01 September 2011

Recipe Box: Personal pizzas, preparedness style

Love pizza? You don't have to give it up just you're roughing it. Below are a couple of easy variations on making small, personal-sized pizzas on the grill.

The first version is really a pizza pocket, and is cooked in foil for easy preparation and cleanup. The second style is a more traditional style pizza, and it uses the natural oven-like qualities of a covered grill. The latter recipe is also geared toward using dehydrated food, making it great for using your food storage.

Pocket Pita Pizza Packets

Ingredients (makes 4 pockets)

2 Pita Pockets, 6"–8" diameter
1 small jar Pizza Sauce
2 cups Mozzarella Cheese, shredded
2 cups Pizza Toppings to suit

Directions
  1. Cut pitas in half and open pita pockets.
  2. Spread pizza sauce liberally over the inside of the pita pockets.
  3. Stuff pita pockets with 1/4 cup of cheese.
  4. Add about 1/4 cup total of any desired combination of pizza toppings (see notes below).
  5. Wrap each pita individually in an aluminum foil packet.
  6. Place on a grill at 325–350°F and cook for 3 or 4 minutes.
  7. Using tongs, flip the packets to the other side and cook for an additional 3 or 4 minutes.
  8. Remove packets from grill with tongs and let stand a couple of minutes before serving.
Notes/Substitutions/Additions

When adding your toppings, take care not to add much more than a 1/4 cup. Adding more may burst the pita, and may make the pizzas harder to cook. Note that wetter toppings (like fresh tomato slices or canned pineapple) may require an extra couple minutes' cooking time.


Personal Pepperoni-Plus Pizza

Ingredients (makes 2 pizzas)

2 Pita Pockets, 6"–8" diameter
1 small jar Pizza Sauce
2 cups Mozzarella Cheese, shredded
1 cup Pepperoni Slices
1/2 cup Bell Pepper, dehydrated
2/3 cup Onion, dehydrated
1-1/2 cups Water

Directions
  1. Preheat a covered grill to about 350°F.
  2. In a separate bowl, reconstitute dried peppers and onions by mix them with 1-1/2 cups of hot water.
  3. Let vegetables stand for 15 minutes, then drain thoroughly.
  4. Spread pizza sauce liberally over the top of each pita.
  5. Sprinkle 1 cup mozzarella cheese evenly across each pita.
  6. Spread pepperoni slices, peppers, and onions uniformly across each pita.
  7. Place pizzas directly on the grill rack and cook until cheese is melted (approximately 8 to 10 minutes). Rotate pizzas a half turn midway through cooking.
  8. Carefully use a spatula to remove pizzas from the grill and serve.
Notes/Substitutions/Additions

When using the grill as an oven, remember that opening the grill lid can easily cool the temperature by 100°. Therefore, open the grill cover only when necessary, and close it as quickly as practical. Doing so will help the temperature recover more quickly.

Substitute and/or add other pizza toppings if desired. Bear in mind that extra toppings, especially wetter toppings, may increase the cooking time.

If you don't have pitas to use for the crust, or would prefer to make your own pizza crust, here's a recipe for making a Skillet Pizza Crust from scratch.

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