Todd Toven's Thin and Crispy Griddle Pizza | Let's Give it a Try | Blackstone Griddle

let's make thin and crispy griddle pizzas take a look at that let's give it a try all right so thin and crispy griddle pizzas i've made a lot of them in my day i think i invented them and we're just gonna mince up a little bit of red onion and i simply love these bella g g-o-e-o g-o-g-o-e-o's don't ask me to pronounce that second name so fresh mozzarella marinated in a blend of herbs and oils so come on in here check this out you can get these in different sizes in the store basically it's got a lot of olive oil it's got a lot of great italian spices and they make them in large and small check it out so i'm gonna pull these out and we're just gonna kind of cut these apart okay maybe just cut them in two and this is delicious mozzarella with spices built in for your pizzas i just happened to pick these up the other day over at sam's club and uh man tell you what if you smell these have you tasted them just perfect for your thin and crispy griddle pizzas this is from this year's pronghorn colorado program hot italian sausage that i made myself uh semi-frozen okay be careful with knives oh my goodness people are always telling me be careful you scared me when you slice that uh i got the blackstone griddle over here we're on high for the well we're not on high we're on a low see i lied to you now we're on high and uh we're gonna go ahead and put a little bit of olive oil down here and there's our sausage look at that so that's from october that's colorado pronghorn again semi-frozen so we're going to set that on there i'm going to use my blackstone basting cover just because i don't want to splatter grease everywhere with my frozen block of food here so also that's going to expedite the speed of the cooking or the thawing of the sausage as well a little basin cover down there if you want to you can put a little bit of water under there generate some steam the last time i did this and i put semi-frozen meat on the griddle somebody said to me why didn't you just spawn it out in the microwave we are welcome to do that but i just choose not to plus i don't have a microwave oven here in the cam come on in here steve so you can see it starts to fall out and you can literally just kind of peel that off right if you don't have a microwave if you're in the field this happens to be frozen look at there getting that sear and again this will just take a few seconds longer but we're going to end up with the same result which is a bunch of delicious ground cooked italian saunhorn sausage all right i have my onions here i don't want them to be too crispy but we want to get a little saute going so i'll put them about halfway through i'll throw them down with the sausage then we can finish up with the sausage here and we'll have that nice red onion accent in there as well and you have a lot of marinade in the mozzarella so check it out if you want to i suppose you can put a little bit of that in your sausage oh man that's a bunch of delicious flavors there olive oil and italian spices look at that [Music] also a good idea since it's a wild game sausage i only have about 20 torque in there so any amount of moisture i can add to it to make it more succulent the better you can see our sausage is getting really nice here and knowing that i'm going to be doing the pieces on here next i don't want to burn them we're going to come down here and turn these burners all the way to low so the griddle top and start to cool while the sausage is finishing up looks like our sausage is about done here come on here and check it out we're going to pull that it's going to be a topping okay you can use pepperoni i do pepperoni all the time on these but we happen to have this delicious pronghorn sausage are you flying that spaceship to flavor town and a quick clean with the griddle uh had a lot of oil on here so this will be really easy to clean just to clean up my spatulas and just going to go here and lightly scrape all that sausage and onion residue off the griddle top if you got any extra spots feel free to scrape those off we're not digging in completely to the griddle we're just gonna get everything off the surface but we're not gonna ruin our seasoning uh nothing annoys me more than seeing pictures of people who are literally dig and dig and rip their seasoning off every time they cook and then essentially they never have a seasoning on top of the griddle they're always stripping it all the way down to the bare steel and then when you're done you just take some napkins cloths or whatever so at this point we're going to create our pizzas i'm using flour tortillas today you could use naan bread i mean not that it's not bread it's non-bread get it or you can use is that funny you could use like pita bread you could use actual flat bread they actually make pizza crust or whatever but the key is you don't want to burn the bottom so i'm on low i'm a little hesitant at first i don't want to burn my pizzas i'm even going to turn one burner off so i have one going here on low to medium like some griddle cutting board always nice you can use that to set stuff on top of the griddle and come over here with just a little bit of olive oil again these are my i don't know what these are maybe eight inch or so flour