Jump to content

Sign in to follow this  
John Setzler

Strawberry Pizza

Recommended Posts

 

Dough:

 

300 grams (2 cups plus two tablespoons) all purpose flour (100%)
195 grams (7/8 cup) lukewarm water (65%)
6 grams (3/4 tsp) salt (2%)
6 grams (1 1/2 tsp) active dry yeast (2%)
2 tbsp melted butter
1 1/2 to 2 tsp ground cinnamon

 

Note: You can easily use a store-bought pizza dough for this recipe if you choose.  

 

Combine the yeast and water and let dissolve for 10-15 minutes.  Add the melted butter.

 

Wisk the dry ingredients together in a separate mixing bowl.  

 

After the yeast has dissolved, combine with the dry ingredients and knead by hand or in a mixer with a dough hook until there is no sign of dry flour left.  Cover with plastic in mixing bowl and let rise until doubled in size, about 1 hour.

 

Preheat the grill to 375°F and set up for indirect cooking on a pizza stone. 

 

Make your glaze drizzle:

 

Wisk together:

1 cup powdered sugar
2 tbsp milk
1 to 2 tsp vanilla extract

 

After your dough has risen, form it out into a 12-14 inch diameter pizza crust.  Put it on the grill and cook it by itself for about 10 minutes. 

Remove it from the grill.

 

Spread cream cheese frosting over the surface of the crust (See recipe below).

 

4 oz butter, softened

4 oz cream cheese, softened

2 cups powdered sugar

1 tsp vanilla extract

 

Mix together completely

 

Spread Strawberry Pie Filling over the surface (or any other pie filling or combination of pie fillings that you might like.

Return to the pizza stone on the grill for another 10 minutes.

 

After that 10 minutes. sprinkle on some chocolate chips and cook for another 5 to 8 minutes.

 

Remove from the grill and let cool for 10 minutes and then drizzle with your glaze.
 

Share this post


Link to post
Share on other sites
24 minutes ago, John Setzler said:

 

I want to do it again with a cracker crust.

 

 

Cracker crust makes a nice light desert crust when you've stuffed yourself on dinner - LOL 

 

Next time I make one I'll have to put your drizzle on it. Will use Bistro Blueberries this spring. 

 

Share this post


Link to post
Share on other sites
7 hours ago, Tarheel said:

Do you think using a pillsbury pie crust as the dough would work?


Sent from my iPad using Tapatalk

 

Probably.  This is basically a straweberry pie on a pizza crust so I would imagine that it would work.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  

  • Similar Content

    • By Daz
      Have been busy with my other toy projects so the pellet Akorn has been cold for a while. Today kids want to eat pizza so I fired up the pellets akorn. It heats up to 500+ degrees in less than 10 min and the pizza was perfect. I fitted a WiFi PID controller and was going to tweak the algorithm but...too many projects! 
      Right now the temperature overshoots 50-80 degrees if set below 300 degrees, but gets better as it goes higher. 
      Anyway here is the pizza and the good looking grill haha.



    • By GrillDawg
      Decided to fire up the KJ for my first pizza cook last night. We had a bad stretch of storms come through and were under a tornado watch...but I was hungry so we made it happen
       
      Made my own crust using John's recipe. Toppings consisted of sausage, banana peppers, spinach and a honey drizzle once I took it off the grill. Decided to label this one "Sweet Heat."
       
      Had some trouble getting the KJ up to 900 but seemed to work fine at 750.
       
      Overall, it was really good. Can't wait for our next pizza night!
       
       
       

       

       

       
       
       
       
       
       
       
       
       

    • By DerHusker
      On New Year’s Eve we had our friends over for dinner.  They were getting up early to go to the Rose Parade so the evening ended early but we still had a great time.

       
      I made 2 pizzas. The first was a Hawaiian Pizza with red onion, black olives, Canadian bacon and pineapple.



       


       



       


      The second was a Meat Lover’s Pizza with red onion, black olives, peperoni and Italian sausage.




       



       



       


      Both were delicious but I have to say the Meat Lovers was my favorite.

       
      Thanks for looking.

    • By gander2112
      I got a bonus at work (a lot more than I expected, woot!) and I ordered me a Baking Steel. It is about 1/4" thick plate steel, and it is supposed to be great for making pizza. Tonight I put it to the test.
       
      Grill: Kamado Joe Classic III
      Charcoal: Lazzari Fuel Lump Mesquite (I used to use this when I was a professional chef, cooks clean and HOT)
      Dough: Ken Forbish's Overnight Pizza, from Flour, Water, Salt and Yeast.
      Sauce: fresh Maranzano tomatoes, some EVOO, with salt, pepper, and some basil and oregano.
       
      Topping - Pizza 1: Whole Milk Mozz, Sausage and Pepperoni
      Topping  - Pizza 2: Buffalo Mozz, Proscuitto
       
      Cook temp 650F
       
      The first pizza burnt a bit on the bottom. The steel cooks hotter than a pizza stone, so I am chastised. As a pro, I used to cook in a pizza oven at 625, but it was a standard pizza oven with a refractory brick baking surface. Not ruined, but not perfect.
       
      The second pizza was perfect. After a minute or two on the grill, I added a pizza pan under it to prevent the heat of the steel burning the bottom.
       
      Both pizza's: The crust was chewy, with great open crumb. Cheese melty and delicious, and awesome.
       
      Dinner: Success. 





    • By DerHusker
      I’ve made this pizza at least 10 times as it is my favorite. This morning I made up some pizza dough.



      Around 3:00 I prepped my kamado for pizza and lite it up to preheat. Around 3:30 I brought out my dough and all my ingredients.



      I applied a thin layer of BBQ sauce and some red onion.



      Then some red bell pepper and cilantro.



      Then some chicken breast I’d mixed up with some BBQ sauce



      and finally, the cheese.



      Placed it on the pizza stone in the kamado for approximately 8 minutes at 400 degrees.



      Here’s the result.




       


      As always, it was delicious.


       
      Thanks for looking

×
×
  • Create New...