Food: Make pizza on the grill this Fourth of July
Free Press Food Columnist
Jalapeño Garlic and Oregano Grilled Pizza
Makes 4 pizzas
• 8 tsp. vegetable oil
• 1 pound pizza dough
• All-purpose flour, for rolling
• 4 jalapeños, thinly sliced crosswise, seeds discarded
• 4 small cloves garlic, minced
• 3 cups shredded mozzarella
• 2 tsp. dried oregano.
Preheat grill so that 2/3 of grill is on high heat and 1/3 is on low heat. Cut dough into 4 equal pieces. On a lightly floured work surface, roll out each piece of dough into a 6” circle. Cover dough loosely with plastic wrap and let rest 10 minutes.
Coat a large, rimmed baking sheet with oil. Gently stretch a piece of dough into a 9” round, then place on oiled pan to coat both sides. Repeat with other pieces of dough and set aside on another baking sheet.
Working 2 pieces at a time, lift a dough round and drape it over the hot part of the grill. Repeat with second piece. Grill over high heat until seared, about 10 seconds. Using tongs, rotate dough and continue cooking 10 to 20 seconds more. Turn dough over and move to the cooler area. Apply 1/4 of the toppings to each piece of dough, then slide dough back and forth between hot and cool areas to finish cooking dough, melt cheese, and heat toppings, about 30 seconds more. With a large metal spatula, transfer pizzas to a cutting board, slice, and serve. Repeat with remaining dough and toppings.
Every year, we celebrate our nation’s Independence Day with food, fireworks and we also give a nod to folks currently serving or who have served in our military.
Some people even get a long weekend — geez, some people!
Living in western Colorado, we have myriad celebratory choices for the holiday. Some people head to the mountains and lakes, some take to the rivers, some even take in a ballgame, still more host parties at home.
The one common theme is food. And people are not satisfied with just dogs and burgers anymore (though they can be spiffed up quite nicely, thank you).
I personally like to play with recipes on the grill. Making individual pizzas on the barbecue works well. Buy small, pre-made pizza dough at the store or even use tortillas; just let your cooking freak flag fly!
To learn more about grilling pizza, head to http://www.oprah.com/food/Grilled-Pizza-Recipes-Best-Toppings-for-Grilled-Pizza.
Our next pop-up restaurant —Tacoz — is set for Wednesday, July 9, at the Veterans of Foreign Wars building (14th & Ute) from 5-7 p.m.
Those who know me know how much I love tacos, and the menu will feature my favorites — “Beer-Bar-Coa” beef taco, a chicken carne asada taco and more.
GJ Free Press food columnist Lee Mathis is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached via email at email@example.com, on the Web at http://www.decadencecheesecakes.com, or by calling 970-256-4688. Also, find him on the Web by searching Facebook, Pinterest or by visiting Twitter (@decadenceGJ).
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This summer, the local arts nonprofit Voices will be debuting The ARTery, a tiny mobile space for theater and the arts, a news release stated.