Grilled Pizza

One last ditch effort at using my outdoor grill this season--although I have been known to clear away the snow to do a pork roast outside. So these individual pizzas can be on the menu year round--it will just take longer to heat the grill up when the outside temps are below freezing.

Pizza Crust Dough

1 ½ cups warm water

2 teaspoons rapid rise yeast

1 tablespoon malted milk powder

1 tablespoon honey

1 teaspoon sea salt

3 ½ cups bread flour

Place water in a mixing bowl. Add yeast, malt powder, honey and salt. Allow yeast to begin growing for a minute or two. Add flour using dough hooks and knead for several minutes, using additional flour if needed to make an elastic, smooth dough. Allow dough to rise about 20 minutes. Heat outdoor grill to high (400 to 450 degrees) Punch down dough and separate into eighths. Roll each eighth into a 10 or 12 inch round and place on a cornmeal covered tray. When grill is hot, place each round directly onto grill rack and cover with grill lid. Cook for about 45 seconds. Remove crusts from grill and place cooked side up back onto cornmeal covered tray.

Individual Pizzas

Crusts, cooked on one side only (as above)

Olive oil

Red sauce (see “Fillipo Magistro” blog), or barbeque sauce or pesto

Meats: pepperoni, ham, sausage (browned and drained), cooked chicken or shrimp, Canadian bacon, etc.

Cheeses: pecorino ramano, parmasean, mozzerella, feta , etc.

Veggies: peppers, tomatoes, mushrooms, eggplant, artichoke hearts, red onions or    shallots, olives, pine nuts, etc.

Heat outdoor grill to about 400 degrees. Assemble pizzas by spreading a small amount of olive oil on cooked side of crust. Then top with red sauce (barbeque sauce, pesto), meats, cheeses and veggies. Cook by shutting down burners on one side of grill, placing pizza on grill rack over burners that are off. Shut grill cover and allow to cook until cheese melts and bottom of crust is browned. Remove from grill and serve immediately.

Hints: It took me several times to understand how important it is to cook the final pizzas over indirect heat. Otherwise the bottoms get burnt or the cheese doesn't melt. My grill runs off of a natural gas pipeline but you could do these just as well with charcoal, (however you really do need a grill with a cover). Choose a variety of toppings for your guests so that everyone gets just what they like. Be sure to have some crushed red pepper flakes at the table.

This crust recipe is a take off of "Worlds Best Breadsticks" -- a recipe that I got years ago from Ralph Downs, my dad's best friend from the time they were 11 years old. He also gave me a great recipe for buttermilk scones that I still use. Both Ralph and his wife, Trudie, have fed me great dishes over the years. Thanks!