Saturday, April 18, 2015

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Homemade Pizza Parlor – They'll Beg You To Make Another!

Bacon Cheeseburger Upside-Down Pizza

Posted by Lock On April - 14 - 2015 ADD COMMENTS

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Ingredients
1 pound lean ground beef
1 medium onion, quartered, sliced
1 medium bell pepper, cut into bite-size strips
6 slices bacon, crisp cooked and crumbled
1 (14 1/2 ounce) can chunky pizza sauce
3 Italian plum tomatoes
6 slices Cheddar cheese

Heat oven to 400 degrees F.
In large saucepan, brown ground beef with onion and bell pepper; drain. Stir in 6 slices crumbled bacon and pizza sauce. Spoon into ungreased 13 x 9-inch baking dish. Sprinkle evenly with tomatoes; top with cheese slices.

 

Topping
2 eggs
1 cup milk
1 tablespoon oil
1 cup all-purpose flour
1/4 teaspoon salt
2 slices bacon, crisp cooked and crumbled

In medium bowl, beat eggs slightly. Add milk and oil; mix well. Lightly spoon flour into measuring cup; level off. Add flour and salt; beat 2 minutes at medium speed. Pour evenly over cheese slices. Sprinkle with crumbled bacon. Bake at 400 degrees F for 20 to 30 minutes or until topping is slightly puffed and deep golden brown.

California Pizza – Let The Flavor Flow

Posted by Lock On April - 12 - 2015 ADD COMMENTS

Apple_oatmeal_pizza

California pizza, a totally different “style” of pizza has thoroughly integrated itself into the mainstream. So much so that many people do not recognize it as a separate pizza style.

In much the same way as pizza restaurants throughout the United States may carry a Chicago-style deep dish option, they may also have California-style items on the menu.

Once-innovative ingredients like barbecue, curry, eggs, or goat cheese, are now sold at more traditional pizza restaurants and chains, as simply another topping choice. California-style pizza is also quite common as frozen pre-prepared pizza.

In fact, a number of smaller and newer chains either specialize in, or carry, the California pizza style. In the fine dining end, many expensive restaurants continue to offer single-serving pizzas with expensive or exotic ingredients, baked in wood ovens, or even devote a portion of their menu to California-style pizza.
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Smoked Salmon & Fennel Potato Pizza Recipe

Posted by Lock On April - 10 - 2015 1 COMMENT

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Today we have an interesting pizza recipe for you… many are not aware that seafood can be used as a delcious topping for pizza…. give this one a try. This is a recipe was taken directly from HPC Legendary Pizza Recipes!

Ingredients:

* 2 tablespoons olive oil
* 1 medium onion
* 2 cups finely chopped fresh fennel bulb
* Salt and freshly ground pepper, to taste
* 1/2 cup white wine
* 3 medium potatoes, peeled
* 1/2 cup minced chives or green onion
* 1 tablespoon cornstarch
* Salt and freshly ground pepper, to taste
* 2 tablespoons olive oil
* 1/2 pound smoked salmon, sliced
* 2 tablespoons minced chives or green onion
* 3 tablespoons sour cream, stirred
* Freshly ground pepper, to taste

Directions:

Pour oil into a hot fry pan, add onions and fennel, sauté for 5 minutes. Season
with salt and pepper, add wine, lower heat and simmer for 10-15 minutes until
vegetables are tender and liquid has evaporated. While fennel is cooking, grate
potatoes onto a clean tea towel, roll towel up and squeeze grated potatoes dry,
transfer to a bowl. Add chives, cornstarch, salt and pepper, toss well to mix.
Heat a large 10 to 12″ (25.530 cm) fry pan over medium-high heat, add oil, then
the potato mixture. Using a large spatula, press potatoes down to cover bottom
of pan evenly, keep pressing down and cook for 5-6 minutes; carefully flip over
and continue pressing and cooking for another 5-6 minutes until crusty and
golden. Slide onto a platter, spread with the warm fennel, top with smoked
salmon and chives, drizzle with sour cream and finish with lots of freshly ground
pepper. Serve immediately.

