Ever since we got our grill a few months ago I try to grill anything possible. I love pizza and didn’t realize that it could be “grilled”. Now that I have this recipe I’m a pizza grillin’ maniac. Already I’ve tried three or four different versions and they’ve all been fantastic! It’s so easy and doesn’t take too much time; just a little planning and prep work. What will you make on your grilled pizza?
Source: Martha Stewart
1 c. warm water
1 tsp. sugar
1 packet (1/4 ounce) active dry yeast
2 tsp. extra-virgin olive oil, plus more for bowl and brushing
Coarse salt and ground pepper
2 1/4 c. bread flour or all-purpose flour, plus more for work surface
Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy (about 5 minutes). Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated. Turn out onto a floured work surface and add additional flour as needed. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to a medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk (around 45 minutes). Once the dough has doubled in size, punch down, cover and let rise another 30 minutes. Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
For the grill:
Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill. Stretch or roll 1 piece dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper. Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill. Top with desired toppings; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
[My 2 Cents]
For my pizza, I used an Alfredo base and then topped it with an mozzarella/Parmesan cheese mix, sprinkled it with basil, smoked paprika and fresh cherry tomatoes. Yum!