Pepperoni Pizza with Basil & Honey | Grimm's Fine Foods
 

Pepperoni Pizza with Basil & Honey

Grimm's, Pizza, Pepperoni Pizza, Own The Grill, Summer BBQ

The delicious recipes keep coming in our #OwnTheGrill series. 
Pepperoni Pizza with Basil & Honey is as good as it sounds. Grill (or bake) this recipe from sweetsugarbean and enter summer BBQ heaven.

Servings: 
1 pizza
Ingredients: 

Whole Wheat and Honey Pizza Dough:
1/2 cup warm water (110-120F)
2 Tbsp active dry yeast
3 cups all-purpose flour
2 cups whole wheat flour
1 1/2 cups cool water
1/4 cup olive oil
2 Tbsp liquid honey
2 tsp sea salt

 

Pizza:
4 sticks Grimm's Original Pepperoni, thinly sliced
3-4 Tbsp canola oil for greasing pan
1 ball pizza dough (about 1 pound) at room temperature
1 cup of your favourite pizza sauce
1/4 cup basil pesto
1 cup shredded mozzarella cheese
1 jalapeno pepper, thinly sliced
200 g fresh mozzarella, or bocconcini cheese, torn into pieces
2/3 cup fresh basil leaves
3 Tbsp liquid honey, for drizzling

Preparation: 

Dough:

1.In the bowl of a stand mixer fitted with a dough hook, stir the yeast into the warm water until dissolved. It should get foamy - about 5 minutes. If it doesn't, throw out the yeast and buy some new stuff.
2.Add both flours, cool water, olive oil, honey and salt to the bowl. Knead with the dough hook on medium-low speed for 5-6 minutes, until the dough is smooth and elastic. If you don't have a stand mixer, you can knead it the old fashioned way for about 7 minutes.
3.Place the dough in a large greased bowl and cover with a clean tea towel. Let rise for about 50-60 minutes, or until the dough has doubled in size.
4.Punch down the dough and divide into 3 portions. Use 1 portion for this recipe. Wrap the other two in plastic wrap and place in a Ziploc bag. Freeze for up to 3 months. To use, just thaw in the fridge for 8-12 hours before you want to use it. Let rise until doubled in size, then punch down and roll out.

Pizza: 

1. Use a pizza stone on a heated grill or preheat the oven to 450F. Grease a large baking sheet with canola oil. I used about 4 Tbsp. You really want it greasy!
2. On a lightly floured surface, roll the pizza dough out into a large, thin oval - about 11x14 inches.
Transfer the dough onto the baking sheet. Remember, it's pizza, so doesn't have to be perfect.
3. Spread the dough with the pizza sauce, and dollop with pesto, leaving a 1-inch border. Top with the shredded mozzarella, pepperoni, jalapeno slices and torn mozzarella. Bake for 15-20 minutes, until the cheese and crust are golden brown.
4. Remove from the oven and let stand for about 5 minutes before slicing. Scatter with fresh basil leaves and drizzle with honey. Makes about 8 large slices.
 

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Pepperoni Pizza with Basil & Honey

Grimm's, Pizza, Pepperoni Pizza, Own The Grill, Summer BBQ
Preparation time:
Cooking time:
Servings:
1 pizza
Product(s) used:
Original Pepperoni, Mozzarella
Description:

The delicious recipes keep coming in our #OwnTheGrill series. 
Pepperoni Pizza with Basil & Honey is as good as it sounds. Grill (or bake) this recipe from sweetsugarbean and enter summer BBQ heaven.

Preparation:

Dough:

1.In the bowl of a stand mixer fitted with a dough hook, stir the yeast into the warm water until dissolved. It should get foamy - about 5 minutes. If it doesn't, throw out the yeast and buy some new stuff.
2.Add both flours, cool water, olive oil, honey and salt to the bowl. Knead with the dough hook on medium-low speed for 5-6 minutes, until the dough is smooth and elastic. If you don't have a stand mixer, you can knead it the old fashioned way for about 7 minutes.
3.Place the dough in a large greased bowl and cover with a clean tea towel. Let rise for about 50-60 minutes, or until the dough has doubled in size.
4.Punch down the dough and divide into 3 portions. Use 1 portion for this recipe. Wrap the other two in plastic wrap and place in a Ziploc bag. Freeze for up to 3 months. To use, just thaw in the fridge for 8-12 hours before you want to use it. Let rise until doubled in size, then punch down and roll out.

Pizza: 

1. Use a pizza stone on a heated grill or preheat the oven to 450F. Grease a large baking sheet with canola oil. I used about 4 Tbsp. You really want it greasy!
2. On a lightly floured surface, roll the pizza dough out into a large, thin oval - about 11x14 inches.
Transfer the dough onto the baking sheet. Remember, it's pizza, so doesn't have to be perfect.
3. Spread the dough with the pizza sauce, and dollop with pesto, leaving a 1-inch border. Top with the shredded mozzarella, pepperoni, jalapeno slices and torn mozzarella. Bake for 15-20 minutes, until the cheese and crust are golden brown.
4. Remove from the oven and let stand for about 5 minutes before slicing. Scatter with fresh basil leaves and drizzle with honey. Makes about 8 large slices.