipes

Look at some of the Recipes attached or look up your own

Recommend that you pick up your ingredients at Clarks Market located at 700 W. Colorado (right after you pass through the traffic circle on the right)

Outdoor Grills and Equipment Viking Gas Grill

Find Fire Bricks, which should be in a drawer in the outdoor kitchen

Arrange the bricks to form a square in the middle of the grill (right at the edge of the sear section located on the left side)

Place Pizza Stone on top of bricks

Turn on all of the burners (including the sear) to high and bring temperature 700 degrees or higher

Once you reach the effective temperature, turn the sear off.

If you are putting chicken on your pizza, place on sear to create char marks on both sides and then place over on the right side of the grill to finish

Camp Chef Wood Pellet Grill

Load the Hopper with wood pellets (extra wood pellets may be found in the large outdoor storage cabinets along the southside of the house)

Flip the outdoor patio light switch marked “Grill” in the kitchen as the wood grill in on a light switch circuit

Open, remove grills, drip pan and hotbox cover on Wood Pellet Grill. Make sure the ashes are removed by pulling the knob located on the bottom right hand side of grill

Flip switch to “On” and turn temperature to “High”. The auger should start turning and dropping pellets into the “hot box” and eventually begin to smoke. Do Not place hand in or around the “hot box”. When the pellets begin to burn, return the hotbox cover, drip pan and grills and place the pizza stone directly on grill and close lid. For easy clean up, wrap the drip pan with aluminum foil. You do NOT need fire bricks for smoker. Place pizza stone on grll.

Tip: Place a couple of large pinches of flour on a wood dough board before laying out the dough on the board to prepare the piazza. This will help keep the dough from sticking to the pizza peel and easier for handling.

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Spinach Artichoke Chicken Pizza

Best cooked on the Camp Chef Wood Pellet Grill;

Requires 10 – 15 minutes of cooking on high Ingredients:

Dough

o Use store bought from Baked in Telluride or Brown Dog (keep refrigerated until ready to use)

o Unfold and place on wooden dough board with an ample coating of flour o Brush top of crust with olive oil o Allow dough to stay at room

temperature for 30+ minutes o Place on Pizza Stone

Sauce

o 1 -2 tbsp. Of unsalted butter

o 2 gloves of mince garlic or 1-2 teaspoons of minced garlic from a jar

o Pinch of crushed red pepper flakes o ½ c whole milk

o ¼ c of half and half o ¼ tsp of kosher sea salt o ¼ tsp of black pepper o Pinch of paprika

o 1 oz of original cream cheese o 2 tbsp of grated parmesan cheese Toppings

o 8 oz of grated mozzarella cheese o ¼ c of shaved parmesan cheese o 1 tbsp grated parmesan cheese

o 1 cup of seasoned grilled chicken (optional) – precook on grill

o 1 bunch of coarsely chopped fresh spinach (it will cover the pizza, but will shrink) o 6 0z of marinated artichokes, drained and coarsely chopped

Directions:

Pre-Heat Grill and cook chicken (as applicable)

In medium sauce pan set over medium heat, combine butter, garlic, and red peeper and cook for about 1 minute and then add flour and whisk for 1 minute.

Gradually whisk in milk, half and half, salt, pepper and paprika and cook for 2 -3 minutes as it thickens.

Whisk in creak chees and grated parmesan cheese until melted.

Spread sauce onto the prepared pizza dough (on top of the pizza stone), then half of the mozzarella cheese. Add chicken, spinach and artichoke and then remaining mozzarella cheese.

Please on grill (cook for 5 minutes on Viking Grill or 10 -12 minutes on Camp Chef Smoker). Remove and add shaved and grated parmesan cheese.

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Fresh Mozzarella, Heirloom Tomato, and Basil Pizza

Cook on Viking for 5 – 7 minutes or Camp Chef Wood Pellet Grill; Requires 10 – 15 minutes of cooking on high Ingredients:

Dough

o Use store bought from Baked in Telluride or Brown Dog (keep refrigerated until ready to use)

o Unfold and place on wooden dough board with an ample coating of flour

o Brush top of crust with olive oil

o Allow dough to stay at room temperature for 30+ minutes o Place on pizza stone

Sauce

o 1 cup of fresh basil leaves o 6 gloves of garlic

o 3 tbsp of olive oil Toppings

o 4 oz of fresh mozzarella cheese (thinly sliced)

o 2 (6 oz) of heirloom tomatoes, cut into ¼-inch-thin slices o ¼ tsp of freshly ground pepper

o ½ tsp of kosher coarse salt Directions:

Pre-Heat Grill

Place basil, garlic and 2 tbsp of olive oil in food processor; pulse 3 times to form a paste. Add remaining 1 tbsp of olive oil; pulse until smooth.