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Butternut squash is also known in Australia as Butternut pumpkin, is a type of winter squash that is absolutely delicious.  It has a distinct sweet and nutty taste that is similar to that of pumpkin.  This type of yellow skin squash also boasts an orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer.

The most popular variety, the Waltham Butternut, originated in Stow, Massachusetts, on what is now the Butternut Farm Golf Club. This makes a very unique ingredient for our next pizza creation which I’m sure you’ll absolutely love!

Ingredients:

* 1 1/2 pound butternut squash

* 1 tablespoon vegetable oil

* 1/2 cup water

* 6 tablespoons unsalted butter, melted and kept warm

* 10 sheets phyllo stacked between sheets of wax paper and covered with a kitchen towel

* 9 tablespoons parmesan cheese — freshly grated

* 6 slices bacon cut into 1/2-inch pieces, cooked until crisp, and drained

* 1 tablespoon fresh rosemary leaves — minced

* 6 scallion greens — chopped

* 1 small red onion sliced thin and separated into pieces

Directions:

Quarter squash lengthwise and discard seeds. Peel squash carefully and cut into 3/4-inch pieces. In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes. Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes. Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes. In a food processor purée squash with salt and pepper to taste. Squash purée may be made 1 day ahead and chilled, covered.

Preheat oven to 400°F.

Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.

Spread squash purée evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.

Bake pizza in middle of oven until crust is golden, about 15 minutes.

Making Vegan Pizza

Posted by Lock On April - 6 - 2015 1 COMMENT

My Favorite Assorted Pizza Making Tips

Posted by Lock On April - 4 - 2015 ADD COMMENTS

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My Favorite Pizza Making Tips!

Less Sugar allows longer baking time

Speeding up the dough Process – More Yeast equals less preparation time…

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450-465 degrees- normal crust

Thicker crust – 400-450 degrees…

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Pizza bone – Edges of crust are over cooked….
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Different methods of forming brings about different characteristics of the pizza crust.

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Hand Tossing / Hand Stretching – Good volume and randam distribution of the gases in the dough will create a more cake type dough.

Sheeting – Will degas the dough (air makes the dough rise) This will create a thiner more cracker type crust…

Pressing – Heated roller pins will help redistribute the gases in the dough.
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Crispier doughs are made by adding more water to the dough. Experiment with various amounts without lloosing h\the ability to handle the dough.

The extra moisture in the dough will allow heat to rise into the dough and create a heat barrier and cannot be passed into the sauce therefore the crust collects in the bottom of the dough thus making thedough bake crispier.
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The softer your dough the crispier your crust will be however the more firm your dough the thicker your crust.
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Line ingredients on the counter in the order of use.
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Yeast Free Pizza Dough

Posted by Lock On April - 2 - 2015 3 COMMENTS

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Yeast-Free Pizza Dough

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Great Mediterranean Pita Pizza Recipe

Posted by Lock On March - 31 - 2015 ADD COMMENTS

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Ingredients:
* 2 tablespoons vegetable oil
* 1 medium onion, finely minced
* 1/2 green bell pepper, small dice
* 1 pound ground lamb (or turkey or chicken)
* 1 teaspoon cumin
* 1 teaspoon coriander
* 4 sprigs fresh oregano
* OR
* 1/2 teaspoon dried oregano
* Salt and pepper
* 2 tablespoons tomato paste
* Water (optional)
* 4 large fresh pita
* 1/4 cup grated Parmesan
* 4 ounces feta cheese, crumbled
* 2 Roma tomatoes, seeds removed, small dice
* 1/4 cup kalamata olives, roughly chopped
* Olive oil (optional)
* Fresh torn basil (optional)

 

Directions:

Preheat oven to 500F. (Note: If pita is fairly sturdy, place assembled pizzas
directly on rack. If not, preheat a baking sheet with the oven.)
In a large sauté pan, preheat oil and pan over medium flame. Add onions and
peppers and sweet for about five minutes to soften.
Add ground meat and more oil if necessary to prevent sticking. As meat browns,
break up with a wooden spoon to combine with veggies and brown evenly

Thin Crust Pizza With Onions & Black Olives

Are you a fan of thin crust pizza? Here’s a recipe that you don’t want to miss! This savory combination of black olives and onions will surely wake up your taste buds!

