Throwdown #7 - Pizza/Flatbread
- Thread starter Scott M
- Start date
Gary H. NJ
TVWBB Platinum Member
Ooh. That's a good challenge. Not so easy to make a good pizza on the grill... Good luck everyone.
KevinJ
TVWBB Pro
Ok guys, I will take the first crack at this. I have been working on making my own dough for a while but baking inside but I prefer to go right on the coals. So here goes with the first post on the new site.
The prep with everything ready
The quick pre-bake over the coals.
Here is my wife's favorite. Yellow, red, gren peppers. Olive oil, garlic, a few small slices of red onion, and feta cheese.
Here is my pie. Tomato sauce, motz, peppers, red onion, garlic, and a bunch of jalapeno.
And finally a shot of the crust, how thin and crisp it is going right on the grate.
Hope you enjoy and good luck with your cooks.
The prep with everything ready
The quick pre-bake over the coals.
Here is my wife's favorite. Yellow, red, gren peppers. Olive oil, garlic, a few small slices of red onion, and feta cheese.
Here is my pie. Tomato sauce, motz, peppers, red onion, garlic, and a bunch of jalapeno.
And finally a shot of the crust, how thin and crisp it is going right on the grate.
Hope you enjoy and good luck with your cooks.
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Scott M
TVWBB Fan
Yeah I agree - let's run it to the 24th
Can I Enter Some Pizzas? Long.
This looks like fun and we love grilled pizza at my house. All the dough and sauce(s) was scratch made.
First a breakfast pizza. Bacon, Eggs, Sausage, Onion, Peppers, Swiss, Cheddar and Cottage Cheese. http://s1073.photobucket.com/albums/w392/Roger6026/Breakfast Pie/
Lookin' good. Adding the sauce, err gravy.
Lets eat! Crispy and delicious.
Now a Bacon Cheeseburger Pizza. Hamburger, Bacon, Provalone, Cheddar and Onion. http://s1073.photobucket.com/albums/w392/Roger6026/Bacon%20Cheeseburger/
Now my favorite. Deep dish stuffed crust. Sausage, Pepperoni, Mozza, and string cheese in the crust. http://s1073.photobucket.com/albums/w392/Roger6026/Deep%20Dish/
Stuffing the crust.
On the grill with some hickory wood smoke.
[
This one was "off the hook good". The stuffed crust worked perfect.
Pizza and Beer for dinner, yum!. Deep dish on the left. Bacon cheeseburger on the right. Served with garlic and parmesan breadstick and a salad.
-rog
This looks like fun and we love grilled pizza at my house. All the dough and sauce(s) was scratch made.
First a breakfast pizza. Bacon, Eggs, Sausage, Onion, Peppers, Swiss, Cheddar and Cottage Cheese. http://s1073.photobucket.com/albums/w392/Roger6026/Breakfast Pie/
Lookin' good. Adding the sauce, err gravy.
Lets eat! Crispy and delicious.
Now a Bacon Cheeseburger Pizza. Hamburger, Bacon, Provalone, Cheddar and Onion. http://s1073.photobucket.com/albums/w392/Roger6026/Bacon%20Cheeseburger/
Now my favorite. Deep dish stuffed crust. Sausage, Pepperoni, Mozza, and string cheese in the crust. http://s1073.photobucket.com/albums/w392/Roger6026/Deep%20Dish/
Stuffing the crust.
On the grill with some hickory wood smoke.
[
This one was "off the hook good". The stuffed crust worked perfect.
Pizza and Beer for dinner, yum!. Deep dish on the left. Bacon cheeseburger on the right. Served with garlic and parmesan breadstick and a salad.
-rog
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Gary H. NJ
TVWBB Platinum Member
Bruschetta Pizza.
Here's my entry. I thought I'd do a pie using the ingredients that I like on my bruschetta: tomato sauce, chevre, lemon basil pesto. The salty tang of the chevre pairs nicely with the bright, herbal punch of the pesto. It was a collaborative effort. My wife Janelle made the half whole-wheat dough with red pepper flakes and a little oregano in it. The lemon basil is from our garden; makes the best pesto!
Two fire bricks are set on the OTG, with some glowing coals.
The pie is assembled and onto the bricks with OTG lid on. Red sauce, chevre, pesto, and sprinkling of torn basil leaves, a little salt and olive oil drizzled over the top.
Nearly ready.
And sliced.
Those with sharp eyes will notice that the crust looks a bit, er, crispier than it should. I like to think of it as Cajun inspired.
OK, not my best effort technically, but the flavors were just what I was hoping for. Simple and direct. We enjoyed it...
Here's my entry. I thought I'd do a pie using the ingredients that I like on my bruschetta: tomato sauce, chevre, lemon basil pesto. The salty tang of the chevre pairs nicely with the bright, herbal punch of the pesto. It was a collaborative effort. My wife Janelle made the half whole-wheat dough with red pepper flakes and a little oregano in it. The lemon basil is from our garden; makes the best pesto!
Two fire bricks are set on the OTG, with some glowing coals.
The pie is assembled and onto the bricks with OTG lid on. Red sauce, chevre, pesto, and sprinkling of torn basil leaves, a little salt and olive oil drizzled over the top.
Nearly ready.
And sliced.
Those with sharp eyes will notice that the crust looks a bit, er, crispier than it should. I like to think of it as Cajun inspired.
OK, not my best effort technically, but the flavors were just what I was hoping for. Simple and direct. We enjoyed it...
Mike Isaacson
TVWBB Fan
Oh I feel sorry for who ever has to judge the winner.... All pizza's look amazing, I am going to have to try one sometime.... Has anyone cooked one on their WSM or does it not get hot enough...... I might just have to buy a New performer.
Great looking pizza everybody.
Great looking pizza everybody.
JimK
TVWBB 1-Star Olympian
Three Course Pizza Dinner
Three Course Pizza Dinner
I needed a couple batches of dough for this one.
Appetizer: heirloom tomato flatbread with basil ribbons. Topped with S&P and parmigiano reggiano.
About halfway there:
Done!
Main course: proscuitto and caramelized onion pizza with marinated, grilled artichoke hearts.
Ready for the performer:
Moving right along:
Ready for plating:
Dessert: Peach-zza
Plated and topped with sweetened mascarpone and mint ribbons
Three Course Pizza Dinner
I needed a couple batches of dough for this one.
Appetizer: heirloom tomato flatbread with basil ribbons. Topped with S&P and parmigiano reggiano.
About halfway there:
Done!
Main course: proscuitto and caramelized onion pizza with marinated, grilled artichoke hearts.
Ready for the performer:
Moving right along:
Ready for plating:
Dessert: Peach-zza
Plated and topped with sweetened mascarpone and mint ribbons
Wolgast
TVWBB Olympian
So i dont know if this has been changed or not. If it hasent then dont count this one.
Pizza:
Did a few ones yesterday.
The fire:
The dough pressed out in the same pan that i will bake it in.
Various toppings but here is one of them. Tomatoe sauce,cheese,danish Salami and olives.
My setup is: Fire around the edges(thanks Don Cash)--->Grate--->Pizza stone---->Then the thin pan with the pizza.
Nice and crispy. And no hot spots.
The thing i would change in this dough is to add sugar to brown it a bit more. Other then that it was pretty good with this setup.
Here is a slice with: Tomatoe sauce,Ham,shrooms,Olives and cheese.
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Gary H. NJ
TVWBB Platinum Member
Some fine cooking going on over the weekend. Nice Daniel. Jim, this made me sit up and take notice. Just beautiful.