Grilled Pizza?

Who ever heard of such a thing as Grilled Pizza?  My husband thought I was nuts.  You can't grill a pizza!!  How on earth on you going to do this?  You have had some crazy ideas but this one sounds just plain silly!!  Grilled pizza!!  If you want pizza that bad, just call the pizza shop!  Those were my husband's comments last night before I made Grilled Pizza.  He is singing a different tune this morning!!

To be quite honest, I did have the Pizza Shop's phone number handy just in case . . .   Now I wish I had taken pictures, but we didn't make these until 9:00 last night and it was pretty dark outside.  This was a combination of two different recipes.  The pizza dough recipe came from the Become A Better Baker website and the pizza sauce is from the book Homemade Pantry by Alana Chernila.

Before I get to the recipe, there are a couple of things I want to note or point out.  We used a charcoal grill.  You can make these on any type of outdoor grill.  Secondly, let the grill cool a bit.  We put the dough on when it was a bit too hot and some of it burned.  Live and learn.  On to the recipes . . .

This pizza dough is EXCELLENT!!  It recommends that you use Fleischmann's Pizza Crust Yeast which I never heard of.  Here is a website that tells where you can buy or order it: http://www.pizzacrustyeast.com/  If you can't find it, just use the Rapid Rise Yeast instead.

Pizza Dough

3 1/2 to 4 cups all purpose flour
1 package Fleischmann's Pizza Crust Yeast or Rapid Rise Yeast
1 T sugar
1 1/3 cups very warm water (120 to 130 degrees)
1/3 cup Olive Oil

Blender Pizza Sauce

28 oz. can of Crushed Tomatoes
2 T sugar
1 tsp dried oregano or 1 T fresh oregano
1 tsp dried basil or 1 T fresh basil
1/2 tsp dried red pepper flakes
5 T tomato paste

Combine all ingredients in a blender.  Blend until smooth.
Keeps in a covered container for 5 days in the refrigerator or 6 months in the freezer.

Start the charcoal fire or gas grill to medium high heat.

Combine 2 cups flour, yeast, and sugar.  Add the very warm water and oil, mix until well blended - about 1 minute.  Gradually add the rest of the flour to make a soft dough.  The dough will be slightly sticky and form a ball.  Remove the dough from the mixing bowl and put on a floured surface.  Knead for 5 minutes, adding more flour as needed.  (I love how this dough feels - you can tell it is going to be good!!).

Divide the dough into 6 or 8 balls.  Pat or roll each dough on a well floured surface to about 8 inch circles (doesn't have to be perfect!). 

When the grill is ready, place the dough circles carefully on the grill (remember it is HOT!!).  Cook for 3 to 4 minutes.  Remove from grill with cooked side up.  Cover the cooked side with your sauce and desired toppings (i.e., pepperoni, cheese, etc.).  Put back on the grill for an additional 3 to 4 minutes.  (We put the cover back on the grill to help the cheese melt - the instructions don't say that but we think that helps the toppings heat up and melt).

Remove from the grill and ENJOY!

VERDICT:

Really good pizza!  The crust was excellent.  My husband liked this crust so much better than my other crust recipe.  He said whatever I did, remember it because he loved this pizza!!   So we have a winner!!