Delpha, author of the recently launched cookbook “Grilled Pizza the Right Way,” uses grilled pizza dough with fresh strawberries marinated in Triple Sec and sugar, blueberry preserves and finished with some whipped cream.
Independence Day Pizza
Makes 1 pizza
12 medium strawberries, hulled and cut in half lengthwise
1 tablespoon granulated sugar
1 tablespoon orange liqueur such as Triple Sec or Cointreau
5 ounces oiled Pizza Dough (recipe follows)
1/3 cup blueberry preserves
Good quality canned whipped cream (I used homemade)
Place strawberries, sugar and orange liqueur in bowl and stir to incorporate. Let sit 30 minutes.
Preheat grill to high.
Lightly grease metal work surface (such as the back of a cookie sheet) and palms of your hands. Place dough ball in center of surface and press down evenly with your hand. Working with both hands, start in middle and spread dough out with palms while stretching the outer edges with your finger. You want a 12-by-8-inch rectangle.
Brush grill grate with oil. Place one dough round on the grate on hotter side of grill and cook until lightly charred and no longer sticking, 2 to 3 minutes. Using tongs, turn dough over and move to indirect zone of grill.
When you turn the pizza over to indirect side of grill, spread blueberry preserves all over with the back of a spoon. Place strawberries all around the pizza in a checkerboard-type pattern. Move pizza to direct side of grill and rotate every 15 to 30 seconds until bottom is crispy. Remove pizza from grill and spray whipped cream in little dots all over the pizza (like stars), slice and serve.
(Recipe from “Grilled Pizza the Right Way” by John Delpha, Page Street, April 2015, $19.99)
Yields enough for 2 large pizzas.
2 1/4 cups warm water
4 teaspoons yeast
1 tablespoon sugar
2 tablespoon extra-virgin olive oil
5 cups all-purpose flour
1/2 cup semolina
1 tablespoon salt
Place water, yeast and sugar in bowl of stand mixer. Let sit for 5 minutes until yeast is activated (bubbly). Add oil, and then dry ingredients. Place dough hook on mixer and turn to medium low. Mix for approximately 5 minutes until a smooth ball appears. Turn mixer to medium high and knead for approximately 2 minutes more until ball obtains a light shine. Dough can be put in bag and refrigerated for use within the next 3 days or frozen for up to a month.