Grilled Pizza

Everyone in our family who semi-regularly comes to visit has now officially had our grilled pizza. I'm a little bummed, because I think that means it's time to find a new "company" recipe....but this one is so good!

Dsc06087The pizza dough is just a basic recipe--mix 1 packet of yeast and 2 teaspoons of sugar into 1 1/4 cup tepid water and stir.  In a large bowl (if you have a stand mixer and a dough hook this is a good time to use it) mix about 3 1/2 cups flour with a teaspoon of salt.  Add the water/yeast to the flour and mix or knead.  Sometimes you have to add a little more flour or a little more water.  Let the dough rise for a bit and then beat it down.  If you have time to let it rise a second time that's good, if not no biggie.  Roll the dough out into a free-form shape and coat one side with olive oil. 

Now here's where the magic happens--put your pizza dough on a hot grill, and don't move it (this is very important).  Let it cook until it starts to look puffy on top, then coat the top side with olive oil and flip the pizza.  Put your toppings on, close the grill lid, and let it all hang out for a few more minutes.  Pop it off the grill and fill your tummy with yummy pizza goodness.

As far as the toppings, pretty much anything goes.  The original recipe calls for fresh mozzarella, tomatoes, arugula, shallots, garlic, and olives.  This weekend we also did one with peaches, brie, and onions.  In the past we've also done a "steak pizza" with steak, mushrooms, blue cheese, onions, and arugula.