I had never heard of grilled pizza before now, but I am hooked! Cooking it on the grill gives it a wonderful flavor - it will be difficult to eat regular old baked pizza again! A bonus to cooking it on the grill is it cooks so fast! The dough puffs up right away and gets a nice crunch on the outside while staying soft and delicious on the inside. It is basically perfect!
I have to apologize for the awful pictures. It was dark and Madison called just as I was getting these off the grill, plus my camera battery was still charging! I snapped a couple pics with my cell phone under the oven light - not a good combo! I'll be making this again, for sure, when Madison is back in town, and I'll definitely have her get some good pictures to swap these out. In the picture above you can see the grill marks on the dough just a bit. yummmmmm
recipe inspired by:
allrecipes.com Pizza on the Grill I
Ingredients
1 package yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/4 cup olive oil
1 teaspoon minced garlic
Directions
Heat 1 cup water to 110-115 degrees F. It should feel warm and comfortable to you when you drip some on your wrist. If it is too hot for you - it is too hot for the yeast. Place warm water in a bowl and stir in a pinch of sugar. Add 1 package yeast and stir to combine. Set your timer for 10 minutes and let the yeast mixture stand, undisturbed for the 10 minutes. When ready it will be frothy. If it doesn't get frothy either your yeast is too old or your water was not at the proper temp and you need to start over. Sorry.... :(
Mix in 1 cup flour until combined. Add 2 teaspoons salt, remaining 2 cups flour, and 1 tablespoon olive oil and mix until dough forms. It will be slightly sticky, so be sure to lightly flour your surface and your hands. Turn dough out onto lightly floured surface and knead for about 8 minutes. The dough will become smooth and elastic. If the dough is overly sticky add in small amounts of flour as you knead, but don't overdo it! The stickiness will work out the more you knead. Let dough rest while you grease the bowl. Put dough into a lightly greased bowl and turn over to grease all sides. Cover and set dough in your cool oven with the oven light on. Let rise for 1 hour.
Punch down dough and turn out onto your very lightly floured surface. Knead in minced garlic and 1 tablespoon chopped fresh basil until combined. Place dough back into bowl, cover, and let rise in cool oven again for 1 hour more. Remember to turn the oven light on.
Punch down dough again and knead out any air bubbles. Let dough rest about 15 minutes. Cut dough in 1/2 and roll each 1/2 into your desired shape. It should be about 1/2" thick when rolled and ready to use. Get all of your toppings ready before putting the dough onto the grill. I used
homemade tomato sauce that I cooked down to a very thick sauce. It was delicious! I topped the sauce with fresh mozzarella cheese slices and chopped fresh basil. Yummmmmm
Preheat grill for high heat. You want to have a hot spot and a warm spot, so adjust your coals as needed. This also works well in a grill pan heated to about 375 degrees F. (I like this one
Aroma Housewares Super Pot with Grill Plate, White/Black
)
Heat 1/4 cup olive oil with 1 teaspoon minced garlic and brush on grill. Carefully place one piece of rolled out dough onto the hot side of the grill. The dough will cook quickly and will begin to puff up a little. Allow the dough to get nicely browned on the bottom and then carefully turn it over onto the warm side of the grill. If using a grill pan, turn the temp down to about 325 degrees F. Top as desired and cook until cheese is melted. Cook 2nd piece of dough the same and enjoy!
