"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pizza on the Grill Recipe

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This recipe for Pizza on the Grill, by , is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Clark

Category:
Category:

Ingredients:  
Ingredients:  
3 c all-purpose flour
2 tsp kosher salt
1 tsp active dry yeast
3 tbsp olive oil, divided
1 1/4 to 1 1/2 c warm water

Directions:
Directions:
1. Place flour, salt and yeast in a food processor; pulse until blended. While processing, add t tbsp oil and enough water in a steady stream for dough to form a ball. Turn the dough onto a floured surface, knead until smooth and elastic, 6-8 mins,
2. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1 1/2 hrs.
3. Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10 inch circles; place each on a 12x12 in piece of greased foil. Brush top with remaining 1 tbsp oil. Cover with plastic wrap; let rest 10 mins.
4. In a 6 qt stockpot heat the oil over medium high heat. Add beet greens; cook and stir until tender, 3-5 mins. Add minced garlic, cook 30 secs longer. Remove from heat; stir in the balsamic vinegar.
5. Carefully invert pizza crusts onto oiled rac; remove foil. Grill covered over medium heat until the bottoms are lightly browned, 3-5 mins. Turn, grill until second side begins to brown, 1-2 mins.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min plus rising

 

 

 

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