|« Stuffed Chicken Rolls||Ambrosia Salad »|
Karen shared this grilled pizza recipe with us. It's a great alternative to traditional pizza, with a thin crust and whatever toppings you can dream up.
Yield: 6 pizzas
- 1 3/4 cups warm water
- 4 1/2 tsp yeast
- 1 tbsp molasses
- 2 tsp coarse salt
- 2 tbsp olive oil
- 3 1/2 cups flour
- 1/2 cup whole wheat flour
- Additional olive oil
- Toppings. You can use anything you want; here's what I used:
- Pizza Sauce
- 1 can (8 oz) tomato paste
- 1/2 cup water
- 1 tbsp olive oil
- 1 tsp oregano
- Parmesan cheese to taste (at least 1/4 cup)
- Mozarella cheese, grated
- Cooked ground sausage
- Cooked sliced mushrooms
- Chopped onion & bell pepper, sauted
- Banana peppers
- Pizza Sauce
- Mix the water, yeast, and molasses in a bowl. Let stand until slightly foamy, about 5-10 minutes.
- Add the salt, oil, and the flours. Mix until a dough forms. Knead for 8-10 minutes.
- Cover the dough and let rise until doubled, about 60-90 minutes.
- Punch the dough down. Divide into six balls. Place on a greased baking sheet and cover each individually with plastic wrap. Let rise for 20-40 minutes.
- Grease a baking sheet and place one dough ball on the sheet. Pat the dough down into a large, flat disk. Get it as thin as possible. Oil the top side. Repeat for the other five dough balls.
- Heat one side of your grill to medium high. The other side should be low. Place one pizza crust on the hot side and let sit until the bottom is cooked. Flip and transfer to the low heat side, uncooked side down. Spreak your pizza sauce, then add the cheese and toppings. Slide it back to the hot side until cooked.
- Store the pizza in a warm oven @ 200°F while cooking the remaining five pizzas.
- Serve warm.
No feedback yet
Form is loading...