Serves: 4 to 6

Prep time: 45 minutes

Grilling time: 15 to 20 minutes
Dough

1 envelope active dry yeast
1?2 teaspoon granulated sugar
3?4 cup warm water (105° to 115°F)
2-1?2 cups all-purpose flour, plus more for rolling dough
Extra-virgin olive oil
1 teaspoon kosher salt

Sauce

2 tablespoons extra-virgin olive oil
1?2 cup finely chopped red onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1 can (28 ounces) whole tomatoes
1?2 teaspoon granulated sugar
1?2 teaspoon kosher salt
1?4 teaspoon freshly ground black pepper

2 large red onions, cut crosswise into 1?3-inch slices
Extra-virgin olive oil
1?2 cup Mediterranean black olives, pitted and cut in half
2 cups grated mozzarella cheese, about 8 ounces
1–2 tablespoons finely chopped fresh Italian parsley

1. In a medium bowl combine the yeast and sugar with the warm water. Stir once and let stand until foamy, 5 to 10 minutes. Add 2-1?2 cups of the flour, 3 tablespoons of olive oil, and the salt. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 4 to 6 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1-1?2 hours.

2. In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and cook until soft, about 5 minutes, stirring occasionally. Add the garlic and oregano, and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes, including the juice. Use the back of a large spoon to crush the tomatoes. Season with the sugar, salt, and pepper. Bring the sauce to a boil, and then lower the heat to a simmer. Cook until you have 2 cups of sauce, 40 to 45 minutes, stirring occasionally. Let cool slightly and then purée in a food processor or blender. Allow to cool.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. Brush the cooking grates clean. Brush the onion slices with oil. Grill over direct medium heat, with the lid closed as much as possible, until the onion is well marked, 10 to 12 minutes, turning once. Cut each slice in half.

5. Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Cut parchment paper into 9-inch squares and lightly oil each sheet of paper on one side. Roll or press the dough flat on the oiled side of the paper into circles about 8 inches in diameter, leaving the dough a little thicker at the edge than in the middle. Then lightly oil the top side of the dough. Lay the dough on the cooking grate, with the paper side facing up. Grab one corner of the paper with tongs and peel it off. Grill over direct medium heat until they are marked on the underside, 2 to 3 minutes, rotating the crusts occasionally for even cooking. Don’t worry if the crusts bubble; they will deflate when turned over. Transfer the crusts to the back of a baking sheet, with the grilled sides facing up.

6. Spread about 1?2 cup of the sauce across each pizza crust, leaving a 1?2-inch border around the edges. Arrange the onions and olives over the sauce. Sprinkle the cheese on top. Transfer the pizzas from the baking sheet to the cooking grate. Grill until the crusts are crisp and the cheese is melted, 4 to 5 minutes, rotating the crusts occasionally for even cooking. Transfer to a cutting board. Garnish with parsley. Cut into wedges.

Serve warm.

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Herb Dough & Balsamic Mushroom Pizza

Posted by Lock On March - 27 - 2015 5 COMMENTS

herbedmushroomToday’s pizza recipe combines one of my favorite pizza ingredients with the aromatic vinegar of Modena, Italy. Balsamic vinegar, a vinegar made from the juice of white Trebbiano grape that is heated and aged in wooden barrels, typically for several years. We’ll accent the flavor of the pizza by using a delightful herb dough for the base.

