At the beginning of the summer, when my husband wanted a new grill I let him think it was all his idea. We graduated from a little portable-burn-your-eyebrows-off-when-you-try-to-light kind of grill to one with an electric ignite button, so-easy-a-girl-can-do-it grill. (And it is red. I love red things.)
Like I said, it was all my husband’s idea.
Grilled pizza has become a regular on our menu. My boys love it because they can pick their toppings. I love it because I don’t feel like I’m cooking (isn’t that illegal in summer?) And my husband loves it because 1. he’s being fed and 2. it uses the grill.
Making the dough::
1 cup warm water
1 TBS sugar
1 TBS yeast
2 TBS oil
2 1/2 – 3 cups flour
1/2 tsp salt
Add yeast and sugar to warm water and oil. Wait until it foams and then add the flour and salt. I use 3 cups of flour for a stiffer dough to work with. Cover and let rise until double.
Spread dough out onto a piece of parchment for easy transfer, or shape and put directly on grill
Adding the heat::
Lay dough on preheated grill.
Cook for a couple of minutes until the bottom is cooked.
Turn over and add toppings to the cooked side (or take off and let the kids add their toppings and put it back on the grill).
Finish cooking the second side. If the bottom is done before the cheese melts, move the pizza to the top rack, and let the indirect heat finish the melting.
This is my all time favorite, I could eat it every day. BBQ sauce in place of the marinara, shredded BBQ chicken, red onion, pineapple, cheese and cilantro. So good!
We’ve done grilled pizza’s for a crowd, letting each customize their own. Set up a pizza bar of various toppings: chicken, ham, bacon, pepperoni, sausage, zucchini, mushrooms, tomatoes, pineapple, onions, peppers, olives or artichokes. And different sauces: marinara, alfredo, bbq sauce, ranch dressing and you will have something to please even the pickiest eaters!
Last week we used left over chicken cacciatore and it was delicious!