Grilled Spanish Pizza Recipe



Grilled Spanish Pizza Recipe with Chorizo, Manchego and Pimientos over a Pecan and Oak Wood Charcoal Fire


Spanish Pizza Recipe on the Grill

5 out of 5
stars based on 1 ratings.

Grilled Spanish pizza with chorizo, manchego cheese, pimientos and fresh parsley over an oak and pecan wood charcoal fire from Paggi Pazzo

Grilled Spanish Pizza Recipe

Prep time: 3 hours
Cook time: 20 min
Total time: 3 hours 20 mins

Yield: 8 slices
Calories per serving: 280
Fat per serving: 8.8g

Ingredients

  • 14 ounces peeled tomatoes (San Marzano)
  • 3 ounces Manchego cheese (imported)
  • 4 cloves garlic
  • 4 tablespoons Spanish olive oil
  • 4 fresh parsley leaves
  • 2 1/2 cups Molino Caputo tipo 00 flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon yeast
  • 3/4 cup water
  • 1 Spanish chorizo
  • 2 tablespoons Spanish Sabor de Rioja pimientos (roasted red peppers)

Cooking Directions

  1. In order to make dough, heat water in a pot for 2-3 minutes until warm then place in a bowl with salt and stir well for several minutes
  2. Add yeast into the bowl and stir for at least 5 minutes until yeast dissolves
  3. Add 2 cups of Molino Caputo tipo 00 flour to bowl, pouring slowly as you stir, then a tablespoon of olive oil and continue to stir for at least 10 minutes, until dough begins to turn into an elastic substance
  4. Place dough on a cutting board or cooking sheet and cover all sides with a little flour then cover with a damp towel or plastic wrap and place under a bowl for at least 3 hours
  5. In order to make the sauce, add 3 tablespoons of oil to pan at medium heat for 2 minutes.
  6. Add finely chopped garlic and fresh chopped parsley for 3-5 minutes
  7. Place peeled tomatoes in a bowl and chop whole parts into chunks, then add to pan with salt and pepper and cook at low heat for 3 hours
  8. After 3 hours, take dough and kneed for several minutes, covering with flour as necessary until all air bubbles are removed. Then take dough roller and roll, adding more flour when necessary, to a circular shape and creating a very thin crust similar to a Roman style pizza
  9. Dress pizza stone lightly with olive oil then place dough on top, curling edges slightly to create outside crust
  10. Add healthy amount of sauce on top of pizza dough and finely chopped fresh parsley
  11. Shred Manchego cheese across pizza (do not cover all sauce with Manchego, if you do, you’ve used too much cheese)
  12. Finely chop Spanish chorizo, and pimientos and also spread generously across pizza
  13. To start your grill, fill two chimney starters with lump hardwood charcoal and pecan and oak wood chunks, ignited underneath by olive oil dressed paper towel or newspaper. Once wood charcoal is ready dump into grill pit
  14. Create opening on grill by moving grates to sides and place pizza stone over wood charcoal directly, supported by outside grates
  15. Grill for 20 minutes, covering grill and opening seldomly to make sure pizza is cooking evenly (or to pop air bubbles). If pizza is cooking to fast or too slowly, adjust distance between charcoal fire and pizza stone
  16. After 20 minutes and crust is a golden brown, remove from grill
  17. Add whole fresh parsley leaves for garnish if you’d like and let rest for 5 minutes
  18. Ready to serve!

Let it Rip!

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