Making The Pizza Dough:

Herb Pizza Dough Recipe

Ingredients:
* 1 package Active Dry Yeast
* 1 teaspoon Sugar
* 7/8 cup Warm Water — 110 degrees
* 1/4 cup Italian Seasoning
* 2 1/4 cups Flour
* 1 tablespoon Flour
* 1/2 teaspoon Salt
* 1 tablespoon Garlic Olive Oil — as needed
* Oil And Cornmeal For Pan

Pizza Dough Directions:

Stir together the yeast, sugar and warm water. Let stand until foamy, about 10 minutes. In the work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine. Add flour and salt.

Turn the machine on and off a couple of times. While the machine is running, add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic olive oil and process for 30 to 40 seconds more.

Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free place for 1 hour or until doubled. Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges.

Bake for 10 minutes @ 425 degrees. Remove from oven, lightly brush the crust with a little more oil. Makes enough dough for one 12″ crust.

Pizza Ingredients:

1/4 cup olive oil
1 pound fresh white mushrooms, sliced
1/4 cup thinly sliced red onion
2 tablespoons thinly sliced garlic
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme leaves
or
1 teaspoon dried thyme leaves, crushed
1 teaspoon salt
1/4 teaspoon cracked blacked pepper
1/3 cup prepared pesto
1 cup shredded fontina cheese, divided
1/3 cup roasted red peppers

Directions:

Preheat oven to 450 degrees F. Spray a 12-inch pizza pan with vegetable cooking spray. In a large skillet over medium-high heat, heat live oil until it just begins to smoke. Add mushrooms, onion and garlic; cook,stirring occasionally, until mushrooms are golden, about 5 minutes. Add balsamic vinegar, thyme, salt and black pepper; cook and stir until liquid has nearly evaporated, 1 to 2 minutes; set aside. Spread pesto over reserved pizza crust; sprinkle with 1/2 cup of the cheese. Top with reserved mushrooms mixture and roasted peppers; sprinkle with remaining 1/2 cup cheese. Bake until hot and cheese is melted, about 10 minutes. Cut in wedges; serve immediately.

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French Bread Pizza Recipe

Posted by Lock On March - 25 - 2015 5 COMMENTS

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Spring is here and from time to time you may want to create a quick pizza that’s easy to make and also delicious. Here’s the answer. Using one of my favorite breads, French bread, we’re going to show you how to create a quick and easy pizza that all will love.

Give it a shot!

French Bread Pizza Recipe

Ingredients:

* 1/2 pound sausage, browned & drained
* 1/2 pound sliced pepperoni
* 1 loaf French bread
* 30 ounces jar spaghetti or pizza sauce
* Sliced black olives
* Sliced fresh mushrooms
* 16 ounces mozzarella cheese, shredded
* Optional Toppings: Candied bacon, green peppers, onion, ground beef

Directions:

Cut bread in half lengthwise. Place on cookie sheets. Cover bread
with the sauce all the way to the edges. Top with sausage and
pepperoni; then with whatever toppings are desired, ending with
the shredded cheese. Bake the bread pizzas 20 minutes at 350
degrees. Cut into pieces. To freeze, wrap unbaked pizza tightly
in foil. Then freeze. Unwrap and thaw the pizzas before baking.

Once baked cut into manageable slices and serve. Everyone will love this creation at your next outdoor get together.

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Italian Caponata Bruschetta

Posted by Lock On March - 23 - 2015 ADD COMMENTS

Italian Caponata Brushetta

Italian Caponata Brushetta

Bruschetta (Italian pronunciation: [brus?ket?a]  ( listen)) is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper.

