There are days when the kitchen is just too hot. When the thought of turning on the oven is just too much! What to do, what to do?! I’ll give you a step by step tutorial on how I threw together a little pizza dough, fresh heirloom tomato sauce and grilled it on up! A great way to beat the heat!The dough was super simple and adapted from “The Pioneer Woman’s” cookbook. With the help of my trusty kitchen aid mixer I had a dough ready in no time flat. Here we gooooo….
Whole Wheat Pizza Dough:
adapted from “The Pioneer Woman Cooks” cookbook
1 t. active dry yeast
1 1/2 C. hot water
Sprinkle the yeast into a bowl of hot water and let it start proofing
In your mixer bowl combine and mix:
2 C. all purpose flour
2 C. whole wheat flour
1 t. kosher salt
Drizzle in 1/3 C. olive oil into the flour mixture and mix, with the dough hook, only until it is incorporated. Add the gently stirred yeast and water mixture to the flour. Mix until the dough comes together.
At this point I put the dough ball in a clean bowl, drizzled with a little olive oil and covered with plastic wrap. I stored this in the refrigerator for a few days until I was ready to use it. Simple!
Next up: Heirloom Tomato Pizza Sauce
This recipe is not written anywhere. I literally was just grabbing likely ingredients and weaving my way towards a pizza sauce. Olive oil was drizzled in a heated saute pan (maybe a tablespoon or so) with a pressed garlic clove added. This was heated about 1 minute…burned garlic is not a welcome addition! I chopped up 3 heirloom tomatoes…
Add this to the olive oil mixture. I added in fresh oregano, fresh basil, salt and pepper. Not sure of quantities. I tasted as I went along!
I was a little worried about quantity of sauce as this cooked down. So I grabbed a can of San Marzano roma whole tomatoes and added it in. I threw in a dollop of tomato paste and a splash of balsamic vinegar. Let it simmer for about hour. It is important to taste along the way – and to really get in the mood – sip some wine! My sauce looked like this after the nice long simmer. I wasn’t after a silky smooth sauce – I wanted texture. This is real life.
Then it is just a matter of grilling off the pizza dough, getting your toppings ready and heating those pizzas up! Make sure the pizza dough is well oiled before you put it on the grill! A low-medium heat will do and it only takes a few minutes per side. For the second side I ‘undercook’ it because it will cook off once the toppings get put on and heated through.
Grill up the dough –
Top it –
I caramelized fennel and onion, sauteed some deli ham, chopped up some roasted garlic and had some pre-packaged shredded pizza cheese. There was some fresh oregano and tarragon thrown on. Just because. Return the lovely pies back to the grill and heat them through.
My Mom made a little salad plate of fresh greens, fresh wild blueberries, avocado with a balsamic drizzle.
Add in the pizza and a glass of wine, for health reasons (!), and dinner is served!
Not bad for a thrown together meal on a summery Tuesday night! Thanks for reading!