Spread sauce onto the prepared pizza dough (may want to place the crust on the pizza peel), then half of the mozzarella cheese. Add chicken, spinach and artichoke and then remaining mozzarella cheese.

Please on grill (cook for 5 minutes on Viking Grill or 10 -12 minutes on Camp Chef Smoker). Remove and add shaved and grated parmesan cheese.

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Tomato, and Basil Pizza with Fresh Mozzarella and Red Sauce

Cook on Viking for 5 – 7 minutes or Camp Chef Wood Pellet Grill; Requires 10 – 15 minutes of cooking on high Ingredients:

Dough

o Use store bought from Baked in Telluride or Brown Dog (keep refrigerated until ready to use) o Unfold and place on wooden dough board with an ample coating of flour

o Brush top of crust with olive oil or herb oil

o Allow dough to stay at room temperature for 30+ minutes o Place on pizza stone

Sauce

o ½ (12 oz) can of Contadina Tomato Paste o 1 tsp dried oregano, crushed

o 1 tsp dried basil. Crushed o ½ tsp of garlic powder o ½ tsp sugar

o ½ tsp salt o ¼ tsp of pepper

o [Alternatively, you can use ¼ cup of Tomato Sauce (can also use strained spaghetti sauce purchased in the store)]

Toppings

o ½ oz of fresh torn mozzarella cheese o Fresh basil leaves

o ¼ tsp of freshly ground pepper o ½ tsp of kosher coarse salt Directions:

Pre-Heat Grill

Spread tomato sauce or strained spaghetti sauce onto the prepared pizza dough (may want to place the crust on the pizza peel). Add pieces of torn fresh mozzarella cheese, basil leaves and salt and pepper.

Please on grill (cook for 5 minutes on Viking Grill or 10 -12 minutes on Camp Chef Smoker).

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Pepperoni Pizza

Cook on Viking for 5 – 7 minutes or Camp Chef Wood Pellet Grill; Requires 10 – 15 minutes of cooking on high

Ingredients:

Dough

o Use store bought from Baked in Telluride or Brown Dog (keep refrigerated until ready to use) o Unfold and place on wooden dough board with an ample coating of flour

o Brush top of crust with olive oil or herb oil

o Allow dough to stay at room temperature for 30+ minutes o Place on pizza stone

Sauce

o ½ (12 oz) can of Contadina Tomato Paste

o 1 tsp dried oregano, crushed o 1 tsp dried basil. Crushed o ½ tsp of garlic powder o ½ tsp sugar

o ½ tsp salt

o ¼ tsp of black pepper

o [Alternatively, you can use ¼ cup of Tomato Sauce (can also use

strained spaghetti sauce purchased in the store)]

Toppings

o 6 oz package of pepperoni

o 1 cup of shredded mozzarella cheese o ½ tsp of kosher coarse salt

o ¼ tsp of fresh black pepper Directions:

Pre-Heat Grill

Combine sauce ingredients in a small sauce pan and heat over low/medium heat

Spread tomato sauce or strained spaghetti sauce onto the prepared pizza dough (may want to place the crust on the pizza peel). Add pepperoni slices and sprinkle with salt and pepper.

Please on grill (cook for 5 minutes on Viking Grill or 10 -12 minutes on Camp Chef Smoker).

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Hawaiian Pizza

Cook on Viking for 5 – 7 minutes or Camp Chef Wood Pellet Grill; Requires 10 – 15 minutes of cooking on high

Ingredients:

Dough

o Use store bought from Baked in Telluride or Brown Dog (keep refrigerated until ready to use) o Unfold and place on wooden dough board with an ample coating of flour

o Brush top of crust with olive oil or herb oil

o Allow dough to stay at room temperature for 30+ minutes o Place on pizza stone

Sauce

o ½ (12 oz) can of Contadina Tomato Paste

o 1 tsp dried oregano, crushed

o 1 tsp dried basil.

Crushed o ½ tsp of garlic

powder o ½ tsp sugar o ½ tsp salt

o ¼ tsp of black pepper o [Alternatively, you

can use ¼ cup of Tomato Sauce (can also use strained spaghetti sauce purchased in the store)]

Toppings

o 20 oz can of pineapple chunks, well drained or fresh pineapple peeled, cored and cut into cubes o 1 pound of unsliced ham, cut into cubes (can substitute cubed grilled chicken)

o 2 -4 cups cup of shredded mozzarella cheese o 2 tbsp olive oil

Directions:

Pre-Heat Grill

Place pineapple in frying pan and lightly brown, set aside

Sauté’ the ham in same frying pan and lightly brown

Baked pizza crust on grill for a couple of minutes on each side

Spread tomato sauce or strained spaghetti sauce onto the prepared pizza dough (may want to place the crust on the pizza peel). Add pineapple and ham and cheese.

Please on grill (cook for 3 - 5 minutes on Viking Grill or 7 -10 minutes on Camp Chef Smoker).

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