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Recipe by Jamie Purviance

Grilled Pizza Bread

  • People

    Serves 12 to 15

  • Grilling Time

    5 to 7 mins

  • Prep Time

    15 mins

  • Standing Time

    2 h

People
Serves 12 to 15
Grilling Time
5 to 7 mins
Prep Time
15 mins
Standing Time
2 h

the Ingredients

20161014162023 Row Starters 2

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)

Special Equipment

  • 15-by-10-inch baking sheet

Instructions

  • 01 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.
  • 02 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 03 Lightly flour one of the pizza dough balls and the back of a 15-by-10-inch baking sheet. Stretch out the dough to the size of the baking sheet and place it on the back of the floured sheet.
  • 04 Whisk the seasoning mixture and then generously spread over the top side of the dough.
  • 05 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 of the seasoning mixture and continue to grill, with the lid closed, for 3 to 4 minutes.
  • 06 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.
Ingredients
Instructions

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