I’ve come to really like Bobby Flay’s recipes, especially during this time of year. I’ve got two of his cookbooks, and I’ve absolutely loved everything I’ve made. Yes, his ingredient lists are a little long, but I’ve found all his extra little condiments he adds really make a huge difference! I guess that’s why he’s famous…
These personal pizzas are great for a Saturday night! Prepare your dough in the early afternoon and it will be ready to go to the grill later that evening. Get all your peppers and onions chopped and cheese shredded early too, and it will make the evening even more relaxing.
My friend Julia introduced me to these a few years ago. I had never grilled a pizza before, but it is the easiest darn thing to do. In bigger cities, you can find pre-made pizza dough to use too. I usually end up making mine because it is not that available where I live. Using my stand mixer, pizza dough is really simple.
For the PIZZAS:
Recipe adapted from Bobby Flay’s Boy Gets Grill cookbook
1 package of pepperoni
2 red onions, sliced into 1/2 in. rings
2 large red bell peppers, quartered and seeded
2 large yellow bell peppers, quartered and seeded
olive oil
salt and pepper
pizza dough, see below for a recipe if you want to make your own
1/2 lb. shredded fontina cheese (wonderful, creamy, melty cheese)
1 cup ricotta
2 tbsp olive oil, plus more for grilling
2 tbsp fresh oregano or 1 tsp dried oregano
Basil Vinaigrette, recipe below**
Brush the onions and peppers with olive oil and sprinkle with salt and pepper. Grill until soft and slightly charred, about 4 to 5 minutes per side. Remove and roughly chop for topping pizzas.
Heat grill to high. Split dough into 4 equal portions. On a floured surface, roll and stretch out for individual pizzas. These are very rustic, don’t worry if they are not round. Brush sides of dough with olive oil and sprinkle one side with salt and pepper. Quickly and carefully transfer them to grill. Grill 2 to 3 minutes until golden and flip and grill another 1 or 2 minutes.
Create your pizzas: I sprinkle a little cheese then add pepperoni, grilled veggies, a little more pepperoni, and top with more cheese. At this point you can put them on a baking sheet and finish off on the grill or in a 450 degree oven until the cheese has melted.
While you wait, mix up ricotta with olive oil and oregano. Place a few dollops of this on pizzas as they come out the oven. Drizzle with Basil Vinaigrette. Slice and serve.
Basil Vinaigrette:
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tbsp sugar
salt and pepper
1/2 cup olive oil
Combine all in a blender. Pulse until smooth. Adjust seasonings with salt and pepper.
For the DOUGH:
Recipe adapted from Food Network Magazine
1 tbsp sugar
1 1/4 oz packet of active yeast
3 tbsp olive oil, plus more for brushing
3 3/4 cup all-purpose flour, plus more for dusting
1 1/2 tsp salt
In the bowl of a stand mixer, mix 1 1/3 cups of warm water (105 degrees) and sugar. Stir in the yeast and let set about 10 minutes. It will be foamy when done. Stir in olive oil. Whisk the flour and salt together in a separate bowl. Slowly add the flour mixture to the yeast mixture, turning on the mixer after each addition. (I use my dough hook the entire time). It may be necessary to scrape the sides occasionally. Continue mixing with dough hook for about 10 minutes on medium speed. Dough will pull from the sides of bowl when it is ready. Transfer to a bowl coated in a little olive oil. Sometimes it helps to sprinkle a little extra flour on your hands and on the dough to get it out of the bowl. Brush dough with olive oil once in bowl. Cover with dish towel and set in a warm place. Let it rise for about 1 1/2 or 2 hours. SERIOUSLY…pizza dough is so easy to make!
I hope you give this one a try! It’s great and super easy to change up to your personal preferences.
