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Grilled Pizza with Egg and Pepperoni

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  • Author: Mike Vrobel
  • Total Time: 2 hours
  • Yield: 8 small pizzas 1x

Description

Homemade food processor pizza dough grilled into small pizzas, topped with a quick tomato sauce, pepperoni, mozzarella and an egg baked right on top.

Ingredients

Scale

Pizza dough

  • 4 1/2 cups (20 ounces / 567 grams) bread flour (or all-purpose flour), plus more for sprinkling
  • 1 envelope (2 1/4 teaspoons / 7 grams) instant yeast
  • 1 1/2 teaspoons (9 grams) table salt
  • 2 tablespoons (30 ml) olive oil
  • 1 1/2 cups (340 ml) water

Pizza sauce

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can tomato sauce
  • 1 sprig fresh oregano (or 1/2 teaspoon dried)
  • 1 sprig fresh basil (or 1/2 teaspoon dried)

Toppings

  • Olive oil, for brushing
  • Pepperoni
  • 12 ounces shredded mozzarella
  • 2 ounces shredded Parmesan
  • Eggs, each cracked into a small cup (optional)

Instructions

  1. Make the dough: Pulse the flour, yeast and salt in a food processor to mix. With the processor running, pour the olive oil and water through the feed tube, and process until the dough forms a wet ball, about 30 seconds.
  2. Rise: Knead on a floured counter until smooth and stretchy. Put it in a large bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 1 hour.
  3. Set up the grill: Set up the grill for two-zone cooking, with medium heat on one side and no heat on the other. On a charcoal grill, spread a lit 3/4 chimney of coals in a single layer over half the grill.
  4. Make the sauce: Heat the olive oil in a saucepan over medium heat. Add the garlic, and sizzle for 30 seconds. Add the tomato sauce, oregano and basil, and simmer until thickened, about 10 minutes. Discard the herb sprigs.
  5. Shape: Divide the dough into 8 pieces, and roll each one into a thin 8 inch round on a floured counter. Move them to cookie sheets.
  6. Grill the first side: Brush the tops with olive oil. Working 2 to 4 at a time, lay them oiled side down over direct medium heat. Grill until bubbly on top and toasted on the bottom, about 2 minutes, rotating if there are hot spots. Move back to the cookie sheets, toasted side up.
  7. Top: Spread about 2 tablespoons of sauce on each pizza. Add the toppings, then the cheese (mostly mozzarella, a pinch of Parmesan). For an egg pizza, press a hollow into the center with the back of a spoon.
  8. Finish on indirect heat: Move the pizzas to the unlit side of the grill. Pour an egg into the hollow of any egg pizzas. Close the lid, and cook until the cheese melts and the edges are toasted, about 10 minutes (about 15 for egg pizzas), rotating every 5 minutes.
  9. Serve: Let cool a few minutes, cut into quarters, and serve while you grill the rest.

Equipment

Notes

Equipment: A grill (a Weber kettle or larger) and an 11 cup or larger food processor.

Go crazy with toppings: precooked sausage, green peppers, pickled banana peppers, onions, slivered asparagus, mushrooms or olives.

No food processor? Knead by hand (about 20 minutes) or use a stand mixer. Short on time? Use frozen pizza dough, thawed overnight in the refrigerator.

Roll the dough with a rolling pin, always rolling away from you, and turn it a quarter turn after each roll.

On a gas grill, you can grill the first side with the whole grill on medium, then turn half the burners off while you top the pizzas.

To cut an egg pizza, cut a tic-tac-toe pattern around the yolk instead of through it, and dip the outside pieces into the yolk.

Adapted from Mark Bittman's pizza on the grill and Michael Ruhlman's pizza dough ratio.

  • Prep Time: 30 minutes
  • Rise: 1 hour
  • Cook Time: 30 minutes

Find it online: https://www.dadcooksdinner.com/grilled-pizza-with-egg-and-pepperoni/