Sunday, August 29, 2010

Grilled Pizza

Pizza Dough

4+ cups flour (all purpose or whole wheat)
2 cups warm water
1 1/2 teaspoon salt
2 1/4 teaspoons yeast

Mix warm water and yeast until bubbly. Stir in salt and flour one cup at a time until soft dough forms (should be soft but not be sticky). Set aside and let rise until double in size. Divide dough into small balls and on a well floured/oiled surface, roll each into a small circle about the size of a plate.

Prepare your toppings and have them out by the grill ready to top. Place dough on grill over medium heat and cook just until bottom is firm and has nice grill marks- 2-3 minutes. Flip, add toppings, close lid and continue cooking until bottom is firm and cheese is melted (if cheese is still not melted move to top rack or you can broil in the oven).

I use this dough for pizza & breadsticks and if you want to add yummy flavor to your crust- just mix in 1/3 cup or so of pesto when you add the flour.

Favorite combinations:
Basil Pesto, Grilled Chicken, Cheese, Broccoli
Lighthouse Ranch Dressing (or other fresh ranch), Spinach, Tomatoes, Cheese, bacon bits Print Friendly and PDF
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