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ingredients
grilled pizza with roasted peppers, mushrooms and goat cheese
This recipe is great for the summer months when we crave pizza but don't want to heat up our houses with 450 degree ovens. I also love this because the pizza is not perfectly round due to the fact that it is not formed to a pizza pan giving you a truly rustic looking pie. This recipe was actually an accident. I had all the toppings planned out but was going to make a basil and parsley oil for the sauce. Well, let’s just say that I made it and did not turn out very good to say the least. I did not have any more basil so instead decided to make a roasted garlic and red pepper puree for the sauce. I am very glad the first recipe did not turn out because this is much tastier. Sometimes mistakes in the kitchen combined with some improvisation will produce the best results. Hope you like this one.
( 3 pizzas enough for 4 people)
1 550 gram dough ball (I bought a dough ball from a local bakery. Do this if you don't want to make your own but buy fresh from a bakery instead of frozen from the grocery store.
2 large red peppers and 2 large yellow peppers (or by canned or jarred sweet roasted peppers)
3 chicken breasts
1 cup kalamata olives pitted and sliced
12 oz cremini mushrooms and 12 oz shiitake mushrooms
3/4 cup crumbled goat cheese
2 bulbs of garlic
1 tsp anchovy paste
1/2 tsp black pepper
2 tablespoons chopped parsley
3/4 cup light olive oil
3 drops tobasco
2 large red peppers and 2 large yellow peppers (or by canned or jarred sweet roasted peppers)
3 chicken breasts
1 cup kalamata olives pitted and sliced
12 oz cremini mushrooms and 12 oz shiitake mushrooms
3/4 cup crumbled goat cheese
2 bulbs of garlic
1 tsp anchovy paste
1/2 tsp black pepper
2 tablespoons chopped parsley
3/4 cup light olive oil
3 drops tobasco
starting prep
Take the garlic bulbs and cut the tops off them so all of the cloves are exposed. Drizzle with a little olive oil and roast in the oven at 375 F for about 10 to 15 minutes until lightly browned and caramelized and then let cool. Coat your whole red and yellow peppers with a bit of olive oil and cook on a hot grill for about 5 min on each side until the skin is nicely charred. Place them in a bowl covered with saran wrap for about 20 minutes to loosen the skin. Take your peppers and using your fingers peel the skin off them. They will be quite soft and fall apart easily. Remove the seeds and stems, cut the peppers into thin slices and set aside. If you don't want to do this step you can buy jarred sweet roasted red peppers (2 cups) but they won't be quite as good.
Prepare your shiitake mushrooms by cutting off the woody stems. Wipe both types of mushrooms with damp paper towel. Do not wash under water. Slice your mushrooms and add to a frying pan with 2 Tbsp light olive oil on med heat. Cook until nicely browned and set aside. Season your chicken breasts, grill on med heat until firm to the touch and slice into thin slices or dice.
If your kalamata olives have the pits in them remove the pits and slice them up.
for the sauce
In a food processor or a blender add 1/2 cup olive oil, 2 tbsp water, the anchovy paste, pepper, 1/4 cup of the roasted red and yellow peppers you made. Squeeze the bulbs of garlic and all the roasted garlic cloves should come out into the food processor. Wiz everything up and stir in the chopped parsley. It should have the consistency of tomato sauce.
put it together
Roll your dough ball into a log as seen in the photo below. Cut into three equal parts and form back into balls. Roll out the dough using flour to dust the counter and the rolling pin to stop the dough from sticking. Roll the dough out until it is a little thicker than a piece of cardboard. Flour this dough and put on a plate. Do this for the other two dough balls and place on the plate. Take all of your ingredients outside plus a dish with vegetable oil and a pastry brush and start up your bbq.
When your bbq is hot brush one side of your dough with the oil and place on the bbq. It should cook in about 5 minutes. Check during this time to make sure it does not burn. It should be browned and crispy with grill marks. Remove this from the grill and brush the top with oil then turn over and place the dough grill mark side up on the cutting board.
Spread on your sauce and all your toppings and place back on the grill until the bottom is nice and crispy and the toppings are hot throughout. If you have to make several pizzas and they won't all fit on the grill make them 1 or two at a time and place them on a baking tray and keep them hot in a 200 F oven.
tip: Make sure your grill does not have a hot spot. This spot will burn your pizza and undercook the rest of your dough. If your grill does have a hot spot try and cook your pizza avoiding that spot.
Take the garlic bulbs and cut the tops off them so all of the cloves are exposed. Drizzle with a little olive oil and roast in the oven at 375 F for about 10 to 15 minutes until lightly browned and caramelized and then let cool. Coat your whole red and yellow peppers with a bit of olive oil and cook on a hot grill for about 5 min on each side until the skin is nicely charred. Place them in a bowl covered with saran wrap for about 20 minutes to loosen the skin. Take your peppers and using your fingers peel the skin off them. They will be quite soft and fall apart easily. Remove the seeds and stems, cut the peppers into thin slices and set aside. If you don't want to do this step you can buy jarred sweet roasted red peppers (2 cups) but they won't be quite as good.
Prepare your shiitake mushrooms by cutting off the woody stems. Wipe both types of mushrooms with damp paper towel. Do not wash under water. Slice your mushrooms and add to a frying pan with 2 Tbsp light olive oil on med heat. Cook until nicely browned and set aside. Season your chicken breasts, grill on med heat until firm to the touch and slice into thin slices or dice.
If your kalamata olives have the pits in them remove the pits and slice them up.
for the sauce
In a food processor or a blender add 1/2 cup olive oil, 2 tbsp water, the anchovy paste, pepper, 1/4 cup of the roasted red and yellow peppers you made. Squeeze the bulbs of garlic and all the roasted garlic cloves should come out into the food processor. Wiz everything up and stir in the chopped parsley. It should have the consistency of tomato sauce.
put it together
Roll your dough ball into a log as seen in the photo below. Cut into three equal parts and form back into balls. Roll out the dough using flour to dust the counter and the rolling pin to stop the dough from sticking. Roll the dough out until it is a little thicker than a piece of cardboard. Flour this dough and put on a plate. Do this for the other two dough balls and place on the plate. Take all of your ingredients outside plus a dish with vegetable oil and a pastry brush and start up your bbq.
When your bbq is hot brush one side of your dough with the oil and place on the bbq. It should cook in about 5 minutes. Check during this time to make sure it does not burn. It should be browned and crispy with grill marks. Remove this from the grill and brush the top with oil then turn over and place the dough grill mark side up on the cutting board.
Spread on your sauce and all your toppings and place back on the grill until the bottom is nice and crispy and the toppings are hot throughout. If you have to make several pizzas and they won't all fit on the grill make them 1 or two at a time and place them on a baking tray and keep them hot in a 200 F oven.
tip: Make sure your grill does not have a hot spot. This spot will burn your pizza and undercook the rest of your dough. If your grill does have a hot spot try and cook your pizza avoiding that spot.
three equal pieces
ready to start
grillin the first side
Happy Canada Day !!
Suggested Drink Pairing
nice cold lager or crisp chardonnay
design
additional photographs
What did you think of this recipe?