Yesterday I talked about ceramic grills – particularly the Coyote Asado, today, I am going to show you one of the creations I whipped up while I was in the week long testing phase for that bad boy. A Grilled Summer Pizza with Salami, Sweet Corn and Burrata.
Bring on the guilt cuz this pizza is worth every calorie.
This post was created in conjunction with my review of the Coyote Asado Smoker for Ferguson Bath, Kitchen and Lighting for their O Say Can You Sear Grill Giveaway. Trust me, you’re going to want to check it out.
How To Make Grilled Grilled pizza
Hello summer. Hello amazing. Hello just seriously perfect cheese covered carbs. Please welcome the perfection that is grilled pizza.
There is nothing as good as pizza at the end of a long busy day. It’s quick, and it’s easy, and it is the godfather of good food.
(Ok, next to leftover bbq that magically is waiting for you too)
But, creating perfectly crispy crust at home can be a little tricky. I wanted to master the art of the ‘brick oven’ pizza in my new ceramic cooker, so I whipped up a few.
Nothing like a bit of trial and error to make you feel like you are working toward a monumental discovery. So, not going to lie. I may have burnt a few in the process, but that’s ok. It’s the learning curve that I share with you.
May you get it right the first time without having to go back to the drawing board like I did!
To Make Perfect Grilled Pizza
A little research and I found out a few things. Besides just how hot your grill is getting and holding heat, the thickness of the pizza stone matter too. Then, consider how much cornmeal you need (more than you estimated, trust me, toss extra on). Finally, the sugar in your dough recipe can make or break the dough.
Think about it… When we grill, we know sugar caramelizes quickly, so at the heat that the ceramic grill needs to be for these pizzas (500 – 600 degrees F) that sugar is going to pretty much spontaneously combust.
I advise considering a dough with less sugar before wasting a few perfectly good pies on the grill.
How to Grill Pizza on your ceramic, kamado, egg, (whatever) style grill
- Diffuse the heat with a ceramic plate.
- Use a pizza stone – a good pizza stone that’s at least a ½″ thick. I have even seen people popping these up a little higher in the dome with bricks to help the heat out.
- Allow the grill to get hot. Think brick oven pizza hot.
- Be cautious of the sugars in the dough.
- And make sure to use a ton of cornmeal and or parchment paper to keep things sliding around.
- Lastly, hot pizza 101. Allow 3 to 5 minutes before searing the roof of your mouth off no matter how tempting that slice looks. Trust me.
Hold On, What Exactly Is Burrata?
We may all know and love mozzarella cheese. Of course, mozzarella is to pizza as wheels are to cars. It takes pizza further, farther, better than before.
But what if you could go one step further. Consider Burrata style Mozzarella. This is like the apex and the zenith of mozzarella style cow milk cheese.
Essentially, burrata is mozzarella that has a firm textured cheese on the outside, but inside is soft and creamy. Talk about the perfect cheese to melt down on a pizza crust. Sheer heaven.
You might suddenly find yourself day dreaming about that wonderful time you spent one summer in Italy, enjoying a carefree summer romance with an Italian race car driver turned movie star, finding small out of the way places that served pizza…
Even if it never actually happened, the feeling is what counts.
Let’s Do Killer Grilled Summer Pizza with Salami, Sweet Corn, and Burrata
Now that you know a few tips and tricks, you are ready to hit the grill to make a fabulous pizza. I love these toppings. Salami, sweet corn, and burrata because it is like old school meets new school and had a baby named Awesome.
But this is grilled pizza… so really whatever you like and wherever your flights of fancy carry you aloft, you cannot go wrong.
Grilled Summer Pizza with Salami, Sweet Corn and Burrata
Ingredients
- 1 lb Pizza Dough I love this recipe, super easy
- 8 oz Marinara sauce
- 1 sweet corn chopped from the cob after grilling
- 1 sweet onions
- 1 quart cherry tomatoes sliced and allowed to sit on a towel for 10 minutes
- 1 oz salami
- Burrata cheese
- 1 basil bunch of fresh is best
- 1 pepper
- 1 oz prosciutto
Instructions
- Roll out your pizza dough on a well floured surface and allow the dough to sit if it isn't stretching easily.
- Make sure your grill is good and hot before proceeding with the pizza plate preheated for 10 minutes before adding toppings to the dough.
- When ready to fire, spoon the marinara sauce over the pizza and top with corn, onions, peppers, tomato slices, and salami or prosciutto.
- Slice the buratta and quickly apply in dollops over the pizza.
- Slide onto a pizza peel and into the dome onto the pizza stone. Cook until the crust rises and bubbles and the cheese has melted, taking care to not burn the bottom.
- Remove and sprinkle fresh basil over top. Allow the pizza to cool 3 to 5 minutes before slicing and serving.
Nutrition
Sergio says
Was the bottom of the pizza too burned? I’m considering the Coyote as an alternative to a real pizza oven but, I’m afraid the temperature on the bottom might get way hotter than the heat reflected from the top.
Kristen Chidsey says
Love the addition of corn and salami–takes this classic to a whole new level!