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Oct 14, 2016

Grilled Pizza BreadRecipe by Jamie Purviance

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Grocery List

Fresh Produce

  • 0.25 oz fresh basil (optional)
  • 1 onion (optional)
  • 2 tomatoes (optional)

Oil and Spices

  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp curry powder
  • 1 cup extra-virgin olive oil
  • 0.75 tsp freshly ground black pepper
  • 0.5 tsp garlic powder
  • 0.25 tsp ground cayenne pepper
  • 0.25 tsp ground cumin
  • 2 tsp ground Mediterranean oregano
  • 0.5 tsp kosher salt
  • 1 tsp onion powder

Other

  • 0.25 cup all-purpose flour
  • 3 lb premade pizza dough

Special Equipment

  • 15-by-10" baking sheet

Ingredients

Seasoning

  • 1 cup extra-virgin olive oil
  • 2 teaspoons ground Mediterranean oregano
  • 1 teaspoon onion powder
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon curry powder
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cayenne pepper

  • ¼ cup all-purpose flour
  • 3 balls (each 1 pound) premade pizza dough

  • Chopped tomatoes (optional)
  • Chopped onions (optional)
  • Chopped fresh basil (optional)

Instructions

  1. In a small saucepan combine the seasoning ingredients. Whisk over low heat just until the oil becomes fragrant and the mixture is warm. Remove from the heat and let stand at room temperature for 2 hours.

  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  3. Lightly flour one of the pizza dough balls and the back of a 15x10-inch baking sheet. Stretch out the dough to the size of the baking sheet and place it on the back of the floured baking sheet.

  4. Whisk the seasoning mixture and then generously spread over the top side of the dough.

  5. Brush the cooking grates clean. Turn the baking sheet over (like a big spatula) and place it directly on the cooking grate, dough side down. Remove the baking sheet and brush the top side of the dough with the seasoning mixture. Grill over direct medium heat, with the lid closed, until the underside of the dough is marked, 2 to 3 minutes. Don't worry if the crust bubbles; it will deflate when turned over. Slide the dough onto the baking sheet and flip the uncooked side onto the cooking grate. Brush the top with more oil and continue to grill, with the lid closed, for 3 to 4 minutes.

  6. Transfer to a cooling rack. Top with chopped tomatoes, chopped onions, and fresh basil, if desired. Cut into individual pieces. Repeat the same grilling procedure for the two remaining balls of dough. Serve warm.

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