Serves: 4 (makes 8 pieces)

Prep time: 15 minutes

Grilling time: 12 to 15 minutes
Caponata

1 medium eggplant, about 12 ounces, cut crosswise into 1/2-inch-thick slices
Kosher salt
1 small yellow onion, cut crosswise into 1/2-inch-thick slices
1/3 cup extra-virgin olive oil
1 medium tomato, seeded and roughly chopped
15 kalamata olives, pitted and finely chopped
2 tablespoons finely chopped fresh basil
1 tablespoon capers, drained
2 teaspoons balsamic vinegar
1 teaspoon finely chopped garlic
Freshly ground pepper

8 slices Italian or other coarse country bread, about 1/2-inch-thick and 4 inches wide
4 ounces fresh goat cheese, crumbled

1. Rub both sides of the eggplant slices thoroughly with salt. Allow them to sit in a colander placed in the sink or over a plate for about 30 minutes to draw out their bitter juices. Rinse the eggplant well and pat dry. Brush both sides of the eggplant and onion slices with the olive oil.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. Brush the cooking grates clean. Grill the eggplant and onion slices over direct medium heat, with the lid closed as much as possible, until tender, 10 to 12 minutes, turning once. Allow to cool. Coarsely chop the eggplant and onion slices and transfer to a medium bowl. Add the tomato, olives, basil, capers, vinegar, and garlic and mix well. Season to taste with salt and pepper.

4. Grill the bread slices over direct medium heat, with the lid closed as much as possible, until toasted, 2 to 3 minutes, turning once. Divide the goat cheese evenly among the bread slices, spreading it with a knife. Spoon the caponata over the goat cheese, again dividing evenly. Serve at room temperature.

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Arugula And Prosciutto Tortilla Pizzas Recipe

Posted by Lock On March - 21 - 2015 5 COMMENTS

The pizza recipe that I’m going to share with you today is truly a blend of international flavors, you might say.

We’ll be using a few choice ingredients to create a pizza taste that’s really unique and bursting with flavor.

First, let’s take a look at a few of the unique ingredients that we’ll be using to create this wonderful and delightful blend that’s bursting with flavor.

Arugula:
arugula
Arugula is an aromatic salad green that’s used in a variety of elegant dihes.  It is also known as rocket, roquette, rugula and rucola, and is popular in many Italian cuisines.

Nutrition
Like most salad greens, Arugula is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories.  That’s good news if you’re watching the calorie count but still want to taste the flavor of a unique pizza combination!

History and Lore
In Roman times Arugula was grown for both it’s leaves and the seed. The seed was used for flavoring oils among other things.  Another interesting note is this, Rocket or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. (Cambridge World History of Food). This has been around for a very long time.

Part of a typical Roman meal was to offer a salad of greens, frequently Arugula ( spelled Arugola), romaine, chicory, mallow and lavender and seasoned with a “cheese sauce for lettuce” for all to enjoy.

About Prosciiutto:
Prosciutto

Prosciutto is the Italian word for “ham,” although most consumers outside of Italy associate prosciutto with a specific type of cure for ham. To make prosciutto, ham is salted and then air dried for a period of up to two years. After curing, prosciutto is sliced into paper thin pieces which are usually slightly transparent and faily light. It is typically eaten uncooked, on charcuterie plates, wrapped around fruit and vegetables, or in salads. In some cases, prosciutto may be lightly cooked, as is the case when it is tossed with pasta or in our case as we will use it to provide a distinct flavor for our pizza today.

To make prosciutto, high quality cuts of meat are selected and allowed to drain in a cool place for approximately 24 hours. After resting, the meat is carefully washed and trimmed. Next, the meat is rubbed with sea salt, and spices in some regions of Italy. The salted meat can sit for up to two months, periodically re-rubbed and turned. After salt-curing, the meat is washed to remove the access salt, and hung in a cool breezy place to cure. A brief cure may last only a few months, but traditional prosciutto is cured for up to two years.

Let’s pull together these fantastic ingredients for our pizza.

Arugula And Prosciutto Tortilla Pizzas Recipe

Ingredients:
* 2/3 cup diced prosciutto
* 1 medium red onion — chopped fine
* 1/4 cup olive oil
* 2 bunches arugula, coarse stems discarded, washed well, spun dry, and chopped
* 4 (8 1/2-inch) flour tortillas
* 2/3 cup parmesan cheese — freshly grated

Directions:
Preheat oven to 400°F.

