Grilled Pizzas

Grilled Pizzas

Since I’ve started this blog I think I’ve mentioned grilled pizza probably four or five times and how much I love it, yet I’ve never posted a recipe. Why have I waited this long? This is one of my favorite things to make. It is one of the first things I learned how to make. I started making them when I was probably 17 and I’ve made them all summer long ever since. I’m sure I’ve made grilled pizza far more than I’ve made oven baked pizza. I love the flavor of grilled pizza and I love the deliciously crisp crust. I also like how these are fun for parties and are perfect for individual pizzas. I frequently make these when I have family over then just have a pizza topping bar and everyone assembles their own pizza and I grill them. The kids love to assemble their own mini pizza. I used to be nervous about these sticking to the grill so when I first started making them I’d lay them each over a piece of the reynolds non-stick foil. Then one day I decided to try it without (probably because I was out of it) and they turned out perfectly fine. They turned out much better actually and tasted better. Just be sure that you brush the grill grates lightly with oil and brush the pizza crusts with oil so you aren’t trying to scrape them away from the grill grates.

Ingredients

  • 2 1/4 tsp active dry yeast
  • 2 tsp granulated sugar
  • 1 1/2 cups warm water, 110 degrees, divided
  • 3 Tbsp extra virgin olive oil, plus more for brushing
  • 1 1/2 tsp salt
  • 1 tsp white vinegar
  • 3 3/4 - 4 1/4 cups bread flour
  • 2 Tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 cups canned crushed tomatoes
  • 1/4 cup tomato paste
  • 1 - 2 tsp granulated sugar, to taste
  • 1 1/2 tsp dried oregano
  • 1 tsp dried marjarom
  • 3/4 tsp dried basil
  • 1/4 tsp dried, crushed rosemary
  • 1/4 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • Desired pizza toppings - such as mozzarella (about 12 oz), parmesan, tomatoes, basil, ham, grilled pineapple, cooked bacon, olives, etc. (note: slice toppings fairly thin as they won't be cooking long)
Read the whole recipe on Cooking Classy