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Grilled Pizza

Grilled Pizza
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A Wonderful Pizza that you cook right on the BBQ!
Prep Time
60 minutes
Prep Time
60 minutes
Grilled Pizza
Print Recipe
A Wonderful Pizza that you cook right on the BBQ!
Prep Time
60 minutes
Prep Time
60 minutes
Ingredients
Servings:
Instructions
  1. Dissolve the yeast in the warm water with the sugar.
  2. After 5 minutes stir in the salt, johnnycake meal, whole-wheat flour, and oil.
  3. Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed.
  4. Place the dough on a floured board, and knead it for several minutes, adding only enough additional flour to keep the dough from sticking.
  5. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil.
  6. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let rise in a warm place, away from drafts, until doubled in bulk, 1 1/2 to 2 hours.
  7. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If it is sticky, knead in a bit more flour. Divide into four balls.
  8. Cover the balls with plastic wrap and allow to rise at room temperature for about 45 minutes.
  9. While the dough is rising, prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals and set out topping ingredients.
  10. Place on dough on a large inverted cookie sheet brushed with 1 to 2 tablespoons extra virgin olive oil.
  11. Turn the dough over to coat it with oil.
  12. With your hands, spread and flatten the pizza dough into a 10 to 12- inch free form circle, 1/8-inch thick.
  13. If you find the dough shrinking back into itself, allow the dough to rest for a few minutes, then continue to spread and flatten the dough.
  14. Do not make a lip, you may end up with a rectangle rather than a circle; the shape is unimportant.
  15. Take care not to stretch the dough so thin that small holes appear. If this happens, all is not lost. Rather than try to repair them, avoid them when adding toppings and drizzling with olive oil.
  16. When the fire is hot, use your fingertips to lift the dough gently by the two corners closest to you, and drape it onto the grill.
  17. Catch the loose edge on the grill first and guide the remaining dough into place over the fire.
  18. Within a minute, the dough will puff slightly, the underside will stiffen, and grill marks will appear.
  19. Using tongs, immediately flip the crust over onto the coolest part of the grill.
  20. Quickly brush the grilled surface with 2 teaspoons of virgin olive oil.
  21. Spread 1/4 cup of Parmigiano-Reggiano cheese, 2 tablespoons Pecorino Romano cheese, 1/4 cup Fontina cheese over the entire surface of the pizza.
  22. Dollop with 6 tablespoons of the tomatoes and top with 1 tablespoon of the parsley.
  23. Drizzle the entire pizza with virgin olive oil.
  24. After the toppings have been added, slide the pizza back toward the hot coals so about half of the pizza is directly over the heat.
  25. Rotate the pizza frequently so that different sections receive high heat checking the underside by lifting the edge with tongs to be sure it is not burning.
  26. The pizza is done when the top is bubbling and the cheese has melted.
  27. Garnish with basil and serve immediately.
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Hot Butter Rolls

Hot Butter Rolls
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Warm homemade rolls are a great addition to any meal.
Servings Prep Time
6 rolls 15 minutes
Servings Prep Time
6 rolls 15 minutes
Hot Butter Rolls
Print Recipe
Warm homemade rolls are a great addition to any meal.
Servings Prep Time
6 rolls 15 minutes
Servings Prep Time
6 rolls 15 minutes
Ingredients
Servings: rolls
Instructions
  1. Preheat oven to 350Ëš
  2. Stir together the yeast and 1/4 cup of warm water. Let stand about 5 minutes.
  3. Mix together 1 cup flour, sugar, and salt until well blended.
  4. Add the yeast mixture, 1 egg, and milk until well blended.
  5. Add the butter, 1 tablespoon at a time until combined.
  6. Add enough of the remaining flour to the dough until it is no longer sticky.
  7. Place the dough in a well greased bowl, turning over to coat all of the dough. Cover and let rise in a warm place for about an hour or until the dough has doubled in size.
  8. Punch down dough and divide it into fourths. Shape each fourth into 6 1 inch balls. Place the balls of dough on a lightly greased 13 X 9 inch pan. Let rest 1 hour.
  9. Mix together 1 tablespoon of water, and the other egg, brush on top of the rolls, and sprinkle with the sesame or poppy seeds.
  10. Bake in a 350 degree preheated oven for 15 to 20 minutes or until golden brown.
  11. Rolls may be frozen up to about 3 months.
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Pizza Dough

Pizza Dough
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Homemade Pizza is great. Here is a good recipe for the dough.
Prep Time
45 minutes
Prep Time
45 minutes
Pizza Dough
Print Recipe
Homemade Pizza is great. Here is a good recipe for the dough.
Prep Time
45 minutes
Prep Time
45 minutes
Ingredients
Servings:
Instructions
  1. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
  3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
  4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
  5. Cover the dough with a damp towel and let rest 15 to 20 minutes.
  6. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
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Four-Cheese Pizza with Pesto Sauce

Four-Cheese Pizza with Pesto Sauce
Print Recipe
There is nothing like homemade pizza! Here is a great recipe for four cheese pizza with a pesto sauce.
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Four-Cheese Pizza with Pesto Sauce
Print Recipe
There is nothing like homemade pizza! Here is a great recipe for four cheese pizza with a pesto sauce.
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Ingredients
For the pizza Dough
For the pizza
Servings: people
Instructions
For the pizza dough
  1. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
  3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
  4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
  5. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes.
  6. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
For the Pizza
  1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
  2. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
  3. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza. Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan.
  4. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.
  5. When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.
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Ultimate Cinnamon Rolls

Ultimate Cinnamon Rolls
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One of the "Best" Cinnamon Roll recipes we've seen!
Prep Time
45 minutes
Prep Time
45 minutes
Ultimate Cinnamon Rolls
Print Recipe
One of the "Best" Cinnamon Roll recipes we've seen!
Prep Time
45 minutes
Prep Time
45 minutes
Ingredients
Dough
Frosting
Servings:
Instructions
  1. Add the warm water to the yeast and soak 10 minutes.
  2. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid.
  3. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition. Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour.
  4. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
  5. Press dough down and divide into workable size. Roll dough out into a rectangle. cover with melted butter.
  6. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on a layer of raisins.
  7. Roll up jellyroll fashion. Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick.
  8. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until the rolls fill the pan generously...about another hour.
  9. Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tin foil until the end of baking. Do not over bake rolls.
  10. Remove immediately from pan by inverting onto a place and then tip over onto another plate.
  11. Frosting: Stir in enough milk or cream to reach a thick, hardly able to stir consistency. Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
  12. Enjoy!
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Naan Bread

Naan Bread
Print Recipe
Simple Flat bread
Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Naan Bread
Print Recipe
Simple Flat bread
Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. In a glass-measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5
  2. Sift together the flour and salt into a large bowl. Make a well in the center of the flour and pour the yeast mixture and oil into the center. Mix together with
  3. your fingers until a smooth dough forms, working in a small amount of additional flour as needed. Knead for 3 minutes.
  4. Oil a small bowl with the remaining butter or oil. Place the dough into the bowl, turning to coat, and let rest until doubled in size, about 1 hour.
  5. Preheat the oven to 400 degrees F.
  6. Divide the dough into 6 pieces and gently roll into 6 circles on a lightly floured surface. Bake on a baking stone, or a lightly greased baking sheet, until just golden brown and puffed, about 12 minutes.
  7. Serve immediately.
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