Grilled BLT Pizza Pinwheels

May 12, 2014

Tired of bland delivery pizza?  Turn your backyard kettle grill in to a pizza cooking machine this grilling season with a little help from Patio Pizzeria: Artisan Pizza & Flatbreads from Karen Alder and Judith Fertig.  From flatbreads, bruschetta, panini and more, Alder and Fertig guide you through an entire range of grill kissed dishes, including one of my kid’s favorites – BLT Pizza Pinwheels.

grilled pizza

BLT Pizza Pinwheels

BLT Pizza Pinwheels

(Reprinted with permission from PATIO PIZZERIA © 2014 by Karen Adler and Judith Fertig, Running Press, a member of the Perseus Books Group)

The same flavors that make a bacon, lettuce, and tomato sandwich taste good are even better in this rustic roll. For a vegan version, use vegan mayonnaise, then switch out the bacon for seitan or smoked tofu or even the grilled eggplant. Make it your own.

Ingredients

1 recipe Classic Pizza Dough (recipe follows)

All-purpose flour for dusting

2 tablespoons good-quality mayonnaise

1 garlic clove, minced

1/2 cup fresh basil leaves, larger leaves torn into smaller pieces

1/2 cup cooked and crumbled bacon

1/2 cup diced plum or cherry tomatoes

1/4 cup cornmeal

Extra-virgin olive oil for brushing

1 tablespoon coarse kosher or sea salt

 

Instructions

Place a cast-iron grill griddle on the grill grates. Prepare a medium-hot fire in your grill.

Roll out the dough to a 19 x 14-inch rectangle on a floured surface. In a small bowl, mix the mayonnaise and garlic together. Spread this over the surface of the dough, leaving a 1/2-inch border of dough. Sprinkle with the basil, bacon, and tomatoes. Starting with a long end, roll the dough over on itself to form a tight cylinder. Pinch the ends closed and gently squeeze the cylinder to make it uniform. Using a serrated knife and a gentle sawing motion, slice the cylinder into 12 rolls. Place the rolls on a tray sprinkled with cornmeal. Brush the tops of the rolls generously with olive oil and sprinkle with the salt.

Using a grill spatula, transfer the rolls the griddle. Close the lid and grill for 8 minutes. Check the rolls. If the underside of the rolls is getting too brown, turn them over. Close the lid and continue to grill for 8 to 12 minutes more, or until the rolls have risen and browned.

 

Classic Pizza Dough

With just a little bit more flour and a little kneading, you’ve got a sturdier dough that more easily forms the classic pizza circle. For a vegan dough, substitute agave for the honey.

Ingredients

2 1/2 cups bread flour, plus more for dusting and kneading

1 1/4 teaspoons salt

2 teaspoons instant or bread machine yeast

1 cup lukewarm water, plus more if needed

1 teaspoon honey

1 tablespoon olive oil

Instructions

In a medium bowl, stir the flour, salt, and yeast together. Combine the water, honey, and olive oil and stir into the flour mixture until the dough comes together. If the dough is dry, add a tablespoon of water at a time until the dough is just moist. Transfer the dough to a floured surface. With the heel of your hand or your knuckles (or both), knead the dough, adding flour as necessary to keep it from sticking, until it is smooth, not sticky, and springs back like a pillow when you make an indentation in the dough with your knuckle, about 4 minutes. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, about 1 hour. Use immediately, or refrigerate for up to 3 days before baking. Let come to room temperature before using.

Variation: Garlic and Herb Pizza Dough. In a small skillet over medium heat on the stovetop, sauté 2 tablespoons of minced garlic in 2 tablespoons of olive oil until golden. Stir in 2 teaspoons of dried Italian herb seasoning. Let cool, then add the garlic mixture to the dough with the water, honey, and olive oil. Proceed with the recipe as directed.

Variation: Whole Wheat Pizza Dough. Use 11/4 cups of finely ground whole wheat flour and 11/4 cups of bread flour, and add an extra 1/2 teaspoon of salt and 1/2 teaspoon of instant yeast. Let the dough rest for 30 minutes after mixing and before kneading to let the whole wheat flour absorb the liquid. Then proceed with the recipe.

Variation: Brick Oven–Style Dough. The lower-protein “00” flour (available online and at Italian markets) lets you roll or hand toss this dough very thinly. Simply substitute “00” flour for the bread flour and continue with the recipe.

 

Slow-Rise Pizza Dough

Good things come to those who wait the 24 to 48 hours it takes for this dough to rise—namely, a pizza dough with a slight sourdough tang and great flavor. For a vegan dough, substitute agave for the honey.

Ingredients  

(Makes 4 6-inch individual pizzas)

2 1/2 cups bread flour

1 1/4 teaspoons salt

1/4 teaspoon instant or bread machine yeast

1 cup lukewarm water, plus more if needed

1 teaspoon honey

1 tablespoon olive oil

Instructions

In a medium bowl, stir the flour, salt and yeast together. Combine the water, honey, and olive oil and stir into the flour mixture until the dough comes together. If the dough is dry, add 1 tablespoon of water at a time until the dough is just moist. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, 24 to 48 hours. Use immediately, or refrigerate for up to 3 days before baking. Let come to room temperature before using.

Related Topics: Blt Pizza Pinwheels | Editor's Picks | Grilled Pizza | Grilled Pizza Pinwheels | Grilled Pizza Recipe | Judith Fertig | Karen Adler | Patio Pizzeria | Perseus Books Group | Pizza Dough Recipe

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