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Grilled Pizza Toppings?

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Rick Sep 3, 2009 03:02 PM

I'm having my mom and some family over for mom's birthday on Sunday. I'll need a total of six pizzas. So far we're doing one bbq chicken pizza, one with olive oil, garlic, and carmelized onions, and tomato, the rest I need help with! I'm buying a rotisserie chicken from Costco for the bbq chicken pizza so there will be extra chicken. I also plan on making a batch of caramelized onions. We have ripe tomatoes and some fresh home grown potatoes (new potatoes maybe, not sure they were given to us) that I would like to incorporate. Nothing "exotic" like a Thai or Indian pizza will fly with my family. Any ideas appreciated.

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    sparkareno RE: Rick Sep 3, 2009 03:23 PM

    I make grilled pizza all the time. I like goat cheese/sun dried tomatoes/carmelized onions/proscuitto. I find that i can't really pile on toppings for the grill because they cook so fast. Another one I like is a BLT pizza--bacon or pancetta (already cooked), fresh diced tomatoes & pile on some chopped arugula when you take it off--drizzle w/evoo & balsamic. Or how about pesto with that chicken & maybe provolone?

    1. goodhealthgourmet RE: Rick Sep 3, 2009 03:28 PM

      - quatro formaggio
      - pesto
      - potatoes & wild mushrooms (and bacon!)
      - if you separate the garlic & onion ideas, you can do one with caramelized onion and another with roasted garlic & peppers
      - artichoke hearts, sun-dried tomatoes, zucchini & feta
      - spinach & feta
      - cajun shrimp

      4 Replies
      1. re: goodhealthgourmet
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        bluemoon4515 RE: goodhealthgourmet Sep 3, 2009 07:06 PM

        I love artichoke hearts! Since you're already doing one with chicken, maybe artichokes with the caramelized onions and cheese, pesto, or sausage?

        I'd also suggest doing a sweet pizza with something like pears, gorgonzola, and hazelnuts or peaches with goat cheese and honey.

        1. re: goodhealthgourmet
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          GeeBeeEmm RE: goodhealthgourmet Sep 6, 2009 04:49 PM

          For the potato pizza - how do you prepare the potatoes? Are they precooked or just sliced really thin?

          1. re: GeeBeeEmm
            goodhealthgourmet RE: GeeBeeEmm Sep 6, 2009 07:43 PM

            sliced paper-thin (a mandoline is best), salted, drained, pressed dry, and baked. no need to precook.

            1. re: goodhealthgourmet
              g
              GeeBeeEmm RE: goodhealthgourmet Sep 7, 2009 04:10 PM

              sounds heavenly - thanks for the tip!

        2. c
          cookie44 RE: Rick Sep 3, 2009 06:05 PM

          Just my absolute personal favorite - arugula, proscuitto and fresh mozzarella.

          Is good with fresh basil if available, and chopped or diced tomatoes - neither of which are necessary.

          1. scuzzo RE: Rick Sep 5, 2009 12:46 PM

            I like to take frozen spinach, squeeze it dry, add olive oil, cayenne, garlic S & P and use that as the sauce layer. I put it on thick, but you don't have to. Great with bacon, or chicken, or shrimp...

            Almost any pasta dish or sandwich can be deconstructed into a pizza. I like a Ruben PIzza.

            1. Emme RE: Rick Sep 5, 2009 08:48 PM

              my favorite was always eggplant, sundried tomatoes, mushrooms, onions, garlic, basil and light romano, parm, and mozzarella... then large dollops of ricotta cheese on top... oh how i miss pizza.

              1 Reply
              1. re: Emme
                goodhealthgourmet RE: Emme Sep 6, 2009 07:45 PM

                "oh how i miss pizza."
                ~~~~~
                that makes two of us :( i don't know why i insist on torturing myself by participating in these threads!

              2. Phurstluv RE: Rick Sep 6, 2009 07:39 PM

                chicken apple sausage & fontina with a swirl of bbq sauce

                fresh heirlooms, fresh bufala mozzarella rounds and torn basil

                Italian sausage, bacon, caramelized red onions and gorgonzola

                Bacon, freshly shucked steamer or littleneck clams in a garlic white sauce

                Bacon, mushrooms, tomato sauce & mozzarella

                Fried strips of eggplant, ricotta dollops, basil and tomato sauce

                Those are our favorites at my house.

                1. a
                  ajcraig RE: Rick Sep 7, 2009 04:24 PM

                  Just made grilled pizza last night. Used fresh pesto made with basil and lemon thyme out of my garden and topped with grilled baby shrimps and a combo of fresh mozz and grated fontina. After is was grilled, right before servin, topped with shredded arugula and diced garden fresh tomatoes. YUM! We are calling this the summer of grilled pizza 'cuz since we "discovered it" a couple of months ago (thanks Chowhounders) we've had it on a regular basis.

                  Also excellent was carmellized onions and sauteed mushroom with goat cheese.

                  The best advice I read on this site was to keep it light. True words of wisdom.

                  1. Emme RE: Rick Sep 7, 2009 04:43 PM

                    we made some at our family bbq yesterday using walnut pesto, caramelized onions, wild mushrooms sauteed with a little bit of marsala, gruyere, and some parsley sprinkled on top. well received.

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