G
rowing up in America, we ate pizza that was defined by its shape (round), its cheese (thick, gummy) and its toppings (sausage, pepperoni or, for radicals, olives and mushrooms). What could be better? Enter the Italian pizza, a thin-crusted delicacy sprinkled with fresh-grated cheese, farmer’s market vegetables and, if desired, organic meat. The combination practically floats from plate to mouth.
Margherita Pizza
- 1 ball pizza dough
- 1/4 cup marinara sauce
- 1 cup fresh mozzarella
- 1 Roma tomato, sliced into rounds
- 1 tbsp fresh basil, sliced thin, for garnish
Roll out dough to desired thickness. Spread marinara sauce over dough. Tear up mozzarella and scatter evenly on top of dough. Top with tomato slices.
Sausage Pizza
- 1 ball pizza dough
- 1/4 cup marinara sauce
- 1 cup mozzarella, grated
- 2 tbsp shaved red onion
- 1/4 cup cooked ground fennel sausage
- 2 tbsp roasted red pepper strips
- 1 tbsp chopped scallions
Roll out dough to desired thickness. Spread marinara sauce over dough. Sprinkle mozzarella in an even layer. Top with onion, sausage, red pepper and scallions.
BBQ Chicken Pizza
- 1 ball pizza dough
- 1/4 cup barbecue sauce
- 1 cup mozzarella, grated
- 2 tbsp shaved red onion
- 1/4 cup cooked chicken, diced
- 1 tbsp cilantro, for garnish
Roll out dough to desired thickness. Spread barbecue sauce over dough. Sprinkle mozzarella in an even layer. Top with red onion and chicken.
Baking Methods
Pizza stone: Preheat stone for 30 minutes in a 450-degree oven. Carefully slide unbaked pizza into oven and onto hot stone. Cook until edges are crispy and cheese has melted.
Outdoor grill: Preheat grill to medium temperature. Place pizza directly onto the grill and close the lid. Cook for approximately 8-10 minutes, rotating pizza every two minutes to prevent it from sticking or burning. Remove once edges are crispy.
Pizza oven: Bake at 700 degrees for four minutes or until crispy.
Pizza Prep
Marinara Sauce (yields 3 qts)
- 1/4 cup olive oil
- 4 cups canned plum tomatoes
- 1 1/4 cups fresh basil leaves
- 3/4 cup fresh oregano leaves
- 1/4 cup garlic cloves
- Kosher salt
- black pepper
Combine ingredients into a large nonreactive container. Blend with a stick blender until smooth. Adjust seasoning to taste.
BBQ Sauce (yields 3 qt)
- 3 medium tomatoes
- 1 jalapeno pepper
- 1 yellow onion
- 10 garlic cloves
- 4 cups ketchup
- 1 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tsp ground coriander
- 2 tsp ground allspice
- 2 tsp dry yellow mustard
- 2 tsp cayenne pepper
- 1 tbsp paprika
- 1/4 cup Kosher salt
- 1 tbsp black pepper
- 1/2 cup honey
- 1 1/4 cups brown sugar
Smoke tomatoes, jalapeno, onion and garlic for two hours. Place smoked ingredients in a large pot along with remaining ingredients. Bring to a boil, then reduce to a simmer. Simmer for three hours. Blend with a stick blender until smooth.
Pizza Dough (yields 4)
- 6 cups Caputo pizzeria flour
- 2 cups warm water
- 2 tbsp honey
- 3. tsp dry active yeast
- 2 tbsp olive oil
- 1 tbsp Kosher salt
Place flour and salt in a stand mixer and mix for seven minutes on very low speed. Add honey to warm water, then add yeast. Let bloom for 15-20 minutes (do not mix). Once bloomed, add mixture slowly to the flour in the stand mixer. Mix for three minutes, then mix on medium-low speed for three more minutes. If too wet, add flour by hand until the dough pulls free of the bowl. Scrape the dough from the mixer and let rest for two hours in a mixing bowl covered with a damp cloth. Portion dough into 1/2 cup-size balls.
All recipes developed and provided by Pelican Grill Chef Marc Johnson.
