Grilled Pizza
For the Crust:
1 3/4 cup warm water (about 100 degrees)
2 1/4 teaspoon yeast
1/2 teaspoon sugar
3 1/4 cups all purpose flour
1 teaspoon kosher salt
2 tablespoons cornmeal
2 tablespoons olive oil
Step 1
Whisk the yeast and sugar gently into the warm water. Set aside and let sit for about five minutes or until yeast becomes foamy and begins to activate.
Step 2
In a large bowl or the bowl of a kitchen aid add flour, salt and cornmeal, stir to combine. slowly add the water/yeast mixture to the flour mixture until combined. Drizzle olive oil into the dough and knead for about five minutes. If you are using a kitchen aid leave it running for about three minutes.
Step 3
Place the dough in a oil lined bowl, seal with plastic wrap and let sit in a warm place for a few hours. If you think about it punch the dough down after an hour or two and let it rise again for another hour. Then stick the dough in the fridge for at least an hour before making the pizzas.
This recipe makes 2 pizza crusts. It’s easy to double if you would like to make more.
For the Pizza:
The best part about these pizzas are to be as inventive as possible, use what you have on hand and have a ball experimenting.
Tomato Mozzarella:
2-3 ripe tomatoes (When tomatoes are not is season I use a 15 ounce can of tomatoes and add a pinch of sugar)
2 or 3 cloves of garlic depending on your taste, minced
10-12 fresh basil leaves or a few tablespoons of dried basil
salt & pepper to taste
a splash of olive oil
fresh mozzarella, sliced
Step 1
Chop the tomatoes into 1/2 inch chunks, collecting the juice as you go. Add the tomatoes to a medium size bowl. Julianne the basil and add to the tomatoes, mix in the garlic and salt and pepper. Drizzle the mixture with a bit of olive oil. Let the mixture sit at room temperature for an hour or so so that the flavors can come together.
Step 2
Roll the dough out into 2 very thin crusts. This will take a little practice to get right, depending on the heat of your grill you may need to leave it a bit thicker, just play around and find out what works for you.
Step 3
Grill one side of the pizza crust on a medium high grill. When the crust is golden remove from the grill, flip over and begin adding ingredients. Add a bit of the mozzarella and tomato mixture, not too much, less is always more with these. Then place the pizza topping side up onto the grill. Grill until the crust is golden.
Enjoy!
Bonus: Gruyere, bacon and Thyme Pizza – One of my favorites!
Make a batch of crust and this time dress it us with grated Gruyere cheese, fried bacon bits and fresh time, a lovely combination!