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Best Grilled Pizza EVER

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Too Much time on my hands: Best Grilled Pizza EVER

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Best Grilled Pizza EVER

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Redirection provided by Blogger to WordPress Migration Service
Too Much time on my hands: Best Grilled Pizza EVER

Saturday, August 20

Best Grilled Pizza EVER

  There are so many things to love about summer, but one of my favorites is grilled pizza with lots of fresh veggies from our garden.



I make homemade pizza just about every Friday for dinner and this dough recipe is quick, easy, and so much cheaper than buying pre-made dough. The kids LOVE to help and get messy. They each make their own pizza (boring cheese) and gobble up every bite.



Last week I charred some bell peppers and zucchini on the grill,



picked some sweet yellow and red and yellow cherry tomatoes from our tomato trees, and put my basil and oregano plants to good use for our toppings.



I used a small amount of tomato sauce and a mix of mozzarella, fresh parmesan, and cheddar. Then  I sprinkled some balsamic on top of the entire pizza. It was A-MA- ZING


Whole Wheat Pizza Dough

1 package active dry yeast
1 cup warm water
1 ¼ cups white flour
2 TB olive oil
½ tsp salt
1 TB minced garlic
1TB finely chopped fresh basil
1 cup whole wheat flour

In a large bowl, combine yeast and warm water and let sit for 5 minutes. Mix in the white flour and stir well. Add oil, salt, garlic, and basil and blend. Add the whole wheat flour and knead for a few minutes until the dough is smooth and elastic.

Roll into a ball, place in an oiled bowl, cover plastic wrap or towel, and let sit in a warm place until it doubles in size ( an hour or so depending on how warm it is). Punch it down and roll out a floured surface.

To grill it:

Place dough directly onto grill grates over medium flame and poke a few air holes in the top of crust. Cook for just a few minutes and flip over. Add your toppings and grill until the cheese is all melty and the dough is cooked through. On my grill it is about 8 minutes.

A few notes:
1. I do half wheat half white flour, but you could do all white if you prefer. Just don't try to do all wheat, it is no good, trust me. 
2. I sometimes add parmesan cheese  or other spices to the dough. Throw in whatever you have on hand.
3. I usually double the recipe and freeze half of the dough for later. It comes out great!
4. Don't go too topping crazy, if you load it up too much the dough won't cook through.


Yummers and so good for you!



P.S. If you haven't entered the contest to win the Shabby Apple dress head on over before Sept 1!





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