Oct 05 2008
I went for a long run and then bike ride this morning, so I was in the mood to be lazy for a while. I spent the afternoon making fresh pizza dough to cook on the grill tonight. The finished pizza is a ground lamb with goat cheese, grilled onions, and red bell peppers, covered with a rosemary and garlic infused oil. The lamb came from Wind Dancer Ranch. We have been working with Lisa, the farmer, for a few years now and get all of our meat from her. Our freezer is filled with lamb, pork, turkey, and everything else she sells. At this point, we rarely buy our meat from the grocery store. Wind Dancer’s is cheaper, tastier, and better for the environment! Plus, since my family spent all day on Saturday at the Hoes Down Festival, I was feeling like cooking sustainably.
First step is to grill the vegetables and brown up the ground lamb. Since it will only be on the grill for a short time on indirect heat, I want the lamb fully cooked. While the lamb was browning, I threw the onions and bell peppers onto the grill to char up.
I used a mortar and pestle to make the rosemary and garlic oil. I took a handful of rosemary branches, stripped the leaves, and pounded them in the mortar. I then peeled two cloves of garlic and gave them two good whacks with the pestle. A cup of olive oil went to the mortar and it marinated all afternoon.
Once the dough had finished rising, it was time to stretch it out into pizza shape (or at least a shape that would hold food and could go on the grill…)
Then, take the dough and put it on the grill for a minute. Flip it over and put the toppings on. Wait another few minutes and then eat!
- 1 cup warm water
- 1 envelope active dry yeast
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 tablespoon olive oil
- 3 to 3 1/2 cups all-purpose flour (as needed)
Add the yeast to the warm water and sugar in a large bowl. Let it sit for 5 minutes (it should become foamy). Mix all of the ingredients together in a large bowl. I use a bread mixer and knead it for about 6-8 minutes. The dough should be soft, but not sticky.
Lightly oil a bowl and put the dough into it. Cover the bowl with a kitchen towel and place it in a warm, draft-free place. I turn my oven on for about 2 minutes (then turn it off!) and place the bowl in there. The dough should double in size over 1-2 hours.
Punch down the dough and let it rise again…~50 minutes. Punch down the dough again and divide it into two pieces. Stretch out each piece into a pizza shape. It should make a rectangle about 12×9 inches.
Turn on the grill to medium-high on one side and medium-low on the other. Brush some oil onto the pizza dough. Place the pizza dough on the medium-high side for about a minute. The bottom should be crisp and slightly dark. Turn the dough over and move it to the medium-low side side. Place your toppings onto the pizza and return to the medium-high side. Making sure that it doesn’t burn, let it cook about 5 minutes more. Remove from the grill and eat!
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