September 3, 2010 by Dana
Today I have an exciting announcement to make! In addition to balancing full time work, grad school, my family, my boyfriend, some semblance of a social life, and (of course) blogging, I’ve decided to add one more feat to my juggling act…. I am entering as a contestant in the inaugural Project Food Blog contest!
I will be competing against thousands of other Foodbuzz Featured Publishers in a series of culinary blogging challenges for a shot at $10,000 and a special feature on Foodbuzz.com for one year! The reason I’m letting you all know this is because I’m going to need your help. In order to move on in each round of the competition, I will need your votes!
Of course, I will always let you know which of my posts are Project Food Blog posts, and how/when to vote. The challenges will begin in a few weeks, so keep your eyes peeled. (No need to fret… I will pester remind you to vote when the time comes).
In the meantime, check out my contestant profile by clicking on the Project Food Blog icon to the right –>
Because I am obviously a glutton for punishment will be stretched pretty thin in the coming months, I am going to need a few shortcuts. And really, who doesn’t need a shortcut every once in a while?
For a homemade tasting, fresh out of the oven (er… grill) pizza, with little-to-no prep time, try this fun grilled pizza “recipe” when you’re short on free time:
1 or 2 balls of pizza dough from local pizza shop
2 cups pizza sauce from local pizza shop
1 package pre-sliced or shredded mozzarella cheese
desired pizza toppings
For this grilled pizza, make sure any toppings that you choose are pre-cooked/prepared or can be grilled while you grill your crust. There is not enough time for anything to really cook once you add it to the pizza. If you look, you can see my sliced zucchini grilling to the side of the crust in the pics below :)
1. On a large baking pan, liberally oil each ball of dough with olive oil using your hands. You cannot over oil the dough, so be generous. Stretch the dough out into a crust with even thickness (shape isn’t as important), adding more oil if the dough feels too dry. Dough should be stretched thin, but not so thin that it tears when you hold it.
2. Oil the grill very well and set to high heat. Once preheated, carefully drape the stretched crust onto the grill. Keep lid open so you can monitor the dough. When it begins to puff/bubble, flip the dough over (it should be easy to handle at this point).
3. Once flipped, spoon sauce onto crust and add cheese and any desired toppings. Lower the heat to medium and close the grill lid. Let pizza cook for at least 5 minutes. You’ll know it’s ready when cheese is fully melted and begins to bubble.
This pizza is super tasty and requires such little preparation. It is the perfect dinner when you’re stretched for time/sanity and want something comforting, easy, and delicious. You may not use all of the sauce if you are only making one pizza. We used our extra sauce for dipping, but it can also easily be frozen for the next time you decide to enjoy some grilled pizza!