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Grilled Pizza with Roasted Peppers, Tomatoes and Manchego Cheese

 We grill a lot over the summer because it takes the heat outdoors. Now that cooler fall temperatures have set in; we grill for the sake of being outside. This Grilled Pizza with Roasted Peppers, Tomatoes and Manchego Cheese is one of our latest grilling endeavors and we loved every last bite. As all great pizzas do, this one begins with a superior crust that includes Hodgson Mill Best for Bread Flour to make it chewy and Hodgson Mill White Whole Wheat Flour to give it body, more flavor and some healthy whole grains. This delicious crust is then topped with fresh tomatoes, roasted sweet peppers, capers, garlic, olive oil and best of all – Manchego cheese. If you’re not familiar with Manchego cheese, it’s a Spanish cheese, primarily made from sheep’s milk, and has a buttery, slightly sharp, nutty taste that goes especially well with fresh produce like the peppers and tomatoes in this pizza. I happen to adore Manchego cheese and jump at the chance to cook with it, so adding it as a layer to this pizza made my heart sing.

You’ll be happy to know, that even though this pizza may come across as gourmet, it can be put together in about the same amount of time it takes to order a pizza for delivery, plus, it tastes so much better than anything you’d get out of a cardboard box.

The cast of characters for this grilled pizza are sweet bell peppers, fresh tomatoes, garlic, a handful of capers, a generous amount of grated Manchego cheese and - the stars of the show – Hodgson Mill Best for Bread Flour and Hodgson Mill White Whole Wheat Flour.  The reason I like to use bread flour in my pizza dough is because it has more gluten than all-purpose flour and therefore creates a chewier crust.  I use Hodgson Mill’s White Whole Wheat Flour because it gives the crust the perfect amount of rustic flavor and texture without coming across as overly whole wheat thanks to its mild taste and finer grain.  It’s also a great way to get whole grains onto our plates because no one in my family balks when pizza’s for dinner. 

 

It takes the dough about 30 minutes to do its thing, so putting it together is first on the list.  Put the flour, egg, yeast, water, brown sugar and salt into the pan of a bread machine and begin the dough cycle. 

 

You may need to add a little more flour or water to get the dough to come together, so I recommend lifting the lid and taking a peek every minute or two during the first 5-6 minutes to see what’s going on as the dough cycle runs.  The dough will be soft, but not sticky and should clear the sides of the pan as it mixes.  After the dough has been sufficiently kneaded, about 10 minutes, turn off the bread machine and allow the dough about 20-30 minutes to rise inside the warm machine with the lid down. 

The dough can also be made in the bowl of a stand mixer equipped with a dough hook or by hand following the same guidelines listed above.

 

While the dough is rising, roast the bell peppers over hot coals until charred all over, about 5 minutes.  Giving my husband permission to ‘burn’ our food is something he considers quite liberating.  

 

 Place the roasted peppers in a brown paper bag and roll down the top to seal it shut. Let the peppers steam in the bag for 10 minutes or until the skin is easy to remove.

Because the peppers are roasted, i.e. cooked, the skins will naturally slip off. Peppers that are added to pizzas cooked in high-temperature ovens for longer amounts of time are typically not peeled because they're being roasted right along with the rest of the pizza. Grilled pizzas cook quickly so it helps to give certain ingredients a head start by pre-cooking them a bit, like these peppers.

Peel the peppers, cut them in half and discard the stems, seeds and cores. Cut the peppers into thin strips, place into a small bowl and set aside.

Meanwhile, shred the Manchego cheese, chop the tomatoes into small dice, portion out the capers and mince the garlic.  Important note: have your toppings ready to go when it comes to grilling pizza; things move quickly once the dough begins to grill. 

 

By now the dough has risen and should look similar to this – about doubled in size from where it started. 

 

 Scoop the dough out onto a floured work surface and divide it into two portions. Each ball of dough makes a large pizza, so I generally freeze the other piece for another time. If you’re having company over or are exceptionally hungry, try using the toppings from one of my other grilled pizzas, like Caramelized Onion and Blue Cheese Grilled Pizza or Grilled Peach Pizza to create yet a second round of grilled pizza goodness. We like grilled pizzas at Hodgson Mill, and Erin just posted a pizza recipe using Hodgson Mill Semolina flour, so check the Pizza section of our recipe blog for other creative ideas.

