30
June
2015
|
10:44 PM
America/New_York

Tips from the Chef: Hickory Grilled Pizza

July is National Grilling Month! Sick of serving the typical hamburger and hot dog at your family’s barbeque? Not a problem! Thad Campbell, Executive Sous Chef for the Hershey Entertainment Complex, is here to help make your next family barbeque an unforgettable event. Follow his easy recipes below for a unique barbeque experience:

Hickory Grilled Pizza with Homemade Turkey Andouille Sausage, Mozzarella, Basil, Grilled Vidalia Onions and Roasted Dulcetta Peppers

(Use propane grills with no smoking feature)

Recipes:

  • Basic Pizza Dough
  • Pizza Sauce
  • Turkey Andouille Sausage
  • Making the Pizza

 

Basic Pizza Dough

Yield: 2 – 10 inch pizzas

1 ½ cups warm water
1 package active dry yeast
3 ½ cups bread flour
2 Tbl extra virgin olive oil
2 tsp iodized salt
1 tsp granulated sugar

Directions


Place the warm water into a large bowl and sprinkle the yeast evenly over the water. Let the yeast sit for 5 minutes at room temperature until the yeast is dissolved. Using a wooden spoon, stir in the sugar, salt, olive oil and ½ of the flour. When mixed thoroughly, add remaining flour and knead until the dough is smooth and elastic (about 10 minutes.) If dough is a little too wet, sprinkle with a little more flour.

Place the dough into a large bowl that is coated with a thin layer of olive oil. Cover the dough with plastic wrap and sit in a warm place until it doubles in size (about 1 hour.)

 

Basic Pizza Sauce

Yield: 3 cups

1 – 15 oz can tomato sauce
½ – 12 oz can tomato paste
2 tsp basil (dried)
½ tsp thyme (dried)
1 Tbs oregano (dried)
1 tsp granulated sugar
1 tsp fennel seed
1 tsp onion powder
1 tsp granulated garlic
1 tsp kosher salt

Directions


Place fennel seed into a sauce pot and heat over low heat until aromatic. Place all of the remaining ingredients into a sauce pot and stir well. Heat over medium low heat while stirring constantly and bring to a simmer. Cover and simmer for 30 minutes while stirring periodically. Remove from heat and cool.

 

Turkey Andouille Sausage

Yield: 2 ½ pounds

2 ½ pounds ground turkey
4 Tbl paprika
2 Tbl minced garlic
2 ½ Tbl ground black pepper (butcher grind)
2 Tbl Kosher salt
1 Tbl onion powder
¾ tsp chili powder
¾ tsp crushed red pepper
½ tsp cumin
2 tsp liquid smoke

Directions


Combine all ingredients into a bowl and mix well, cover tightly and refrigerate overnight. Shape into meatballs or patties. Brown in a sauté pan over medium heat and cook to 165F, remove from pan and serve immediately or chill.

 

Making the Pizza

½ cup Hickory Wood Chips (soak in water)
4 Dulcetta Peppers (cut in half, remove stem and seeds)
1 Vidalia Onion (Cut into ¼ inch rings)
¼ cup Extra Virgin Olive Oil
1 tsp Minced Garlic
½ tsp Kosher Salt
½ tsp Cracked Black Pepper
½ recipe Basic Pizza Dough
½ recipe Basic Pizza Sauce
1 ½ cups Mozzarella (fresh or shredded)
4 each Basil Leaves (Sliced thin)
¼ cup Corn Meal
¼ cup Bread Flour

Directions (this method is for a typical non-smoker outdoor grill)


Combine flour and corn meal and set aside. In a small bowl, combine olive oil, garlic, salt and pepper. Brush ½ of the oil onto the onion rings and peppers. Drain water from wood chips. Place into a large sheet of aluminum foil and roll like a cigar leaving an opening on each end and fold up the ends of the foil to create little chimneys. Place foil pack underneath the grates of the grill where you will be grilling. Preheat your outdoor grill to high heat. Roast peppers and onions on the grill until tender and remove from heat. Chop into bite size pieces and clean the grill grates.

On a smooth and clean surface, sprinkle some of the cornmeal-flour mixture. Shape the pizza by flattening it onto the surface with your hands. Use your fingers to stretch out the dough into a 12 inch circle. Let sit for 2 minutes and re-stretch to a 12 inch circle. Place onto a floured flat tray.

Check the hickory chips. If they are not producing smoke then repeat process above.

Brush oil onto the clean grates and slide the pizza dough off of the tray onto the grill. Close the lid of the grill and let it cook for 2 minutes. Rotate the dough 45 degrees and cook for one more minute. If the dough is not getting nice grill marks then raise the heat a little bit. Once the dough is slightly brown, use a spatula to transfer back to the tray and make sure that the dough is brown side up. Reduce the heat of the grill to medium low. Add your sauce to the dough and spread evenly. Place your toppings but reserve the basil for later. Slide the pizza back onto the grill and close the lid. Cook until the cheese is bubbly (about 2-3 minutes.) Remove the pizza from the grill and finish with the basil and let sit for 2-3 minutes. Serve immediately.

Additional recipes from our chefs can be found at www.HersheySweetRecipes.com. For additional information about the dining options in Hershey, PA visit www.DiningInHershey.com.

 

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