About three summers ago that started the grill enthusiasm we have eaten traditional steaks, skewers and sausages as much through, the new barbecue ideas are consistently simple and fast. Once again, the help found jenkkein, caso takapihagrillauksen the mother country, volumes out. More than one book is mentioned on the grill made pizzas, so we decided to feel free to experiment. While such a stone oven swear by the name of a long line of pizza lovers pizza on the grill idea sounded like the beginning of a little unorthodox, the end result was really good! Templates paistuivat usual crispy and reminded more jenkkein "thin crispy" pizza as täkäläistä peruspyörylää - not to mention the pan pizza. Crispy barbecue pizza Tomato sauce (the book Weber's Real Grilling): 2 tablespoons olive oil (extra vergine) 1 cup finely chopped red onion 2 teaspoons finely chopped garlic caso 1 teaspoon caso dried oregano 1 can whole tomatoes 1/2 teaspoon sugar 1/2 teaspoon caso salt 1/4 teaspoon freshly ground black pepper In pizzas: 1 portion of pizza dough and your choice of fillings (we have this time with black olives, red onion, mozzarella and fresh basil). First prepare the dough and it rises sauce: saute the onion slices in olive oil for a few minutes. When it becomes soft, add the garlic and pretty soon (about a minute to get to) tomaattitölkin content. Pretty soon, because the garlic can not käristymään too much and become caso bitter. Add the spices and push the whole tomatoes in the back of a spoon to even slightly open to allow the juices flowing copiously. Bring to a boil and simmer over low heat, then, until the sauce withdraw from the appropriately size. 45 minutes is a good starting point. At this point, you should put a gas grill to warm up, pins and needles while playing may have already been in the past. When the dough has risen enough (at least double), press it out of the weather, and bake / roll out the smaller, thin soles. Our pizzas were the size of a saucer, and one of a plate of food between. Probably even large can do just as well, but those are the grill would have been able to challenge amateurs too. Grease the bottoms of both sides with olive oil. The oil should be put in a fair hand. Grill the first bases on the other side for 2-3 minutes direct medium heat (gas grill, therefore, all the burners halfway). They may ehjempinä the grill when the pressure is on slightly oiled baking paper to a piece in which they can carry on the rack (which they of course again placed in the paper side up). Once the base is firmly and level grill, paper can be nypätä off. When the bottoms have a little color to the lower surface, get them from the grill to be filled. At this stage they have already rapsakoituneet to the extent caso that the movement to be successful even with a spatula. Turn the soles so that you just fried side facing up and spread them with tomato sauce and your choice of fillings. Grill them, then re-direct medium heat until the cheese melts - and now less than had, in the first phase paistumaton pohjakin gets its color (approximately 4-5 minutes). Ready-made pizzas can still decorate with fresh herbs, such as basil.
9 Comments: At 21/6/07 10:39, Sun Wind said ... Oh jösses when the show herkulta: D!! This is something I have to try, even if you can only reach after midsummer, the grill's edge! 21.06.07 at 11:08, Rosemary said ...
It was really fun to try at last, barbecue pizza, caso when the summer is (baking) of the oven just is not attractive. Surprisingly easy to do those little pizzas were completed, as long as your oil bases enough and wide enough to load used as a reference. And the cover is good to have a barbecue, so that the heat is evenly distributed (as elsewhere in the bottom of the pizza). If you want to, say, the filling of bacon or tomato, so I guess they will be available in advance cook for a while on the grill. At 21/6/07 16:15, triini said ...
The scouts yes, I have to say that we (at least in my troop) is used to do pizza camps and trips either Trangia or open fire. The best pizza I've definitely eaten nokisessa nuotiopannussa fried and sticky 10-year-old child to the ground-baked dough. Generally, at least the cheese has been neulassattumia narskunut and the bottom of the sand. It is the joy of success! The rack I have not yet tested the pizza, but I think summer camp to take back the damage :) At 3:51 22/06/07, Pepper Mill said ...
I confess myself at a younger age Liehu patrol. There you will have missed one of the very deep into the minds junttautunut cooking experience. We will not be contrary to the advice of all my friends have been burned with Trangia blank, but "we saved sinolia" closing the burner kansilipareen and a half-full timber of cooking equipment backpack. Next cooking time was this memorable. Sinolia had apparently spilled a discreet drop of the boiler, where the next day we made pussiperunamuusia. Denaturants have to be really strong and effective, as the rest of the
No comments:
Post a Comment