{ Grilled Pizza }

My new obsession is grilled pizza! During these hot summer days, who wants to turn on their oven?! I’d much rather fire up the grill! Here is a basic dough recipe and process for grilled pizza dough. Choose your favorite toppings and make it your own!

{ ingredients }

CRUST:

  • 2 cups warm water
  • 1 packet (1/4 oz.) active yeast
  • 5 cups all-purpose flour (next time we are going to try whole wheat flour!)
  • 1 Tbs. granulated sugar
  • 1 tsp. kosher salt
  • 2 Tbs. olive oil, plus more for oiling the bowl

 { directions }

  1. Pour water in the bowl of your stand mixer and sprinkle yeast on top. Let the yeast rest until the mixture is bubbling, about 10 minutes. Meanwhile, place flour, salt and sugar in a large bowl and whisk until combined. Oil a second bowl and set aside.
  2. When yeast mixture is ready, add flour and oil and mix on low until flour is moistened and dough starts to come together, about 1 minute. Increase speed to medium low until dough is smooth. Increase to medium and mix until dough is smooth and can stretch up to 4 inches without breaking, about 6-10 minutes.
  3. Transfer dough to the oiled bowl. Cover with a damp towel or paper towel and set in a warm place until dough doubles in size, about 1 hour. The dough can also be covered and placed in the refrigerator for up to two days. If the dough starts to overflow out of the bowl, just punch it down lightly.
  4. Once dough has risen, punch down, and shape into your pizzas. I found the best results when I floured my counter and rolled the dough out a bit, instead of just pressing it into place.
  5. Make sure your grill is clean and you spray it with cooking spray or oil. Set the grill on low. Place dough directly onto the grill and leave until the top starts to bubble, about 4-5 minutes. Once you see bubbles flip and let the other side cook for 4-5 minutes.
  6. Once both sides are cooked, you can place your toppings on the pizzas. See below for some of my favorites, but this can be anything. Make it your own!
  7. Keep on the grill for another 5 minutes, or until or cheese is melted and toppings look cooked.
  8. Enjoy! Yum!

Makes about 6 (10-inch) pizzas. You can also use half the dough and refrigerate for up to two days OR freeze the other half for up to two weeks. When you are ready to use the dough, just take out of the fridge or freezer to defrost before forming your crusts.

Dough based on this recipe.

TOPPINGS: (this is up to you, but here are two of my favorites)

Classic Caprese:

  • Drizzle of EVOO
  • 2 cups of tomatoes, roughly chopped
  • 2 cups fresh mozzarella
  • Handful of fresh basil
  • Fresh ground salt & pepper
  • Balsamic vinegar for dipping

(Mix oil, tomatoes, basil, cheese, salt and pepper until well combined)

Summer Squash:

  • Drizzle of EVOO
  • Summer squash, sliced
  • 1 cups of tomatoes, roughly chopped
  • 1/4 red onion, chopped
  • 2 green onions
  • 1 cups fresh mozzarella
  • 1 cup fresh goat cheese
  • Handful of fresh herbs, chopped (basil, rosemary, oregano, thyme)
  • Fresh ground salt & pepper

(You can put these on the pizza fresh to cook OR you can grill or char your veggies while the pizza dough is cooking.)

Invite some friends over! Make a pitcher of mojitos, a salad or two and enjoy!

Play around with toppings and let me know your favorites! I’d love to know!

{ Keep Cooking in Love & Light }

 

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