Pizza on the Grill

Preparation Time 20 minutes exclusive of Dough rising time about 3 to 4 hours

Cook Time 30 minutes

Serves 2 to 4

Ingredients

Pizza Dough - Thin Crust Pizza

  • AP Flour 2 cups and a little extra to roll the dough

  • Dry Active Yeast 1 - 1/4 ounce satchet

  • Salt 1/4 tsp

  • Sugar 1/4 tsp

  • Luke Warm Water about 1-1/2 cups

  • Oil 1 tbsp

Marinara Sauce

  • San Marzano Tomatoes 1 can

  • Onion 1 medium, small diced

  • Garlic cloves 4 to 5

  • Salt to taste

  • Black Pepper to taste

  • Sugar 1/2 tsp

  • Fresh Basil Leaves 5 to 6

  • Oil 1 tbsp

Toppings of you choice

  • Fresh Mozzarella, thinly sliced

  • Fresh Basil Leaves

  • Onions, thinly sliced

  • Peppers, thinly sliced

  • Pepperoni/ Prosciutto/ Salami

  • Cherry Tomatoes, cut horizontally into small discs

  • Baby Spinach

  • Grated Cheese (I used a mix of cheddar, mozzarella and monterey jack)

Method

  1. Mix sugar into about 1/4 cup of warm water and sprinkle yeast. Wait for about 8 to 10 minutes, until it gets foamy.

  2. Pour the yeast mixture into a large bowl. Add flour, salt and oil.

  3. Combine the mixture. Once combined, knead the dough for about 5 to 8 minutes, gradually adding more water as needed, until the dough is kind of stiff but is also smooth and elastic at the same time.

  4. Cover the dough with a moist towel and let it sit to rise for about 3 to 4 hours, in a warm area. I use my oven for this.

  5. Lightly grease your pizza pan and sprinkle some cornmeal.

  6. Divide the dough into three to four portions. Usually, one pats the pizza dough with fingers on the pan until it stretches over the pan. For ease, I just gently rolled my dough on my counter with a rolling pin, until it is stretched to about 8 to 9 inches in diameter.

  7. Place the stretched dough on the pan and put it on the grill for about 10 minutes. The grill temperature should be about 400F to 450F. (this step is optional though!)

  8. Spread the pizza sauce and use the toppings of your choice.

  9. Grill the pizza for about 10 to 20 minutes or longer, until bubbly and the bottom of the crust is slightly golden brown and lifts off easily with a spatula.

  10. If you don’t want to use all the dough, you can freeze it. Take a portion of the dough, make a ball, rub oil over it and put it in a freezer bag. When you wan to use the dough for pizza, take it out of the freezer and thaw the dough in the fridge.

Marinara Sauce

  1. In a skillet, heat about 1 tbsp of oil and add the garlic cloves and onions. Sprinkle some salt and sweat the onions, until lightly caramelized.

  2. Add the tomatoes from the can along with all the puree. Muddle the tomatoes with a muddler, until mushy and everything is blended.

  3. Adjust seasoning with salt, pepper and sugar.

  4. Roughly tear some basil leaves and add it to the sauce.

  5. Cook over medium heat, until the sauce thickens and water has evaporated.

  6. If you prefer a smooth sauce, just blend this in a blender until it is smooth. I prefer the coarse texture of the sauce with small chunks of tomatoes in it!

Notes:

  • Margarita Pizza - Sauce - Mozzarella slices - Basil Leaves

  • Veggie Pizza - Sauce - Veggies of your choice - Grated Cheese

  • Pepperoni Pizza - Sauce - Pepperoni - Grated Cheese - some more Pepperoni

  • Prosciutto Pizza - Sauce - Onions - Spinach - Grated Cheese - Grill - add prosciutto before serving

Appetizer, Main DishDevanjali LuthraPizza, Pepperoni Pizza, Veggie Pizza, Grilled Pizza, Pizza Sauce, proscuitto, SpinachComment