I've been reading about the wonder that is grilled pizza for some time now in magazines and on the internet, and just couldn't wrap my head around the concept and how it would taste. Today I bit the bullet, and fell in love!
I stewed over several kinds of pizza ideas and was leaning towards a steak direction. I didn't want to go the route of Philly Cheesesteak - living near Philly I find it is something I can almost get sick of. I started to think of other foods that are commonly seen paired with steak - potatoes, corn, salad...
Then it hit me - I had Sam Adams Cream Stout sitting in my fridge! Beer and Steak - there are not many more perfect combinations I can think of!
We DEVOURED these, and could not get enough! The crusts on these are like nothing I have had before! Because of the fire on the grill, they get slightly charred and so crispy, yet the top of the crust is chewy. I see many more of these in my immediate future!
You will need a knife for this pizza - consider yourselves warned!
Grilled Beer and Steak Pizza
Yields 3 personal sized pizzas
Ingredients
Crust
This recipe is an adaptation of the Kitchen Aid Crispy Pizza Crust recipe. If you do not want to make your own crust, you could use a pre-made plain crust from your local grocery store, or you can buy pre-made pizza dough in a bag, which is usually found near the deli counter at the grocery store! Pillsbury also makes a great rolled dough which is available in the refrigerated area of the grocery store near the biscuits and rolls!
1 cup stout beer heated between 110 and 115 degrees Fahrenheit
2 1/4 tsp yeast
1/2 tsp salt
2 tsp olive oil
2 1/2 - 3 1/2 cups flour
Toppings
1/2 pound thinly sliced roast beef, chopped
1/4 pound sliced gouda, chopped
1 small red onion, cut into rings or half moons
1 medium green bell pepper, cut into thin strips
1 medium tomato, diced
2 cups romaine lettuce, chopped
You will also need aluminum foil for the grill!
To Prepare the Crust
1. Heat the beer between 110 and 115 degrees.
2. Pour the yeast and beer in a bowl or mixer, and gently mix them together.
3. Add the salt and olive oil to the bowl and gently mix.
4. Add the flour, starting with 2 1/2 cups, and adding no more flour than 3 1/2 cups total. Add the flour until the dough sticks together in a ball and is slightly sticky!
5. Coat a bowl with olive oil and place the dough ball in the bowl, turning it until the entire dough ball is coated with a thin layer of oil.
6. Cover the bowl with saran wrap and place it in a warm place that is free of drafts.
7. Let the dough set for an hour, or until it has doubled in size.
8. When you are ready to work the dough, be sure to punch it down!
To Prepare the Pizza
1. Prepare your grill by either turning it to a high setting, or getting the coals nice and hot.
2. While your grill is heating, cut three pieces of aluminum foil that are each approximately 1 foot long, and split your pizza dough into 3 equal parts, with each piece of dough going onto a piece of foil. To keep your pizza from sticking to the foil after cooking, sprinkle some corn meal on the foil!
3. Spread the dough into a circle by pressing from the inside of the dough ball out with the palm of your hand.
4. When you are happy with the size and thickness of your crust, pile on the toppings of your choosing - EXCEPT for the lettuce.
5. Turn down your grill to a low setting, or take the lid off for a few minutes.
6. Carry each of your pizzas to the grill by carrying it from opposite corners of the foil, and gently place it down on the grill.
7. Once all of your pizzas are on the grill, cover them and let them cook for approximately 10 minutes, or until the bottom of the crust is firm and brown, and the top is firm and cooked through. The foil will stick just a little bit, so be sure you get all of it off before enjoying your meal! A little corn meal on the bottom of the crust will greatly help prevent this!
8. When your pizza comes off the grill, top it with a handful of romaine!
