Cooked Food Recipes

Pizza on the Grill

pizza and oberonAs I was thinking about the upcoming holiday weekend, I wanted to share this post from my former Blogger account. Let’s celebrate independence from hot kitchens too! One way to keep the house cool during the summer is to use the outdoor gas grill. We have had good luck using an outdoor gas grill as an oven. Not only have we cooked traditional grilled fare, but we have baked burritos and stuffed jalapeños in it – even muffins.

Bob has developed a fabulous pizza on the grill recipe. Because the recipe makes enough dough for two batches – and it freezes easily – it can be eaten twice as often! The added benefit to keeping the house cooler is that pizza tastes great on the grill. For the pizza you will need the usual ingredients: home-made crust, your favorite pizza sauce, and Michigan toppings and cheeses. The goat cheese from Dancing Goat Creamery is especially good on a grilled pizza.

Bob’s Pizza Crust
1 package yeast
1 teaspoon honey
1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1 cup warm water (105-115 F)
1 teaspoon kosher salt
1 Tablespoon cooking oil

1. Dissolve the yeast and honey in ¼ cup warm water.
2. Combine the flour and salt. Then add the oil, yeast mixture, and remaining ¾ cup of water.
3. Knead until elastic and smooth.
4. Cover with a damp cloth and let rise for 2 hours at room temperature.
5. Divided into 4 pieces and shape into balls
6. Cover with a damp cloth and let rest for 1 hour.
7. Either use immediately or wrap in plastic and refrigerate for 24 hours. This dough may also be frozen for later use.

When grilling a pizza you must be prepared to work quickly. Preheat the grill on high. (You may need to experiment with your grill since they vary.) Bob leaves the center burner off, so the temperature is hot yet manageable.

1. Pre-cook the toppings. We do this on the side burner of the grill.
2. Roll out the dough balls. The thickness can vary, but he likes to maintain some “breadiness.” A bit thicker dough is also easier to handle. He makes two pizzas at a time.
3. Brush a very generous amount of Extra Virgin Olive Oil on one side of each crust.
4. Place the oiled side of the crust directly on the grill.
5. Oil the top of the crusts and close the cover.
6. Within a few minutes, the crust will be ready to flip with a spatula. So, be ready. The bottom should be browned but not burned.
7. Flip the crusts and close the grill cover.
8. Remove the crusts when the second side is browned.
9. While off of the grill, layer the sauce on top and then add the prepared toppings and cheese.
10. Place the prepared pizzas back on the grill and close the top. Bake just enough to melt the cheese and warm the toppings. About 2-3 minutes.
11. Serve and Enjoy!

pizza crust2

pizza on the grill

SUBSCRIBE – don’t miss any posts! 

BBQ Tofu

If you’ve spent much time in Grand Rapids, you know about – and probably frequented – Gaia Cafe. It closed in 2014. But, I still have their BBQ tofu recipe! It was the best. The recipe was published in Grand Rapids Magazine in 2012, and I recently came across it in a folder. It has a few steps, so you have to get started a day or so ahead of when you will serve it.

First, freeze up a package or two of water packed extra firm tofu at least over night. Thaw it, slice into 3/4 inch slices, and squeeze the water out of the tofu until it’s fairly dry.

marinaded BBQ TofuMake a batter of a mixture of natural peanut butter combined with a bit of coconut milk (I used the full fat coconut milk in the can) and a generous pour of naturally fermented soy sauce – so it has the consistency of thin pancake batter. Adjust the flavors to your taste.

Dip each tofu slice into the batter, place on a lightly oiled baking sheet, and bake in 350 degree oven for 25 – 30 minutes until slightly dry.

Remove from oven and cool.

finished BBQ tofuLine the bottom of a small cake pan with your favorite barbecue sauce and layer in the tofu slices, adding barbecue sauce to cover each layer.

Bake 35 more minutes at 325 degrees. Remove from oven and let cool. When ready to serve, cook in a frying pan to heat through.

The instructions are as casual as the restaurant. But, it’s very easy to make and tastes delicious. I served it with MI asparagus, cornbread made from MI corn from Hampshire Organic Farms, and a side of my own home canned MI applesauce.

Now, if only I could get my hands on the recipe of the famous Gaia cookie!

BBQ tofu with corn bread

SUBSCRIBE and learn to eat local.