Pizza is awesome. I hope you agree with me. It’s the food that most kids want when you give them a choice. It’s high on my favorites list too, and I consider myself an adult, most of the time. 🙂
I recently posted a tutorial for Professional-Looking Homemade Pizza. We eat it often, and it’s completely delicious. But last year we discovered the Grilled Pizza. And let me tell you…it takes pizza to a whole new realm.
I bet you think you’ve had great pizza, but you haven’t really until you’ve tried a grilled pizza. 🙂 The grill gives an added flavor to it that is indescribably good. It lends a slightly smokey yet phenomenal tasting crust, that, combined with whatever toppings you choose, is killer yummy.
It’s super easy to make…just be prepared to be on your toes because the actual grilling process is very hands-on and happens in almost the blink of an eye. And you wouldn’t want to burn the pretties.
Take a look at those beauties. Fresh off the barbie…grill marks and all.
They’re imperfect-looking because of the speed of the process, but trust me-they’re GOOD.
I shared a different crust recipe on this post, but here’s another of our family favorites, that I used for making these grilled pizzas
{PIZZA DOUGH}
1 cup warm water
1 tablespoon yeast
1/2 teaspoon garlic salt
1 tablespoon honey, heaping
1 tablespoon vegetable oil, heaping
About 2 cups flour
Stir all pizza dough ingredients together, except flour. Add flour, stir until you can’t anymore, then knead for a bit by hand. No raising necessary.
Oven-Baking Directions: Preheat oven to 475 degrees. Roll out dough on floured surface. If using a pizza stone, let stone heat for at least 30 minutes in the oven before baking the pizza. If baking in a sheet pan, bake for about 12 minutes checking often until crust is browned and cheese is golden and bubbly. If baking on a preheated pizza stone, slide pizza onto stone and bake for about 8 minutes. Makes 1 large pizza.
{Grilling Tutorial}
olive oil (sprinkle a little garlic powder in it and stir)
toppings (we just like ham & pineapple)
pizza sauce (or marinara sauce)
lots of cheese! (we use mozzarella)
Set grill to HIGH heat.
Assemble your toppings in bowls and set on a cookie sheet at the grill-side. This is important. The pizzas cook REALLY fast, so you will need easy access to all of this.
Roll out your dough (on a floured surface) into individual mini pizza sizes. This is key. The smaller the size, the more manageable it is to grill. One dough recipe made four individual pizzas for us.
Lay them on a cookie sheet for easy access while grilling. You can see that the dough hangs over the edges a bit, but that’s ok.
We like to grill two at a time. It’s just easier that way.
Brush the tops with olive oil while still on the cookie sheet.
Place on grill, olive oil side down. Then quickly brush the sides facing up with olive oil.
Wait about 2 minutes, then check the bottoms to see if they look about like this. If so, they’re ready to flip.
Immediately after flipping, quickly spread sauce, then sprinkle cheese and toppings on. It’s really hot working directly over the grill, so be careful and work fast!
Put the top of the grill down and wait about 2 minutes, until the cheese is nice and melty and the bottom has nice grill marks on it.
Pull them off the grill and eat immediately.
Sam
Krista @ Far From Normal
http://www.sixsistersstuff.com/2013/06/my-recipe-magic-introduction.html
sue@ thet2women.com
~Amber @ Dessert Now, Dinner Later!
http://www.dessertnowdinnerlater.com