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Pizza – Great on the Grill

Stuck in a rut with your grilling? Tired of burgers, sausages and ribs?  OK, so let’s be honest – during the summer we never tire of eating delicious grilled meats.  But, don’t you miss pizza just a little bit?! Crispy crust, gooey cheese….yep, you know you want it!  Well, you can still cook outside and enjoy a yummy cheese pie by grilling your pizza.

Grilled PIzza with Tomatoes, Pepperoni, Mozz and Parm

For grilled pizza you’ll need to make a special kind of dough that can stand up to the high heat and also not fall through the grill grates.  The version below is adapted from Cook’s Illustrated – it’s tender and chewy and contains a hearty amount of olive oil to keep it from sticking to the grill.

Top the pizza with just about anything you want – except a traditional tomato sauce.  I don’t recommend a wet sauce as it will make the crust soggy.  Instead try some chopped tomatoes, pesto or roasted pepper puree.

Grilled Pizza Dough

2 ½ c bread flour
2 t sugar
1 t salt
1 t instant yeast
1 c water, room temp
3-4 T extra virgin olive oil

Combine first four ingredients in food processor or bowl of standing mixer.  With machine running slowly pour in water, then olive oil.  Process or mix until dough forms into a ball.

Grease a large mixing bowl with additional olive oil and add dough to bowl, tossing to coat with oil.  Allow dough to rise until doubled in size, approximately 1 ½ to 2 hours.

Gently press dough to deflate, then divide into 4 equal balls of dough.  Press each dough ball into a disk.  Spray 4 pieces of plastic wrap with nonstick spray and then loosely wrap each dough disk in wrap.  Allow dough disks to rise for an additional 20-30 minutes or until small bubbles form.

Preheat grill to 350-400 degrees.  Stretch dough disks into 9-12 inch pizzas rounds.  Don’t worry if the pizzas don’t come out perfectly round – they will taste great no matter what they look like.  Place two pizzas on the grill and at a time and cook until top is bubbly and bottom has dark grill marks, approximately 3-5 minutes.   Remove from grill and place on a platter grilled side up.

Brush grilled side of pizzas with olive oil and then top with cheese, meat and veggies of your choice.  Return pizzas to grill (uncooked side down) and cook for an additional 3-5 minutes until bottom is well browned and cheese on top is bubbling.

Remove from grill and sprinkle with fresh herbs (basil or oregano or parsley.)  Cook remaining 2 pizzas by following instructions above.

Let pizzas rest for 5 minutes before cutting and serving.

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