I know what you are thinking. You are thinking, "Andrea botched up this post because that is definitely not grilled pizza." Guess what? It is grilled dessert pizza enrobed in cinnamon sugar with French vanilla ice cream in the middle and chocolate sauce on top. How's that for an insanely good dessert ? Yes, my hand slipped and I went a little overboard with the chocolate sauce, but it still tasted delicious!
This delicious creation comes from Chef Craig Priebe and his first cookbook, Grilled Pizzas & Piadinas, recently released by DK Publishing. I received an invitation to review the book and host a give away, and I only had to think about it for a nano second. Pizza is my favorite food and any chance to play around with my favorite food will make my day! As soon as I saw Priebe's incredible dessert inspired by churros (photo above), I knew what we would have for our Cinco de Mayo celebration. Happy Cinco de Mayo!
Priebe formerly owned C.K.'s Grilled Pizza in Atlanta, and his creative take on this great American favorite garnered acclaim and awards. As I read the book, I knew this was a man who loves to make pizza; it's not just a job for him, it's a passion, and the book shows that. He starts with the basics and introduces the required equipment. Do you have a grill? A pair of tongs? A cookie sheet? Then you can make grilled pizza. You can even make the pizza indoors on a grill pan or bake it in the oven if you prefer. After acquainting you with all the gear, he dives right into the basic dough recipe and his favorite sauces and toppings. Then he demonstrates proper grilling technique, after which he leads you on a feast for the senses with beautiful photos and recipes for great topping combinations.
His basic pizza dough recipe is truly easy and will keep in the refrigerator for up to three days. I made the dough on Friday night and grilled on Sunday, and the dough had taken on a very nice yeasty flavor after sitting for two days. I fell hard for the grilled crust. I think it's as close to a brick oven pizza as I can get at home, and the pizzas take on a lovely smokiness that plays well with the thin, crispy crust.
We made two savory pizzas that I will show off later this week, and we used the basic pizza dough recipe for this dessert, which my boys couldn't get enough of. Priebe also offers recipes for a dessert dough as well as piadina doughs, and even if you aren't a scratch cook, Priebe says that Trader Joe's fresh pizza dough works very well on the grill. He even tosses in his favorite salad recipes for accompanying pizza and provides helpful tips on party planning with grilled pizzas, including specific recommendations for which pizzas to make for the main course, the best salad, and the best dessert pizza.
Now in Chicago (my old stomping ground), Priebe has put his talents to work as the chef for Henry Crown & Company, and yes, he's even making pizzas for the people at the investment firm. If I can just convince him to come to DC sometime and teach a few pizza lessons, I would call us very lucky! That's an open invitation, Chef Priebe!
Of course I'm going to share his recipe for making those delicious churros, but first let's talk about the give away! I have one copy of Priebe's new book to give away to a lucky pizza grilling fanatic or wannabee. If you want to win your own copy of Grilled Pizzas & Piadinas, leave a comment below telling us your favorite pizza toppings. Please make sure your email address is correct so I can contact you if you are the lucky winner. Apologies to my international readers, but the book can only be shipped within the continental U.S. The contest closes at 6 P.M. EST on May 11, and I’ll have Random.org select the winner. Look for the announcement of the winner in this post soon after.
UPDATE: Congratulations to our winner, Alejandra of Always Order Dessert! A copy of Grilled Pizzas & Piadinas is on it’s way to you!
Grilled Dessert Pizza with Ice Cream and Chocolate Syrup
- medium bowl
- cookie sheet or pizza peel
- serving plates
- 3 cups unbleached all-purpose flour
- 3 teaspoons active dry yeast
- 1 cup water (warm, 110°-115°)
- ½ teaspoon granulated sugar
- 2 teaspoons kosher salt
- ¼ cup fine ground white cornmeal
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon cinnamon
- 6 tablespoons granulated sugar
- 4 tablespoons melted butter (I used salted butter to balance out the sweetness of the sugar and ice cream.)
- 12 mini scoops ice cream (just a couple tablespoons)
- chocolate syrup
Make the Dough
- Dissolve yeast in warm water with sugar. Place flour in mixing bowl and stir in salt and cornmeal. Add water and oil and stir until dough stiffens. When dough is nice and smooth, place in an oiled bowl and cover with a piece of plastic wrap. Lightly brush dough with olive oil to keep from drying out.
- Let dough rise for an hour at room temperature. Punch it down and refrigerate overnight. Cut into dough balls the next day.
- Preheat the grill to about 400° F/204° C.
- Combine the cinnamon and sugar in the medium bowl. Set aside.
- Divide the dough into 12 pieces. Roll the pieces of dough into small crusts about 4 inches (10 cm) wide. Grill for about 2 to 3 minutes one one side and one minute on the other.
- Brush both sides of the crust with the melted butter. Place the crust into the cinnamon sugar mixture and coat well.
- To serve, place a small scoop of ice cream in each crust. Fold the crust in half and press down to seal. Drizzle the chocolate syrup on and serve.