These grilled pizzas are awesome. We had a couple of pepperoni and one Greek and it was so sad to see them disappear…
Since they are a little smaller, it’s fun to make two or three different pizzas too. I included a few of our favorites for inspiration, but the fun is to get creative, make it your own, be adventurous and try new things
- 3 cups all purpose flour
- 1 envelope quick rise yeast (2¼ t.)
- 1 T. sugar
- 1 T. kosher salt
- 1 cup warm water
- 2 T. olive oil
Combine flour, yeast, sugar and salt in a food processor; pulse to mix.
Add water and oil; process mixture for 1-3 minutes, or until dough forms into a ball. If the dough does not adhere, add more water, 1 T. at a time until a ball forms.
Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size (about 1 hour). Prepare sauces and toppings while dough is rising.
Once dough has doubled in size, divide into four balls. Roll out one of the balls of dough as thinly as possible (don’t worry about making a perfect circle… irregular shapes give it character)
You should have your grill preheated on one side to high heat, and the other side on low.
Use both hands to transfer the dough to the grill. Drape it directly onto the hot side–the directhigh heat will set the crust. Once it starts to bubble, check the underside for browning, rotating the crust to prevent burning, if needed. Use tongs to flip the crust over onto the cooler side of the grill, brush the crust with olive oil and add your toppings.
Move the pizza back to the hot side to finish cooking the crust and melting the cheese (watch out for burning).
- Old School – pepperoni and mozzarella (i like to throw some sharp cheddar in too)
- Greek – olive oil, feta, kalimata olives, tomatoes, baby spinach, red onion, etc
- Pesto – fresh pesto, tomatoes, mushrooms, artichoke hearts, a little mozzarella
- Cowboy – grilled steak (sliced into thin pieces), black beans, salsa, monterrey jack
- Buffalo – grilled chicken (marinated and basted with Frank’s), monterrey jack, more Frank’s, celery, more Frank’s
Recipe from Cuisine at Home