Wednesday, August 26, 2009

Grilled Pizza

The grill and I have become good friends this summer. Not wanting to heat up the kitchen+looking for something different= Grilled Pizza for dinner tonight. I loved that it tasted like flat bread and was just the texture I was hoping for. Nope, the dough doesn't fall down into the grill. It acts like meat and starts to stiffen as it cooks.

1 pkg. Rapid Rise Yeast
1 cup hot water
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
3 cups flour

Whatever your little heart can dream of.
I used tomatoes and basil from the garden and made a Margharita pizza and turkey pepperoni and cheese. Be creative.

Disolve the yeast in hot water for 3-4 min. Dump everything else in and mix until the dough starts to clean the bowl. Let it rise. I wait 45min or so, but this Rapid Rise stuff is ready after about 15 minutes of mixing. It will NOT double in size though. This makes enough for one large or two small pizzas. Split the dough in two, make a shape resembling a pizza...obviously not my strong suit. Turn the grill on and let it warm up for 5 minutes. Take all of your toppings out to the grill. Brush one side of the dough with olive oil and put it oil side down on the grill for 2-3 minutes. Flip it over and add your toppings while it's on the grill. Let it cook for an additional 5 minutes.