If you choose to freeze the dough, put it into a freezer bag and freeze for up to three months.

Roll the dough into an 18x18-inch circle shape.

Drizzle the top of the dough with olive oil and spread evenly around with a pastry brush or your fingers.

Transfer the dough to a large baking sheet and take outside to the barbeque grill along with the toppings. 

Place the dough, oiled side down onto the middle of the grill and grill the dough until it’s nicely toasted on the bottom, about 5 minutes. 

 

Before the dough is finished, brush a layer of olive oil over the top.  When it’s done grilling, carefully slide the dough back onto the baking sheet and carefully flip it over so that the oiled side is down and the toasted side is up.  The flip can either be done with your hands or by placing another baking sheet over the top of the dough and flipping it over from one baking sheet to the other.  It’s really not that hard to do; I promise. 

 

Top  the pizza with the cheese, peppers, tomatoes, garlic and capers and then slide it back onto the grill to cook, with the grill lid down,  for about 5-7 minutes or until the bottom of the crust is lightly charred and the cheese begins to melt.  Transfer the pizza back onto a baking sheet, sprinkle with salt, cut into wedges and serve immediately. 

 

 This Grilled Pizza with Roasted Peppers, Tomatoes and Manchego Cheese has turned into one of our new favorite recipes to grill out.  I’m not sure if it’s the crust, with just the right flavor and texture, or if it’s the fresh toppings and my favorite cheese that make this pizza stand out from the rest.   In the end, it was a big enough hit to make our ‘must repeat’ list before grilling season is over.  Don’t put your barbeque away until you try this Grilled Pizza with Roasted Peppers, Tomatoes and Manchego Cheese.    It’s a great way to spend time outdoors and come away with a great dinner, too.  Enjoy! 

Grilled Pizza with Roasted Peppers, Tomatoes and Manchego Cheese

Ingredients

Instructions

In the pan of a bread machine, add the flour, water, egg, brown sugar, salt and yeast.  Run dough cycle for 10 minutes or until dough has been sufficiently kneaded; it should be soft but not sticky and clear the sides of the pan as it’s being kneaded.  Check regularly in the first five to six minutes of the dough cycle and add a little extra flour or water if needed. Turn off bread machine and allow dough to rise inside bread machine with lid down until about doubled in size, about 20-30 minutes.  While the dough is rising, roast the peppers by placing them onto the grill over hot coals until charred all over, about 5 minutes.  Remove peppers from the grill and place in a paper bag, seal bag shut and allow 10 minutes or more for the peppers to steam.  When easy to peel, remove peppers from bag, peel, cut in half, stem, core and slice into thin strips.  Set aside. Prepare cheese, tomato, capers and garlic.  Set aside.

Remove dough from bread machine once it has risen and place on a floured work surface.  Divide dough into two portions.  Freeze one portion in a freezer bag for later use.  Roll the other portion into an 18x18-inch circle.  Brush with olive oil and transfer to a large baking sheet.  Place dough on the grill, oiled side down, and cook until toasted on the bottom, about 5 minutes.  Brush olive oil over the top of the dough before it’s done grilling.  Slide dough onto the baking sheet and flip over so the toasted side is facing up and the oiled side is facing down.  Top  the pizza with cheese, peppers, tomatoes, garlic and capers and slide back onto the grill to cook, with the grill lid down,  for about 5-7 minutes or until the bottom of the crust is lightly charred and the cheese begins to melt.  Transfer pizza back to the baking sheet, sprinkle with salt, cut into wedges and serve immediately. 

Servings

Makes one large 18-inch pizza – 8 adult-sized slices.

Adapted from Food and Wine Magazine

You can find Grilled Pizza with Roasted Peppers, Tomatoes and Manchego Cheese and other recipes from Hodgson Mill by visiting the Recipes page.

 

 

 
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Author: Holly






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