As with so many of the people in this group, I love getting creative with food. I saw a little blurb on TV not too long ago that got me thinking about how to make these pizza turn-overs and decided to go ahead and give them a shot. The first ones I did in ceramic bowls. They came out nice but the bowls were entirely too huge. Even as large as my appetite is, it was vastly more food than I could eat....and they were just basic soup or salad bowls. After re-thinking my cooking vessels, here is what I came up with:
12 oz. cast iron baking dishes
Browned some Italian sausage
Cut up some smoked ham, pepperoni, red onion, and green pepper
Sprayed the baking dishes with non-stick cooking spray and lined them with sliced Provolone cheese
Loaded them up with meat
Added the veggies
Topped with homemade marinara sauce
Covered with pizza crust, trimmed the edges, and poked some holes so it could breathe
Placed them in the center of the grill and lit the left and right burners, leaving the center burner off. This way they could cook and not burn the crust on the outside....sort of indirect heat
Grill was running about 350 degrees with the 2 burners on low heat. Cooked for about 25 minutes until lightly browned on top
Gently turn upside down and remove the pizza from the baking dish. It will slide right out. This is very difficult to do without breaking the crust around the edged but that doesn't affect the flavor in any way :-)
Look at all of that melted cheesy goodness!! This was without question the best pizza dish I've ever had. I'm sure the cast iron adds to the flavor but think that having the sauce on top and allowing it to cook down through the stuff inside makes a huge difference over a standard pizza where the sauce is on the bottom. Highly recommend this and I will certainly do these again. Even the wife was in awe. We've been grilling pizzas for several years but will never do a standard pie again. This is now our go-to meal when we want pizza.
Grillin' it up in Lago,
Robert
12 oz. cast iron baking dishes
Browned some Italian sausage
Cut up some smoked ham, pepperoni, red onion, and green pepper
Sprayed the baking dishes with non-stick cooking spray and lined them with sliced Provolone cheese
Loaded them up with meat
Added the veggies
Topped with homemade marinara sauce
Covered with pizza crust, trimmed the edges, and poked some holes so it could breathe
Placed them in the center of the grill and lit the left and right burners, leaving the center burner off. This way they could cook and not burn the crust on the outside....sort of indirect heat
Grill was running about 350 degrees with the 2 burners on low heat. Cooked for about 25 minutes until lightly browned on top
Gently turn upside down and remove the pizza from the baking dish. It will slide right out. This is very difficult to do without breaking the crust around the edged but that doesn't affect the flavor in any way :-)
Look at all of that melted cheesy goodness!! This was without question the best pizza dish I've ever had. I'm sure the cast iron adds to the flavor but think that having the sauce on top and allowing it to cook down through the stuff inside makes a huge difference over a standard pizza where the sauce is on the bottom. Highly recommend this and I will certainly do these again. Even the wife was in awe. We've been grilling pizzas for several years but will never do a standard pie again. This is now our go-to meal when we want pizza.
Grillin' it up in Lago,
Robert
