Hey everyone! This has ended up being a very food focused week on Her Heartland Soul. I hope that’s okay with you guys. 😀 Things will be settling down a little on the food front next week, but today I’m going to keep on riding that topic train.
It’s time for July’s Three Cooks One Kitchen!
In case you aren’t familiar Three Cooks One Kitchen is a monthly cooking installment Joanna, Hannah and I do. We pick one of our places to get together and a food theme we want to focus on. This month was at my apartment’s community room and rooftop and the focus was on grilled pizza. We had never done it before but have all heard how delicious it is. We figured it would be a fun summer get together.
Joanna was so sweet to make the dough ahead of time at her house using her bread machine. It was crazy delicious. Can you spot a cute puppy in this picture? 😀
Easy Bread Machine Pizza Dough
- 1 1/3 cups water
- 1 1/3 tablespoons olive oil (we used Italian Herb EVOO)
- 2/3 teaspoon salt
- 2 teaspoons oregano
- 2 cups whole wheat flour
- 2 cups bread flour
- 2 1/2 teaspoons yeast
Our pizza grilling session was potluck style. We all brought toppings we wanted on our pizzas and then shared with everyone. Since we hosted it at our apartment, Josh decided to get in on the grilling fun.
Josh and I were bad hosts and forgot to bring up enough cutting boards. Here’s Hannah demonstrating how to cut on a napkin.(And she still managed to get even cuts!).
Joanna rolling out the dough.
The girls were really sweet and gave me an extra big piece of dough so Josh and I could share a pizza. It ended up being a rectangle pizza.
The rooftop grills.
Once the grill temperature got up to 400 degrees, we grilled our veggies for five minutes on each side (They started to get soft and get some nice grill marks on them). After the veggies were done we let the grills get up to 500 degrees for our pizzas.
Hannah and Joanna read online that you need to have everything prepped and ready to go before you start grilling. I went to get a picture of our outdoor prep station and these two crashed my picture. 😉
At your prep station, you want to put olive oil on the side of your pizza that is going to be making contact with the grill first.
Grill the dough for five minutes, then oil the other side of the pizza and flip it over.
Next, add your toppings. I stuck with the traditional sauce, red and green peppers, red onions, mozzarella cheese, and a blend of asiago and Romano cheese for garnish.
Close the lid and grill your pizza for about 10-15 minutes (or until the bottom is grilled to your liking). Our grill ran a bit cool, so it took longer than it may take on yours. When the pizza is ready, quickly remove it from the heat with a large grill spatula or tongs.
I went a little overboard with the toppings. It was heaven. The crust was crisp but chewy and the flavors worked so well together. Josh and I stuffed ourselves and still had leftovers.
The three of us with our pizzas on the rooftop overlooking Omaha. It was such a fun night.
To read Joanna and Hannah’s perspective on our pizza grilling adventure check out their blog posts:
Questions of the Day: What are your favorite pizza toppings? Have you grilled pizza before?