tortillas i'm gonna put those down and immediately going with some kind of a red sauce you know pizza sauce traditionally has a little more sugar in it this is what i happen to have camping it's a it's a pomodoro sauce and it'll work just fine so you put it down there a lot of people make a mistake when they make pizzas and they put too much sauce and i was one of those people for years it should always look like there's not quite enough so something like that you want to be able to see your crust through these what's nice about these is you know there's a big trend right now low carb and all that keto or whatever you can tell i know a lot about it people like to use uh less bread i'm not one of them i love bread but if you are watching the carbs this is a perfect recipe for you so then we'll grab our little uh check those out our little mozzarella pieces here and we're just going to sprinkle these down on the pizzas like so and lastly our antelope sausage our pronghorn sausage with the onions i'm going to sprinkle it on there so just put a light sprinkling on each and again you could use provolone you could use shredded mozzarella i just happened to see the little mozzarella balls at sam's club the other day and i got excited for thin and crispy griddle pizzas and lastly we can use the basting cover again or maybe you have some kind of a hotel pan or something put those down on top and use that to steam to melt the cheese just be checking frequently see that's already starting to look good now that's one burner on low folks okay and one burner off completely so that's a neat thing when you have more than one burner if you're not using the 17 inch of using the 22 28 or 36 more than one burner feel free to turn a burner off and you can move things around that way you don't have to be concerned with burning your pizzas i know this side of the griddle is going a lot slower so i'm gonna move these over here same thing here we're gonna check our crust that crust is looking really nice but i don't want it to burn so i'm gonna move all of these around over here to get a little bit of color on the crust and then back over here to allow the cheese to keep melting you can see that mozzarella starting to melt there and we go underneath and check that crust look at that i mean just absolutely perfect accents of orange and yellow and i went ahead and turned this burner back to high as well so now we're cooling down i noticed these pizzas aren't crisping up enough the griddle cooking nate says this a lot everybody and i think it's really interactive again it's so different than baking a lot of people a lot of new time griddlers ask me questions like todd you know i can't make this because you didn't tell me what the exact temperature was exact surface temperature of your griddle top you're doing more cooking to feel here right i want the cheese to melt i want the bottom to crisp up i don't want the bottom to burn so you got to figure that out it means the burner goes off occasionally maybe we trap heat or trap steam in there using the basin cover and sometimes we have to crank it back up because we want to get more of a crispy bottom there when the mozzarella starts to melt to your liking in that bottom look at that absolutely beautiful you start to pull your pizzas and let them sit for a minute or two before we slice them up take a look at that all right time to slice this pizza up you can use a pizza cutter for these or you could just use a knife and cut them like you would a quesadilla look underneath that steve can you see that does that show up oh look at that folks you're not getting a lot of people that are doing aerial underneath undercarriage shots let's give it a try [Music] if you're on the fence you need to take the fact that it's a tortilla mexican textbook cooking and just throw it out because these taste italian i literally get messages on a weekly basis from people telling me that they love my thin and crispy griddle pizzas in fact a shout out to tony talarino my longtime subscriber coincidentally the first person that ever came to visit me at a demo in grants pass oregon he tried these a couple weeks ago and he said i don't know why i waited so long to make thin and crispy griddle pizzas they're amazing and we make them every week now so there you go so thanks for watching everybody hopefully you enjoyed this come on take your blackstone go outside or just make one of these on your back porch but until next time this is todd and aaron and steve i'm saying praise the lord and pass the thin and crispy griddle pizzas all right i don't know what this looks like we just had to drag her up out of a ditch here but praise the lord and pass the venison i got dear me in the back and aaron has deer meat in the backpack as well [Music] you

Channel: Blackstone Griddles

Views: 53,781

Rating: 4.9411254 out of 5

Keywords: Blackstone griddle recipes, how to cook on blackstone griddle, how to use blackstone griddle, griddle recipes, flat top recipes, blackstone griddle cooking, griddle cooking, flat top cooking, outdoor cooking, flat top griddle, blackstone, blackstone griddle, Black Stone, Blackstone Recipes, todd toven, griddle pizza, pizza on griddle, blackstone pizza, pizza on blackstone

Id: m2GTbRHv81k

Length: 10min 41sec (641 seconds)

Published: Sat Feb 20 2021