Thursday, May 27, 2010

Grilled Pizza with Roasted Corn Salad

Labon and Katie had us over so that Labon could continue to break in his Egg and sharpen his skills.  In true Labon fashion he went from the kiddie pool to the high dive.  He is not afraid.  We arrived to learn we would be having tomato and hearts of palm salad with roasted corn to start followed by margherita pizzas on the grill--not on the plate setter.  Not on a pizza stone.  On the grill.

He did the extensive prep ahead of time.  I got to watch the fun stuff and take photos.

First we roasted up the corn and set it aside for the salad.  Check.
Next we got the pizza dough out of the fridge where it had been rising.  By the way, it was colored cellophane, not raspberry jam all over that dough in the back  Heather taught us that pizza dough is easier to work with once it warms up a little.  It also has something to do with why the first pizza looked like Italy to Labon and Florida to Katie. 


See? It's a little peninsular, isn't it.


The Big Green Egg was zipping along at around 550f, so it didn't take long at all for the dough to cook up on one side.  The Barbecue Bible by Steven Raichlen suggests 2 minutes per side, but that was simply too long in our case.The extreme heat also made it difficult to arrange the dough on the grill with any care.  You had to sling it on there and get your hands out of the way.
When one side is done, you flip it.  Coat with olive oil and cover with the sauce, cheese and parsley.  The first pizza was peninsular (I'm thinking sort of a Baja shape) and charred.  But daggum it was tasty.

We (Labon) started to get the hang of it.

Flip it.  Oil it.

Slap on the goodies.


Doesn't that look good?  It tasted even better.  Check out those grooves from the grate. 

Did I mention we had salad?  It was really scrumptious.  Check out the recipe below.  You'll note there was some jalapeno in there, which gave it a really nice kick.

Here are the recipes from Steven Raichlen's BBQ Bible.  You can see that Labon was a busy bee prior to our arrival.  What a great meal. 

Grilled Pizza Margherita with Two Cheeses
Pizza dough (recipe follows)
1 can (28 oz) plum tomatoes, drained
1/4 c evoo
1/4 c fresh basil leaves
3 cloves minced garlic
Coarse salt and freshly ground black pepper
3 c mixed grated Fontina and Pecorino Romano cheese (5-6 oz of each)
1/3 c finely chopped flat-leaf parsley
1. Make the dough.  When it is almost done rising proceed with the recipe.
2. Puree tomatoes until no large chunks remain.  Add olive oil, basil and garlic while food processor is still running.  Season to taste with salt and pepper.
3. Proceed as described above with a hot grate.

Pizza Dough:
1 3/4 C warm water
2 packages active dry yeast (4 1/2 t.)
1 T. molasses
2 t. coarse salt
3 1/2 C unbleached all-purpose flour
1/2 C whole wheat flour
1. Place water, yeast and molasses in the bowl of a stand mixer.  Stir to mix and let stand until slightly foamy, 5-10 min.
2. Add salt and 2 T of olive oil and mix with a dough hook on the low speed until combined--about 2 min.  Add the all-purpose and whole wheat flours and mix on the low speed until a smooth dough forms and pulls away from the side of the mixer--8 to 10 min.  The dough should be soft and moist, but not sticky.  If the dough is too wet, add a little more flour.  The dough can also be made in a food processor; in this case, add the flour and salt first, followed by the yeast mixture and 2 T of olive oil.
3. Use the remaining T of olive oil to oil the inside of a large bowl.  Gather the dough into a ball and place it in the bowl, turning to coat all sides.  Cover the bowl with the plastic wrap and let the dough rise until doubled in size, 1 - 1 1/2 hours at room temp or over night in the refrigerator.
4. Remove the dough from the bowl and place on a lightly floured board.  Knead the dough a few times with your hands until it has reduced to its original size.
5. Divide the dough into 6 even balls about 3 inches in diameter. Place the balls of dough on a lightly oiled baking sheet and brush each with a little oil.  Cover the dough with plastic wrap and let rise at room temp until soft and puffy, 20 - 40 min.
Makes dough for 6 individual pizzas.

Tomato and hearts of palm salad with Grilled corn
2 ears sweet corn, shucked.
Coarse salt and freshly ground pepper
1 clove garlic, minced
1 T Dijon mustard
1 t brown sugar
1 T fresh lime juice
1 T red wine vinegar
1 fresh jalapeno pepper seeded and minced
1/4 c finely chopped fresh cilantro
12 oz fresh hearts of palm or 1 can (14 oz) hearts of palm drained and rinsed
1 pint grape or cherry tomatoes rinsed and stemmed
1 head Boston or Bibb lettuce, broken into leaves, rinsed and spun dry.
1.Roast corn and remove kernels using a chef's knife to cut the cob lengthwise.
2. In a large mixing bowl combine garlic, mustard, brown sugar, lime juice, vinegar, and jalapeno.  Add 1/2 t. salt and 1/4 t. pepper.  Whisk until the salt dissolves. Wisk in the remaining 3 T. of EVOO in a thin stream then add the corn kernels and cilantro.
3. Cut the hearts of palm length-wise into halves or quarters.  Cut tomatoes into half.  Arrange lettuce, hearts of palm and tomatoes on 4 plates and spoon dressing over each just before serving.


  1. LMAO at little Italy :)

    I've never tried doing a pizza straight on the grate like that. I always use a legs down plate setter with a pizza stone.

    That salad sounds perfect, a definite keeper for the summer.

  2. The salad was light and fresh, but had a sneaky bite to it. It was great. And yes, I had some misgivings about slapping dough directly on the grate, but it was a success!