Pizza from the grill

Pizza from the grill - refined with chicken breast and figs For 2 people Preparation: 20 minutes Cooking time: +/- 5 minutes Difficulty level: ** For the pizza dough 5 g dry yeast 1 teaspoon sugar 200 g flour 50 g corn flour ½ tsp salt 12 cl lukewarm water 1 yogurt 6 cl olive oil For the topping 2 chicken fillets 50 g cream cheese 20 bicolor cherry tomatoes 4 fresh figs 20 g arugula 20 g Parmesan Pour the lukewarm water into a bowl and add the yeast and sugar. Let it rise for 10 to 15 minutes until the mixture becomes foamy. Combine the two types of flour and the salt. Make a well in the center and pour in the yeast mixture. Add the yogurt. Knead the mixture until a smooth dough forms. The dough should be elastic and slightly sticky. Form the dough into a ball, place it in a lightly oiled bowl, and cover with a clean cloth. Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size. Divide the dough ball into two halves and roll it out by hand on a floured work surface. Turn on the grill, insert the pizza pan, and heat for about ten minutes. Place the pizzas on the hot pizza pan, close the grill, and bake for 2 to 3 minutes, or until crispy on the bottom. Sear the chicken fillets on the grill and continue cooking over low heat. Reserve for later. Turn the pizzas over using a pizza spatula. Brush with olive oil. Spread the cream cheese on the pizza and top with the sliced ​​chicken fillets and quartered figs. Bake for another 2 minutes. Top the pizzas with cherry tomatoes, Parmesan shavings, and arugula leaves. Season with salt and pepper, and serve immediately.

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Pizza with mozzarella & arugula

Pizza with mozzarella and arugula - fresh & aromatic Preparation time: 20 minutes Preparation time: 10 minutes For 4 people Ingredients For the dough 250 g flour 50 ml olive oil 200 ml warm water 2 pinches of salt 20 g yeast or briochin yeast For the topping 100 ml tomato sauce 2 tomatoes 2 buffalo mozzarella Black olives as desired Olive oil to taste Arugula as desired preparation First, start the grill and close the lid (temperature = 250 °C). Now prepare the batter. To make the sourdough, dissolve the yeast in the warm water and then add a tablespoon of flour. Let the mixture rest for 10 minutes. Place the flour in a bowl and make a well in the center. Add the salt, oil, and yeast mixture. Mix well and knead the dough for 10 minutes until smooth. Once the dough is pliable enough, cover the bowl with a cloth and let it rise in a place at least 25°C until it has doubled in size. Roll out the risen dough on a floured surface into a circle, about 5mm thick. Dust the pizza stone with a little flour and place the dough on it. Now pre-bake the pizza base in the grill with the lid closed for about 5 minutes, until it turns golden. For the topping: Slice the tomatoes and remove the seeds. Slice the mozzarella as well. Spread a thin layer of tomato sauce on the pizza base and arrange the mozzarella and tomato slices on top. Drizzle a few drops of olive oil over the pizza. Place the pizza on the grill with the pizza stone and close the lid. The pizza will be ready in about 4-5 minutes. Remove the pizza and arrange the olives and arugula on top. Chef's tip The yeast must not be mixed with salt. You can also add fresh thyme or sage to the dough. To give the tomato sauce a little more flavor, sauté two fresh garlic cloves with a little olive oil over low heat. Then add the tomato sauce (400g pack) mixed with a tablespoon of caster sugar and a pinch of salt. Simmer over low heat for 15 minutes, then mix everything together. Buffalo mozzarella does not tolerate heat very well and melts.

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Mediterranean pizza

Mediterranean meatless pizza – simple vegetarian recipe Pizza dough: 275 g flour 1 teaspoon sugar 1 tsp yeast 2 teaspoons salt 175 ml warm water 2 tsp olive oil Garnishes: 240 g hummus 190 g grated mozzarella 4 artichoke hearts (cut into quarters) 5 green olives, thinly sliced 1 small red onion, coarsely chopped 5 mushrooms, thinly sliced 30 g baby spinach 150 g feta cheese 1 tbsp melted butter Preparation: 1. In a small bowl, combine the sugar and yeast in the warm water. Let it sit for 5 minutes. The yeast should activate, meaning you should see a foam forming. 2. Once this is done, prepare the dough by adding the yeast water, olive oil, and salt to the flour. Continue kneading for 10 minutes until a soft, smooth dough forms. 3. Form the dough into a ball and place it in a large bowl. Brush the dough with a little olive oil and cover the bowl. Leave the bowl in a warm, dark place to allow the dough to rise. Wait until the dough has doubled in size. This should take about 2 hours. You can also let the dough rise slowly by refrigerating it overnight. 4. Before baking the pizza, knead the dough again and let it rise again. 5. Preheat the grill to 230 C. 6. Roll the pizza dough into a round shape and place it on the pizza stone. 7. Spread with hummus and sprinkle half of the mozzarella cheese on top. Top with onion, spinach leaves, artichoke hearts, mushrooms, and olives. Sprinkle the remaining mozzarella and feta cheese on top. Drizzle a little olive oil evenly over the pizza. 8. Place the pizza stone into the Culinary Modular insert and bake the pizza with the lid closed for approximately 10-15 minutes. 9. When the pizza is ready, slide the metal pizza stone insert between the freshly baked pizza and the pizza stone and remove it from the grill. 10. Rub the pizza with melted butter on the edges of the pizza. 11. Serve warm.

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