Recipes US

Top Food Blogs

Monday, October 31, 2011

Pizza on the Grill!

Last night I went over to my parent's house for pizza's on the grill. My mother, the mastermind behind the idea had never grilled dough before... so we had a few challenges but the pizza's were all fantastic! My mother bought pizza dough for Broder's Italian Deli on 50th and Penn for the crust and made up her own toppings. Pizza dough is quite easy to make, and if you're feeling ambitious, I have included a recipe below. My mother and I made three pizzas, one with a red sauce, salami, red pepper, mozzarella, grilled onion and mushroom, the other with a pepper-jack cheese sauce, onion, prosciutto and parmesan and lastly, a veggie pizza with feta, artichokes, basil, onion, mushrooms and eggplant! We used corn meal under the pizza dough to prevent sticking to the pan or the grill, but clearly we didn't add enough, because the pizza's would not pry off the sheet pan and transfer onto the grill. We ended up with a few holes in the pizza, which were immediately consumed by the wrath of the inner grill. Despite miner mistakes, the pizza's were all gobbled up by our guests and leftovers were accepted, which is always a good sign ;)

Pizza Dough Recipe (*taken from
 (yield: 1 large crust)

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons white sugar


  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

1 comment: