We grilled our pizza toppings.....
Delicious and fun! Thanks Stacey for this recipe via Webers Book of Grilling!
- 1 envelope (2 ¼ teaspoons) active dry yeast
- ½ teaspoon granulated sugar
- 2/3 cup warm water
- 2 cups all-purpose flour, plus more for rolling out dough
- 1 teaspoon kosher salt
- 2 Tablespoons Extra Virgin Olive Oil, plus more for brushing crusts
To make the dough: In a medium bowl, combine yeast, water, and sugar. Stir briefly and let stand until foamy, 5 to 10 minutes. Add the 2 cups flour, salt, and 2 tablespoons olive oil. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 5 to 10 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to coat the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to ½ hours.
To make the crusts: Punch down the dough in the bowl. Transfer to a lightly floured work surface and cut into four equal pieces. Roll out each piece into an 8-inch round about 1/8 inch thick. Lightly brush both sides of each round with olive oil and place on cookie sheets. Gently slide the crusts from the baking sheets onto the cooking grate and grill over DIRECT MEDIUM heat until the undersides are marked, 1 to 3 minutes (or until the bottom sides begin to brown and do NOT stick to the grill any longer). Don’t worry if the crusts bubble in spots, they will deflate when turned over. Transfer the crusts back to the baking sheets, grilled side up.
To assemble the pizzas: Add the desires sauces and toppings to the toasted side of the crusts. Transfer to the cooking grate and grill over DIRECT MEDIUM heat until the crusts are crisp, 4 to 6 minutes. Remove from the grill. Cut into wedges and serve warm.