Swiss Chard Cheddar Pizza

Want to grill up something fast this glorious 4th of July weekend?

 

Give this pizza a try!

 

Once you grill pizza you’ll never bake pizza in the oven again!

 

OK – maybe if it’s blizzarding outside.

 

What is the key to the perfect grilled pizza crust?

White whole wheat flour – really!

It holds up well to the grill.

 

Pizza Crust Dough

 

makes 4 small pizza crusts

 

2 c. white whole wheat flour

3/4 T. sugar

1/2 t. active dry yeast

1 t. salt

7 oz. warm water

1 1/2 T. olive oil

 

Place the yeast and water in the bowl of  stand mixer and let sit for 5 minutes until bubbly.

 

Add the sugar, oil and flour and knead with the dough hook for about 5 minutes.

 

Add the salt and knead for another 5 minutes until smooth and elastic and not sticking to the bowl.

 

If the dough sticks to the bowl, add a little more flour until is a free form ball of dough.

 

Place dough in an oiled bowl and cover with a shower cap.  Let rise for an hour.

 

Form the dough into 4 balls and let rest for 10 minutes.

 

Roll out into thin circles.

 

Preparing the Toppings

 

this is enough for one small crust

 

Another key to great pizza – sauté your toppings!

 

1 T. olive oil

5 large swiss chard leaves (stems removed and sliced)

1/2 yellow onion (sliced)

Cook the onions in olive oil on medium high heat for 2 to 3 minutes.

 

Add the chard and cook another 2 minutes.

 

Place toppings in a bowl.  Set aside.

 

Grilling the Pizza

 

Preheat grill to medium heat

Place one pizza crust on an olive-oiled piece of aluminum foil.

 

Oil the top of the pizza crust as well.

 

Have grill side;

 

sauteed toppings

1 c. cheddar cheese

oiled crust

metal spatula for flipping the crust

 

Grill it!

 

Grab the aluminum foil/crust and flip the oiled crust onto the grill by placing face down.

Peel away the aluminum foil keeping the crust in tact on the grill.

 

Let it cook for 1 minute (grill closed) or until it bubbles.

 

Flip over and add your cheese and other ingredients.

 

 

Close the grill and let it cook until the cheese is bubbly.  At this point if it seems like the crust is cooking too quickly, turn the grill down to low and cook about 5 minutes.

 

Remove pizza and cut into 4 slices.

 

I enjoyed my pizza with a cold glass of Grüner Veltliner.  Excellent!

 

Posted on July 4, 2011
This entry was posted in grilled and tagged cheddar, cheese, grilling, olive oil, pizza, swiss chard, white whole wheat flour.