Grilled SBD friendly Pizza Crust?

iVillage Member
Registered: 06-12-2003
Grilled SBD friendly Pizza Crust?
18
Sun, 04-29-2007 - 7:24pm

Anyone have any great recipes? Grilled pizzas is a family favorite, and I could make it work if I could come up with a good SBD friendly crust.

Thanks!

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iVillage Member
Registered: 11-09-2005
Wed, 05-02-2007 - 9:56am
Me too...I just take a ball out in the morning, pop it in a bowl with a towel over it and then form it that night when I'm going to cook it.

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iVillage Member
Registered: 01-09-2006
Wed, 05-02-2007 - 6:52pm
THANKS!!!
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Erin

-wife to Joe, Mommy to Joey and #2 peanut.

iVillage Member
Registered: 06-12-2003
Mon, 05-07-2007 - 12:34pm

Cathy,

Thank you so much! We made pizza last night, and it was great! I ended up with a crowd, so I made 2 batches and separated them into 9 individual size crusts (about an 8" round). Roughly 3 SB grain servings for anyone who is interested, and they were huge. Too much for me to eat in one meal! DH grilled them on both sides and then we put out a ton of different toppings and everyone made their own. Put the finished ones under the broiler (not the top rack but the next one down) for a few minutes to cook the toppings and melt the cheese, and everyone - adults and kids - loved it. (My kids are used to grilled pizza, since this is something we do about once a month as a family treat, but our guests were really impressed.)

Thanks again for the recipe. I was hoping to find a way to continue pizza night!

Shelley

iVillage Member
Registered: 04-01-2004
Mon, 05-07-2007 - 12:40pm
You're welcome.
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iVillage Member
Registered: 01-03-2004
Mon, 05-07-2007 - 1:27pm
Maybe this is a dumb question but how do you grill pizza crust? Bake it first and then grill it?
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Nathan<

iVillage Member
Registered: 06-12-2003
Mon, 05-07-2007 - 2:37pm
Not a stupid question at all. You lay the formed dough directly on the grill. We have an infra-red grill, so it tends to run very hot. DH puts it on the grill on low heat for 2 minutes on each side. Then they're cooked and slightly crispy, making it easy for each person to put the toppings on. Another way to do it is to grill one side, take it off the grill and put the toppings on the grilled side, then put it back on the grill to finish cooking the bottom and the toppings. We've found, at least with our grill, that the bottoms of the pizzas get burnt waiting for the toppings to cook, so the broiler works better. A huge advantage of grilling the crust is the crust isn't soggy. I've found that when baking the crust with the toppings on it, either the crust is underdone or the toppings are overdone. Hope this helps!
iVillage Member
Registered: 06-18-2006
Sun, 06-03-2007 - 6:48pm

I made grilled pizza for the first time tonight. Delicious --- picky dh had three servings! I divided the dough into single-serving pieces and they stretched out to about pita size. (I froze the other 10 servings in two-serving pieces.)

BTW, I made the dough in the food processor because I'm knead-deficient. Turned out great! Thanks for the dough recipe!

Deb

 
iVillage Member
Registered: 04-01-2004
Sun, 06-03-2007 - 10:57pm

Deb,


I always use my kitchen-aid to knead my dough.

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