Dough Re Me!

More and more supermarkets seem to be carrying ready to cook pizza dough and I think that is something to sing about. Not to be confused with the frozen bread dough located in the freezer section, pizzeria style dough can usually be found in either the deli area or in the bakery area of large supermarkets. If you cannot find the dough in your local store, try asking your local pizzeria if they are willing to sell some of their dough for you to use at home.

I love using the dough for “Make Your Own Pizza Parties”. I place assorted toppings in small bowls and let my guests choose exactly what they would like on their pizzas. The dough can usually be divided to make 2 or 3 smaller pizzas.

For a time saving tip, try grilling one side of the dough ahead of time for your guests and wrap loosely in foil. When you are ready to finish allow guests to select their desired toppings, and then place the pizzas on the grill to finish.

Today I made a Rosemary Portobello and (for my picky kids) a plain cheese. Try experimenting with different cheeses and herbs; a favorite of mine is blue cheese, walnut and cranberry pizza with a drizzle of fig jam. Next time I might just have my own pizza cook off and award a prize to the most creative or the tastiest pizza…Fa so la ti dough!


Rosemary Portobello Pizza/Cheese Pizza

Cooking spray
1 (16 ounce) package pizza dough (either from the supermarket or from your local pizzeria)
Flour (I used semolina pasta flour)
1/3 cup extra virgin olive oil
1/4 teaspoon cayenne pepper
1 teaspoon salt
8 ounces sliced Portobello mushrooms
1/4 cup pizza sauce (I used Contadina)
1 garlic clove, thinly sliced (optional)
2 cups shredded cheese (a combination of mozzarella and white cheddar)
1/2 teaspoon dried basil
1 tablespoon coarsely chopped fresh rosemary

Preheat a grill to medium heat and lightly spray the grill rack with cooking spray.

Divide the dough into two equal sized balls. Spread some flour onto a baking sheet and place the dough in the flour. Stretch each ball into a 10 inch circle.

Whisk together the extra virgin olive oil, cayenne pepper and 1/2 teaspoon of the salt. Brush the mushrooms with half of the olive oil. Place the mushrooms on the grill rack and grill 2 minutes on each side or until just tender; remove to a plate and sprinkle with the remaining salt.

Brush oil on one side of each of the dough circles and place the dough oil side down onto the grill rack. Close the grill and cook for 4-5 minutes; popping any large bubbles that might form. Using a large spatula carefully remove the crusts from the grill and place back on the baking sheet cooked side up to put toppings on. Brush both sides with the remaining oil.

For the cheese pizza: spread the sauce over the cooked side of one of the crusts. Top with half of the garlic, if desired. Scatter 1 cup of the cheese over the sauce and sprinkle with the dried basil.

For the mushroom pizza: scatter the cheese over the cooked side of the remaining crust. Top with the remaining garlic, if desired. Arrange the mushrooms in a single layer over the cheese and sprinkle with the chopped rosemary.

Place both pizzas back on the grill and cook in a closed grill for an additional 4-5 minutes. Serve immediately.