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Extract from Pizza on the Grill • By Bob Blumer and Elizabeth Karmel • Published by GMC Publications

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
2

Pizza on the Grill
This is a pizza any parrot-head will love.

Serves 2 to 4

Posted by GMC Group Published See GMC Group's 291 projects » © 2019 Bob Blumer / GMC Publications · Reproduced with permission. · Pizza on the Grill Expanded by Elizabeth Karmel & Bob Blumer, published by Taunton (£12.99, available from www.thegmcgroup.com)
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  • Step 1

    Preheat the grill for gas or charcoal. Lightly brush the onion rings with 1 tablespoon of the oil and season with salt. Place on the cooking grate directly over the heat and grill until browned and slightly caramelized, 2 to 3 minutes per side. Reserve for topping.

  • Step 2

    Mix together the ground meat, Worcestershire, mustard, onion powder, 1⁄2 teaspoon salt, and a pinch of pepper until well combined. Preheat a large sauté pan over medium-high heat. Add the hamburger mixture and cook, stirring occasionally and breaking up any clumps of meat, until no longer pink. Let cool and reserve for topping.

  • Step 3

    Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

  • Step 4

    Spread the entire surface with the sauce. Top with the hamburger mixture. Place the squares of cheese in a square-like pattern, making sure not to overlap them. Top each with 2 strips of bacon and a grilled onion ring so the pizza resembles 4 bacon cheeseburgers.

  • Step 5

    Finish grilling the pizza. Remove from the grill, garnish with the pickle slices, and season with salt and pepper. Slice and serve immediately.

    Adventure Club Replace the ground chuck with ground aged prime beef.

    DRINK THIS Nothing is more kid friendly— or pleasing to big kids—than a chocolate milkshake.

  • Step 6

    Tomato- Basil Base
    Makes 4 cups

    2 pints cherry tomatoes, quartered, or 2 pounds vine-ripened or heirloom tomatoes, diced
    2 tablespoons olive oil
    1 tablespoon balsamic vinegar
    1 teaspoon kosher salt
    5 cloves garlic, minced
    5 large fresh basil leaves, chopped just before using

  • Step 7

    Tuscan Red Sauce
    Makes about 2 1/2 cups

    2 pounds (about 10) plum tomatoes
    5 fresh sage leaves
    1 teaspoon kosher salt
    4 cloves garlic, roughly chopped
    1 tablespoon extra-virgin olive oil, or more to taste

    Place a 4- or 5-quart saucepan on the stove. Break each tomato open by squeezing it with your hand over the saucepan. Once each tomato is cracked, place it in the pan. Add the sage, salt, and garlic and cover.

    Cook over medium heat for 45 to 60 minutes, stirring occasionally. The tomatoes will break down and liquefy as they cook. When the tomatoes are thick and saucy (about the texture of ketchup), remove from the heat. Let cool to room temperature.
    Process the sauce through a food mill or strainer to remove the seeds and skins, then adjust the seasonings. Whisk in the oil.

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