01 June 2011

Grilled Pizzas

Over the last 5 years we have had a house full of teenagers every weekend and during the summer-ugh!  They have literally eaten us out of the house!  John and I just leave the house since we get so tired of them crowding up the kitchen!  We don't mind (most of the time)as long as they clean up after themselves!

Everyone's favorite lunch and supper is grilled pizzas.  I love them because they are made outside and it limits the mess in the kitchen.  The kids love them because we have a ton of different toppings to fit each persons tastes and they are SO quick! 

I also love this recipe for the fact it makes a good size batch and I can throw the remaining dough in the freezer for another day.  Just take out in the morning and leave on the counter.  Risen and ready to be rolled out by 6pm! 

Grilled Pizzas
1 1/4 cups hot water
1 pkg quick rise yeast (I use 1 tablespoon instant yeast-no proofing!)
1/4 cup olive oil
1 teaspoon kosher salt
4 cups all purpose flour

If using any yeast but instant, mix hot water & yeast in mixing bowl and let sit about 5 minutes until foamy.
Add olive oil, salt and 2 cups of flour.  Attach dough hook and mix on low until completely combined.  Add remaining flour and let mix until ball forms.  Allow another 2 minutes of kneading.  Let rise until about doubled.(15 minutes for instant yeast, 45 for active dry)

Heat grill to between medium and high (so technical eh?) and start rolling out dough.  I smear a BIT of olive oil on the counter and roll a small ball of dough into an 8 inch circle.  Brush one side with olive oil and sprinkle with a pinch of salt.  Place dough oil side down on grill.  Allow about to cook 3-4 minutes until golden brown, flip dough and add toppings immediately. Close grill lid and cook about 4 additional minutes or until cheeses are melted.  Watch carefully so you don't burn your crusts!  Adjust heat as necessary or pizza away from any hot spots.  Enjoy!

Toppings are endless!  Go with what you love!

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