Your gas grill is probably more versatile than you think. Most of us frequent grillers have pondered and tested the possibilities, but if you’re looking for a place to start, then try these delicious home-made cheesy breadsticks. By running only half of our burners we’re able to control the heat and bake our bread (or next time cake?) evenly on the top and bottom. Today we’re cooking on Napoleon’s Prestige P500RSIB. It’s powerful enough to get the job done with only half of its burners, and has the square inches needed to fit a good sized pan in an indirect grilling position. It’s an incredible grill that only grows on you the more you cook on it.
– Pizza Dough (recipe below)
– 1 lb fresh mozzarella, shredded
– 4 oz parmesan, finely grated
– 2 tbsp fresh oregano, minced
– 2 tbsp fresh thyme, minced
– 1 tbsp fresh rosemary, minced
– 1 head of garlic
– Olive oil
– Cattleman’s Grill Italiano Seasoning
Step 1: Separate the cloves of garlic and peel each one. Place in a small cast iron skillet and cover with olive oil. Cook the garlic over low heat until the garlic is tender and just beginning to brown. Remove the garlic from the oil. Reserve the oil. Mince the roasted garlic.
Step 2: Preheat your Napoleon Prestige P500. Turn two burners on high (on one side). Leave the other two burners off. On a floured surface, roll the dough out in a large rectangle. Brush the surface with a thin layer of the reserved garlic infused olive oil. Season with a layer of Cattleman’s Grill Italiano. Evenly sprinkle the garlic, herbs and cheeses (reserve some parmesan for topping) over the dough.
Step 3: Fold the dough in half, so the filling is enclosed in the dough. Using a pizza cutter, slice strips. Twist each strip and place on an oiled, foil lined sheet pan. Brush the tops of the breadsticks with garlic olive oil. Sprinkle remaining parmesan over the tops.
Step 4: Place the pan over the burners that are turned off. Bake over indirect heat for 10-15 minutes, until dough is cooked through and beginning to brown. Then turn on (medium heat) the two burners directly below the pan to brown the bottoms of the breadsticks, about 5 minutes. Remove from cooker and serve warm.
– 500g “00” pizza flour
– 325g water
– 10g salt
– 5g dry active yeast
Step 1: Combine ingredients in a bowl of a stand mixer fitted with the hook attachment. Mix on medium-low until flour is incorporated. Once all ingredients are incorporated and a ball is formed mix 8 minutes. Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.
Step 2: Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.