Pizza on the....stove???
Jul. 7, 2010 7:17 am
Updated: Aug. 8, 2010 4:22 pm
It's hot. You've heard me say it before, and I'll say it again. It's HOT. I love Arizona in the winter; our weather is fantastic for 7 months straight. But we pay for it, and we pay for it for five solid months from May through October. This is not
to say that the weather doesn't have it's advantages, though they're very
very few. One of the advantages of having a very hot summer is that every spring I have to purge and empty our chest freezer in the garage so that it doesn't run constantly during the hot months. I didn't do this our first summer, and I thought the
poor freezer would blow up it worked so hard. So that's advantage one. Advantage two (and yep, I can only think of two) is that I get the chance to rework some of our favorite recipes so that we can still enjoy them without heating up the house by using
Let me preface by saying that I am not a barbecue-er. I don't like them, I don't understand them, I can't get the hang of them, and I don't like cleaning them. I've heard many people say "But Rebecca, you're not
supposed to clean them, you just burn off the old food and scrape the grate." Okay, but that just sounds gross to me. I don't get the allure of the barbecue. I'm so un-American. What I do really like is my cast iron
stovetop grill pan. I actually have two of them--a super expensive Le Creuset square pan that hardly ever comes out of the cabinet, and a big Lodge two burner monster that I use almost daily during the summer and paid something like twenty bucks for. This
thing ROCKS. Of course it isn't seasoned properly because I keep scrubbing it in the sink, but nothing sticks to it, and I love it to death.
One of our favorite family meals is pizza. I make homemade crust from AR, and also an AR recipe for sauce, and whatever toppings I have handy. During the winter I bake pizza at least once a week, and we dearly miss it during the summer. I know people grill
pizza all the time, but on a barbecue, and so I wondered if I could do it on my grill pan. Last night I tried it out.
I made my regular pizza crust (Jay's signature pizza crust) and halved the recipe as I always do. After the second rise, I patted the dough out on a strip of aluminum foil and pre-heated my grill pan. I brushed the grill with a little bit of oil and flipped
the dough on top, then peeled off the foil. I was expecting disaster. Much to my delight, it didn't burn immediately, in fact the smell of yummy pizza dough started wafting up. I was afraid of sticking, but after about 5 minutes, the dough had dark golden
grill marks on the underside, and the whole crust had puffed up nicely, so I used two metal pancake turners and flipped the crust over. No Sticking!!! Brushed the freshly grilled side with sauce and toppings, and let it continue to cook. I had a hard time
getting the cheese to melt since there was an insufficient heat source coming from above, but I tented the foil I had used for the dough over the top, and that worked nicely to trap the heat from the grill. The whole process took about 10 minutes start to
finish--HALF the time that pizza takes in the oven.
Our end result was a beautiful grilled pizza with perfectly crispy crust. It was cooked through completely, no doughy spots, and my kids each had two pieces, which is just about the highest praise I could ever receive. Hubs said he could eat it all day.
Happily, we can now enjoy pizza even during the hottest months of summer, and I couldn't be more thrilled. I wish I had taken pictures, but it just didn't last long enough. Maybe next time. My head was swimming with ideas last night, and I think next time
I'll do a pesto sauce with just a little bit of fresh mozzarella, parm, and chopped roma tomato. This time I'll get pictures!