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In honor of the start of the grill season, let’s introduce …
Grilled pizza.
I love it for so many reasons, but the main one is that I don’t have to turn the oven to 475 ° F on a hot summer day. Grilled pizza is a great vegetarian choice for cooking and most importantly, this is the world’s leading A exhibition for the world’s greatest culinary contrast: kiskalita on the side creamy. (Think grilled yogurt sauce with grilled salmon or grilled rosemary with Caesar.) In this cake, the delicious milk burrata cuts the smoked grilled kale and is amazing.
Here’s the thing to put pizza on the grill. Until you buy it, the technique can be a bit complicated. The dough cooks very quickly and can sometimes play irregularly. This means that if you want to do it for the guests, you want to do the dry race first. Here are some crucial things to keep in mind:
- For starters: all oil. If the crust sticks to the nets, it’s hard to recover! I avoid this by crushing the oil on the grids, between the doughs in turns and on the oven sheets on both sides of the dough. It’s a balance, though. You want to cover the dough. If there is a drop of oil, it will turn on.
- If you are using a charcoal grill, let the charcoal die down before grilling the crust. The coals should be gray all the way and no flames should be created. If you use a gas grill, prepare it for medium-high heat.
- Don’t stretch the dough too thin or the pizza too big; what is shown in the photo is also too large, the diameter should be 12 inches. Otherwise, the dough will not be difficult at all, it will cook more quickly and burn and extract more when you move it from the grills to the baking sheet.
- Use each side of the dough between cooking. It takes about two minutes on each side to cook, and you don’t have to rush to add your ingredients.
- Finally, preferably, it helps to flip the dough over and hold an additional set of hands to guide it. Until you get the model, at least.
Ready?
Grilled pizza with Charred Kale and Burrata
He makes 1 pizza, he serves 4
Step 1: Prepare the grill
Clean the grids. If you are using a charcoal grill, spread the hot charcoal on the bottom of the grill and let it simmer until the heat is relatively low for about 30 minutes. No flame will be created when adding the dough from the coals to the grids. That is very important. You don’t want the grill to be hot. If you use a gas grill, prepare it for medium-high heat.
Step 2: Make the Street
6-8 ounce tuscany street (medium range 1)
1 tablespoon olive oil
1/4 teaspoon garlic powder
freshly milled kosher salt and black pepper
juice 1/2 lemon, about 1 tablespoon
If you have grill basket: Remove from rough street stalks and divide into 3-inch pieces. In a large bowl pour the olive oil, garlic powder, salt and pepper. (You want the street to be covered in oil, not to drip). Add to the grill to the basket and toss over medium heat until the street is shrunken and smoky and in some places slightly burnt. Return the grilled kale back to the bowl, and pour in the lemon juice. Set it aside.
If you don’t have a grill basket: In a large bowl pour the whole street leaves in olive oil, garlic powder, salt and pepper. Place the leaves on the grill (perpendicular to the grills) and cook for about 3 minutes, stirring regularly with the tanks, to burn and burn, but not to burn completely. Remove from the grill when lightly browned and allow to cool slightly. When the handle is cool enough, remove as many stems as possible, cut, add to a large bowl and pour the lemon juice. Set it aside.
Step 3: Make pizza
3 tablespoons olive oil, plus more if needed
1 16-ounce ball of pizza dough purchased at the store, stretched to a diameter of 12 inches (not too thin! See note above).
3/4 cup chopped mozzarella
1 set of street grills (see below)
1 4 ounce burrata ball
flaked sea salt
optional accessories: chili oil, red pepper flakes, pickled onions (recipe at the bottom this message)
Grind lightly half a teaspoon of baking dish with olive oil and place on top of pizza dough. Knead the top of the dough with 1 tablespoon of olive oil. Place the brush side down the grill carefully, as flat as possible, using another set of hands if necessary. (You can lift each corner with your spatula to make sure it doesn’t stick while the crust is being prepared.) When the bottom gold appears but doesn’t burn, flip for more than 2 minutes, turning the dough over to the chicken cookie sheets, grilling up. Sprinkle all over the skin of the mozzarella dough, then peel, and slide back into the hot griddle. Cover and grill until the cheese melts and the bottom of the crust looks like gold but doesn’t burn, another 2 minutes. Carefully remove from the grill. When ready to serve, using your fingers, spread and spread over the burrata. Add the salt, red pepper flakes and pickled onions, if you use them.
If you don’t eat right away, wait before serving to break the burrata on the street. (To prevent the crust from getting wet.)
Beautiful bright PS halloumi salad (that would be a nice vegetarian anchor for cooking) and three summer sauces without a cook which will increase your grilling game.
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