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Pizza on the grill
When it is hot outside and you don’t want to turn on the oven, head outside for pizza on the grill! It is an easy meal that is a crowd pleaser!
We have had some of the best house guests this week. One of our easiest and their most favorite dinner was pizza on the grill.
The dough was made in the Cuisinart, but it you don’t make bread dough—no worries. We have used frozen dinner roll dough balls. Thaw the dough, rise, and use two balls for each pizza. If you like to make dough this is a great recipe for pizza on the grill!
Pizza Dough Recipe For The Grill
1 pkg active dry yeast
1 teaspoon sugar
1 1/4 cups warm water
3 1/3 cups flour
1 1/2 teaspoon salt
1 teaspoon olive oil
Dissolve yeast and sugar in warm water. Let stand until foamy, about 3-5 minutes.
Insert dough blade. Place flour and salt into food processor. While machine is running, add liquid. Process until dough forms a ball. Then process for 30 seconds to knead the dough. Dough may be slightly sticky. Oil hands and remove dough from processor and place in an oiled bag or bowl. Evenly coat dough with olive oil. Let rise for about 45 minutes.
Punch dough, divide into 8 equal balls. Form into 8 crusts about 1/4 inch thick.
Pizza on the Grill
Pre-heat the grill to medium high. Brush the grill with olive oil. Cook the crust for about 2 minutes —- just until you see light golden grill marks. Flip the crust over and lightly grill —just until the dough is set and crusts have puffed. You can add the toppings while the pizzas are on the grill, but we pre-cook all the crusts ahead of time and place a big stack of crusts next to the toppings.
Delicious Pizza Sauce Recipe
1 – 16 ounce can tomato sauce
1 6 ounce can tomato paste
2 garlic cloves, pressed
1 teaspoon sugar
1/4 teaspoon dried Italian seasoning
1/8 teaspoon dried crushed red pepper
1 scant Tablespoon dried basil
salt and pepper to taste
Combine all ingredients and cook for about 10 minutes.
We let everyone add their own toppings. This crew chose pepperoni and cheese.
Then we put the pizzas back on the grill (lid down) long enough to make the cheese melt and finish off cooking the crusts. We lower the grill temperature slightly to keep the crusts from browning(burning) before the cheese is melted.