Grilled Greek Pizza {Giveaway}

July 16, 2012

Light and healthy Greek Pizza cooked on the grill! This easy grilled pizza is loaded with fresh ingredients and cooks up in minutes. It’s a fabulous mid-week meal that can hold it’s own on the weekend.

There are only a few things in life I love more than the smell of yeasty dough bubbling up while baking. The aroma floods my mind with countless memories, comforting and warm.

Memories of mom’s homemade bread from a live yeasty starter. Memories and tender buttery yeast rolls, as soft as clouds. Memories of clumsily learning to make pizza from scratch as a newlywed.

We tend to associate dough with heavy calorie-laden meals. Yet today’s Greek pizza is lean-and-mean with fresh raw veggies and just a sprinkling of feta cheese.

I love grilled pizza in any form, but this Greek pizza is at the top of my list this summer. Loaded with creamy hummus, arugula, fresh garden tomatoes, briny olives, a touch of feta, and a drizzle of good olive oil, I’m going Greek any chance I get.

The foundation of any good grilled pizza is the dough. I make it simple with just 6 ingredients: yeast, water, sugar, bread flour, olive oil and sea salt. The most important thing to remember about making quality pizza dough is use GOOD ingredients. Make sure your yeast hasn’t been sitting around too long, and use the best olive oil and sea salt you can get your hands on.

Although homemade pizza dough is amazing, if you’re in a hurry you can buy pizza dough in the freezer section or sometimes the deli section of your grocery store.

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Yield: 2 - 12 inch pizzas

Prep Time: 30 minutes active time

Cook Time: 6 minutes

Greek Pizza

Grilled Pizza layered with hummus, fresh veggies, olives and feta.

Ingredients:

For the Pizza Dough:
1 1/2 tsp. dry active yeast
3/4 cup warm water
2 tsp. sugar
2 - 2 1/2 cups bread flour
2 Tb. olive oil + extra for bowl
1 1/2 tsp. sea salt

For the Greek Pizza:
1 lb. pizza dough, recipe above (or buy if in a hurry)
1 lb. hummus, any variety
1 cup baby arugula
2/3 cup good pitted Greek olives
2/3 cup cherry or grape tomatoes, halved
1/4 cup crumbled feta cheese
Drizzle of good olive oil

Directions:

For the pizza dough: I often double of triple this recipe and keep the extra dough in the freezer.

Place the yeast and sugar in an electric mixing bowl with a bread hook attachment. Pour 1/4 cup of warm water over the yeast ans swirl. Allow the mixture to foam for 10 minutes.

Then add the remaining 1/2 cup of water, oil and salt. Turn the mixture on low and slowly add 2 cups of bread flour. Allow the mixer to run until the flour is well combined and the hook is kneading the dough. The dough should be very sticky, but still firm enough to pick up. Add a little more flour if needed. Let he mixer knead the dough for another 5-10 minutes.

Drizzle olive oil around the sides of the mixing bowl, lifting the dough for good coverage. Cover the mixing bowl and let the dough rise for 2 hours.

Once the dough has doubled in size dump in out on a floured work surface and cut it into 2 - 8 oz. pieces. Roll the ends under to create round balls.

Then using a well-floured rolling pin, roll the dough out to 12 inch circles. Place the dough circles on parchment paper. Lightly oil the tops and let them rest while the grill is heating.

Preheat the grill to high. Meanwhile prepare the pizza toppings.

One at a time, Flip the dough circles onto the grill. Grill for 2-3 minutes per side.

One both pizza crusts are grilled, spread 8 oz. of hummus on each crust. Then top both with fresh arugula, tomatoes, olives, feta and drizzle with a little olive oil.

Serve warm.

You can put the pizza dough straight on the grill, but I recently started using an Emile Henry Grilling Stone that you lay on top of the grates. You get the smoky flavor and the char, without flame-up and sticking. It’s awesome.

Today I’m happy to announce an Emile Henry Grilling and Baking Stone Giveaway, generously donated by BigKitchen.com!

This incredible stone is:

Glazed for easy cleanup
Dishwasher safe
It has handles
Great for the oven or the grill
Can handle temperatures up to 750 degrees F
Plus, it’s pretty, so you can serve on it!

I’m in love with my grilling stone and I’m thrilled to get to share one with you!

TO ENTER: ~CLOSED~

Leave a comment describing what you like to put on you grilled pizza.

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