Grilled Pear, Goat Cheese and Pancetta Pizza
I’m SO excited for all of the awesome recipes being shared today for this weeks installment of #SundaySupper … I’ve really felt more inspired in my cooking through the last two weeks than I have in months. And even though it’s been far too hot to cook something from scratch every day, I can definitely feel myself having that ‘pull’ to get in the kitchen and experiment.
I was a little nervous about what I had in mind this week. See, besides that fact that I’ve never grilled any kind of pizza before, I’ve also never made my own dough. Eek! Honestly, I don’t think I’ve ever had a package of active dry yeast in my house. When I found the pizza dough recipe from The Mom 100 Cookbook, I knew I had simply been psyching myself out. I could totally do this.
And then my husband told me it was supposed to rain all day. Crud. Thankfully, the rain held out (though I’d be perfectly fine with a nice, steady rain to lull me to sleep tonight) and the pizza dough was a piece of cake. Grilling it? Much easier than I had anticipated. Without further adieu, my pizza creation:
(2 – 12″ Pizzas or 4 – 6″ Pizzas)
Homemade Pizza Dough (The Mom 100 Cookbook recipe):
1 pkg (1/4 oz) Active Dry Yeast (2-1/4 teaspoons)
1 teaspoon Granulated Sugar
1 teaspoon Kosher or Course Salt
2 Tablespoons Olive Oil, plus extra for coating the bowl
3 Cups All-Purpose Flour
Place the yeast and sugar in a large bowl. Add 1 cup of warm water and let it sit until small bubbles form (about 10 minutes.) Mix in the salt and olive oil. Gradually add the flour, mixing as you go, until the dough pulls away from the sides of the bowl. Turn the dough onto a lightly floured work surface and knead it until smooth (about 4 minutes.) Place the dough in a well oiled bowl and cover it with plastic wrap or a tamp dish towel and let it sit undisturbed until it has doubled in size (about 1 – 1.5 hours.) While you dough is resting, you will move on to the pears…
2 Bartlett Pears, Grilled and Diced
8 oz Herbed Goat Cheese, Crumbled
6 oz Diced Pancetta
Preheat your grill on high heat. While your grill is coming to temperature, slice your pears in half and remove the cores with a melon baller or knife. Brush the cut side of each pear with olive oil and place cut side down on the grill. Grill the pears for about 10 minutes, or until they begin to soften slightly and have nice grill marks.
Pull those off the grill and dice them once they are cool enough to handle. Once they’re diced, your ready to go for the dough…
Punch down the dough and divide it into 2 pieces for 12″ pizzas or 4 pieces for 6″ pizzas. Again, on a lightly floured work surface, roll the dough out to the desired size. I recommend having a nice flat, but portable, surface available for transferring your dough. I used a cutting board.
Move your rolled dough to whatever surface you choose and brush the top with olive oil. Place the dough on the grill (still on high heat), olive oil side down. It will only take a minute for you to see the dough starting to fluff and bubble a bit. Keep a check on the underside of your dough, and once it’s browning and has some nice grill marks, pull it off. Your dough will be seeing the grill again, so don’t over do it just yet.
Starting with the uncooked side up, brush your dough with olive oil again. Flip the dough so that the grilled side is up and repeat the olive oil. This side (the grilled side) is where you will add your toppings. Layer on your toppings, goat cheese first, then pancetta and finally the pears. Hold off on the basil, though. It never touches the grill.
Slide your pizza back on the grill and close the lid. You’re still cooking on high heat, so it won’t take long, but you are just heating your toppings and melting your cheese at this point. The underside of your dough is really already cooked, you’re simply browning it up and bit. As soon as your cheese has melted, pull the pizza off the grill and sprinkle the top with the chopped basil.
These pizzas were perfectly crisp, sweet and savory. Even my ‘chicken tenders and french fries’ husband approves! The dough also works great for other variations. My kids enjoyed plain ol’ pepperoni and mozzarella and were perfectly happy to ask for seconds!
Honestly, after making my own dough and tasting the difference cooking a pizza on the grill can make, I don’t know that we’ll ever eat pizza at home any other way again! Making your own also provides a great way to make sure everyone around your #SundaySupper dinner table is happy with their pizza and asking for seconds.