Jul 26

Jul 26 Grilled pizza feels like summer.

I realize this is a bold statement. Summer is many wonderful things beyond grilled pizza, but, stick with me and you may find you kind of agree. At least maybe a little....

This last week was a bit crazy. Like most weeks in life, one child had camp, one child got sick, work was busy, the kitchen is preparing to be renovated and decisions need made, laundry was piling up, the list continues on and on and on... Then we grilled pizza, and it felt like summer again.

It was the combination of being outside, the fresh vegetables and dough, working with Silas to create different topping combinations, family time, outdoor cooking and produce.

Summer time, at least in my life.

This little meal forced us to slow down and work as a team. I loved it! They loved it! Then we ate well. It was a win all around.

I'm not going to pretend that I did something special to make these pizza's amazing. Not at all, it was simple and straight forward. Find any grilled pizza recipe and I'm sure it will work just perfectly. Funny thing about grilled pizza, last summer I shared with a friends blog about grilled dessert pizza! I guess you could say it is a trend for me!

Dough:

⅔ cup warm water
1 package ( or one scant tablespoon ) active dry yeast
½ tablespoon honey
3 tablespoons olive oil
2½ cups all purpose flour
1 teaspoon kosher salt

Pizza Dough Directions

Mix water, yeast, honey and 2 tablespoons of oil in a medium sized bowl. Let yeast begin to activate then add 1½ cups flour. Mix by hand until flour is mostly incorporated, add ½-3/4 cup more flour, kneading until dough is smooth and elastic about 5 min by hand. Dough should have a soft silkiness, but not be sticky. Oil a bowl with the remaining olive oil. Place dough in oiled bowl, flip to cover with oil, then cover with a tea towel and let rise 30 min.
After 30 min, divide dough into 4 pieces. Shape each piece into a ball and let rest covered for 10 more minutes.
When grill and toppings are prepared, roll out each ball to ¼ inch thick and brush with oil to grill.

Notes

Dough can be refrigerated for up to 4 hours after the first rising and shaping. You can also find some great store bought doughs out there. Do what feels most reasonable and stress free to you!

Toppings:

Whatever you like! Vegetables, meats, cheeses, oils, get creative and have fun! We like:

Sliced tomatoes, basil, sliced zucchini, bell peppers, Mama lil's chilis, red onions, salted mushrooms, olives, roasted garlic..

Cooked sausage, roasted chicken breast, prosciutto, cooked bacon, fresh mozzarella, parmesan, cheddar...

Good olive oil, or roasted garlic oil, sea salt, chile flakes...

You make it your way!

Here's How:

Make Pizza Dough according to recipe
Ensure your toppings are ready
Prepare Grill
Shape dough into small rounds (or whatever shape they take) roll until rather thin, about ¼ inch in thickness.
Brush both sides with olive oil.
Place on a medium temp grill, not above direct heat.
Cover grill for 1-2 minutes, when the dough has nice marks and holds its shape, flip.
Cover grill for 1-2 more minutes, when the dough has nice marks on each side remove to top.
Top with desired toppings, I like to start with tomato and basil, then add on from there. When you have topped to your liking, drizzle with a little more olive or garlic oil.
Return to the grill on indirect heat. Cover and let cook for 5-10 min until cheese is melty, and bottom crust is golden and crisp.
Enjoy hot off the grill!

Notes

Very important that once you start the grilling process, you're toppings need to be ready to add!