In a medium heavy skillet cook prosciutto and onion in oil over moderate heat, stirring, until onion is softened. Remove skillet from heat and stir in arugula and salt and pepper to taste.

Arrange flour tortillas on 2 baking sheets and top with arugula mixture and Parmesan.

Bake pizzas on upper and lower racks of oven, switching positions of baking sheets halfway through baking, until edges are golden, about 10 minutes.

By this time your family should be lined up in the kitchen ready to offer their services as professional tasters. Enjoy this fantastic pizza.


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Creating A Basic Pizza Crust

Posted by Lock On March - 19 - 2015 2 COMMENTS

Bread Machine Cornmeal Pizza Crust Recipe

Posted by Lock On March - 17 - 2015 2 COMMENTS

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Bread Machine Cornmeal Pizza Crust Recipe


Ingredients:* 1-cup warm water
* 1/4 teaspoon salt — optional
* 2 1/2 cups all-purpose flour — divided
* 1-cup cornmeal — plus
* 1-tablespoon cornmeal — divided
* 2 tablespoons sugar or honey
* 2 teaspoons active dry yeast


Directions:

Measure carefully, placing all ingredients except 1-tablespoon cornmeal in bread machine pan in order specified by owner’s manual. Program basic dough cycle setting; press start. Remove dough from bread machine pan; let rest 2 to 3 minutes
 

Pat and gently stretch dough into 14- to 15-inch circle. Spray a 14-inch pizza pan with nonstick cooking spray; sprinkle with remaining 1-tablespoon cornmeal.Press dough into pan.Follow topping and baking directions for individual recipes. 1 14-inch crust makes 8 servings.

Thin-Crusted Pizza With Chicken & Kalamata Olives

Serves: 4

Prep time: 30 minutes

Cooking Time: 5 to 6 minutes

kalamata olive
[kahl-uh-MAH-tuh]

An almond-shaped Greek olive (also spelled calamata ) that ranges in length from about 1/2 to 1 inch. Kalamatas are a dark eggplant color and have a flavor that can be rich and fruity. They’re often slit to allow the wine vinegar MARINADE in which they’re soaked to penetrate the flesh. Kalamatas are marketed packed in either olive oil or vinegar.

Dough
* 1 envelope active dry yeast
* 1/2 teaspoon granulated sugar
* 2/3 cup warm water (105° to 115°F)
* 2 to 3 cups all-purpose flour
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 2 tablespoons extra-virgin olive oil, plus more for brushing the crusts

Toppings
* 3 cups thinly sliced grilled chicken meat
* 3/4 cup sliced, pitted kalamata olives
* 4 cups shredded fontina cheese
* 1 cup thinly sliced red onion
* 2 tablespoons finely chopped fresh Italian parsley

1. In a medium bowl combine the yeast, sugar, and water. Stir briefly and let stand until foamy, 5 to 10 minutes. Add 2 cups of the flour, the salt, pepper, and the 2 tablespoons olive oil. Stir with your fingers until the dough holds together.  Transfer the dough to a lightly floured work surface and knead until smooth, 8 to 10 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1-1/2 hours.

2. Punch down the dough in the bowl. Transfer it to a lightly floured work surface and cut into 4 equal pieces. Roll out each piece into an 8-inch round about 1/8 inch thick. Lightly brush both sides of each round with olive oil and place the rounds on baking sheets.

3. Gently slide the crusts from the baking sheet onto the grill and cook, uncovered, over direct medium heat (350° to 450°F) until grill marks are clearly visible, about 2 minutes. Don’t worry if the crusts bubble; they will deflate when you turn them over. Transfer the crusts to the baking sheets, with the grilled sides facing up.

4. Distribute the chicken, olives, cheese, onion, and parsley evenly among the crusts. Transfer the pizzas again from the baking sheet to the grill and cook, covered, over direct medium heat until the crusts are crisp and the cheese is melted, 3 to 4 more minutes.

5. Serve the pizzas warm, cut into wedges.

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