Fire up the grill for your next tailgate

GRAND RAPIDS, Mich. (WOOD) September means football season and with football comes tailgating! David Olson otherwise known as “A Bachelor and His Grill,” shows you how to get started on all the fresh fall produce that’s growing right now.

Grilled Pizza

Scratch Pizza Dough

  • 3 cups all-purpose flour + 1/2 cup for prepping surface for dough rolling
  • 1 cup warm water
  • 1 package active dry yeast
  • 2 Tbsp. extra virgin olive oil + 1 Tbsp. for brushing
  • 1 tsp. honey
  • 1 tsp. Kosher salt
  • 1/2 tsp. rosemary (finely chopped)
  • 1/2 tsp. thyme (finely chopped)
  • 1/4 tsp. garlic powder
  • Coarse salt/cracked black peppercorn, to taste
  1. In small bowl, combine 1/4 cup warm water and hone, then dissolve yeast.
  2. In food processor, combine 3 cups flour and salt, pulsing until well mixed.
  3. Add yeast mixture, oil, and remaining water, processing until the dough xixture forms a ball.
  4. Dust clean, flat working surface with flour.
  5. Place dough over dusted surface and knead by hand for 3-5 minutes, or until soft in texture, but firm in consistency.
  6. Place dough in large bowl, cover with damp towel and allow to rise at room temperature for 2.5 hours.
  7. When risen, divide into 4 equal dough balls.
  8. Work the balls by pulling/folding dough in upon itself until all exterior dough surface is fresh.
  9. Repeat for all balls.
  10. Place balls back in bowl, brush with olive oil, cover with damp towel and let rest again for one hour.
  11. Dust prep surface with 2 Tbsp. flour, freshly chopped rosemary and thyme, garlic powder, and coarse salt (1/4 tsp).
  12. One at a time, work dough over surface pressing out until ~1/8″ Thick (shape does not matter).

Pizza Toppings

  • Arugula/Spinach Spring Greens Mix
  • Cherry Tomatoes (assorted colors, halved)
  • Goat cheese
  • Shaved Asiago/Parmesan
  • Mini button mushrooms
  • Garlic cloves (sauteed/sliced)
  • Rosemary/Thyme/Oregano (1/2 tsp. each – finely chopped)
  • Coarse salt/cracked black peppercorn, to taste
  • Olive oil to garnish

Grilling Pizza

  1. Oil grates of your grill and set temperature on high/hot.
  2. Place prepared pizza dough over center grates.
  3. Grill side 1 for 3-5 minutes or until dough bubbles slightly on top and sear marks appear on bottom.
  4. Lightly brush dough top (non-grilled side) with olive oil and flip dough to cooler exterior grates.
  5. Lightly brush grilled side of dough (now facing up) with olive oil and begin dressing your pizza with toppings.
  6. Allow pizza to grill, covered, until cheese has melted and dough is cooked through.
  7. Remove and repeat process for remaining dough balls.
  8. Garnish with additional olive oil and seasonings to taste.
  9. Serve hot and enjoy!

 

Galette

Ingredients

  • 1½ cups all-purpose flour, plus 2 Tbsp.
  • 3 tsp. granulated sugar
  • ½ tsp. fine salt
  • 6 Tbsp. cold unsalted butter, ¼-inch dice
  • 3 Tbsp. solid vegetable shortening
  • 6 Tbsp. ice water

Instructions

  1. In large mixing bowl, whisk together the flour, sugar and salt.
  2. Using your fingers, cut the butter and shortening into the dry ingredients until the texture resembles coarse, pea-sized crumbs.
  3. Add 2-3 tablespoons of water at a time, mixing until the dough is smooth.
  4. Form the dough into disks, wrap tightly with plastic and refrigerate at least 45 minutes or up to 48 hours.
  5. Lightly flour a flat surface and roll out the dough to a 12-14 inch circle, ¼-inch thick.
  6. Lay the rolled dough over a greased baking dish, then using your fingers press the dough down into the edges and bottom of the pan, leaving at least 2 inches of excess dough folded over the dish – this excess will form your crust.
  7. Fill the pie with fruits, vegetables, meats or whatever other ingredients your heart desires.

Notes

  • Prep time includes both active (30 minutes) and non-active time (45 minutes).
  • When rolling out the dough, there’s no need to form a perfect circle or be exact in circumference or thickness – a bit of difference creates character in the end product.
  • For the best results, ensure that when the dough is pressed into the baking dish that at least 2 inches of excess dough remain folded over the edge.
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