- Cook all your large pieces for toppings first, especially meats.
- Leave one grill burner off to create some heat circulation
- Carefully grill the crust before topping and cooking
Tuesday, August 3, 2010
Donna's Test Kitchen - Grilled Boboli Pizza
My parents won’t be able to make the Boboli Beat BBQ Boredom Grilled Pizza Party in a few weeks and having been offered the opportunity to virtually participate in advance, my Mom (Donna) really came through. Thanks Mom!
We all converged on the family place in VT for the weekend where Mom had prepared to make a grilled pizza with a whole-wheat Boboli for lunch. This was definitely a good opportunity to try the process ahead of time and have a fantastic lunch. And I got a serious run for my money when it comes to flavor combinations with this one. Check this out.
The grill in VT has two burners and both were used to preheat the grill. Then we shut off on and put the heat down to medium for the other.
Using some olive oil we grilled the crust for 4-5 minutes per side, watching closely for burning. It came off the grill to be topped hissing a bit and with a nice crisp outside. The apples were sautéed in the butter until fork tender. The rosemary was added at the end of the sauté until fragrant. The tomato jam was used to cover the warm crust and the apples were arranged around the crust, including the center. We spread the cheese on top and went back the grill. Here is where we observed a useful logistical lesson but avoided learning it the hard way. Have tools ready to move the pizza back and forth from the grill. The Boboli will not support itself and nor do you want it to. A large spatula and tongs or a flat pan with no sides will work best.
The pizza needs to be rotated for even cooking and melting and requires a watchful eye. Cooking times will vary. We removed it from the grilled, let it stand a bit and dug in.
Mom and Dad are hotly anticipating some delightful pizza So was the camera guy!