Sunday, April 22, 2012

Grilled Pizza with Garlic Herb Crust

I could eat pizza every day.  Twice a day.  Homemade is...without a doubt...the best!  I've used this dough recipe for awhile and I have to say that it makes a decent crust in the oven.  However, we recently discovered that it's the BEST dough for the grill!  It is like having a crispy, crusty brick oven pizza.  I'm in love!  Cheesy, gooey, garlicky, pizza love.
Best dishes and yummy dreams!


Grilled Pizza with Garlic Herb Crust
Basic dough recipe adapted from- Emeril
Makes 4 personal-size pizzas

1 packet of active dry yeast
1 c. warm water (105-115 degrees F)
2 tbsp. olive oil, divided
1 tsp. honey
3 c. flour
1 tsp. salt

Garlic Herb Mix:
1/4 c. olive oil
2 cloves finely minced garlic
1/2 tbsp. Italian Seasoning
1/2 tsp. red pepper flakes

Aluminum foil
Desired pizza toppings and sauce

Making the Dough:
1.  Mix the warm water with the packet of yeast, 1 tbsp. oil, and honey.  Allow the yeast mixture to begin to foam.
2.  Mix the salt and flour in another bowl, then add the yeast mixture.  Knead together for a minute or so, and add more flour if the dough is too sticky.
3.  Add the last tbsp. of oil to a large bowl, roll the dough into a ball and place it in the bowl with the olive oil.  Roll the dough ball to coat with oil.  
4.  Cover the dough and allow to rise in a warm place for least an hour and a half. 

Preparing the Pizza:
Turn your grill on a low heat setting.

1.  Split the dough into 4 balls of equal size.
2.  Flour the counter and tear 4 pieces of aluminum foil to hold each pizza, stack the foil and set it aside.
3.  Spread a spoonful of corn meal on the first piece of foil.
4.  Take one ball of dough, place it on the floured counter and press/form into a pizza crust (as thin as desired).
5.  Place the dough on the foil.  Repeat the process for the three remaining balls of dough.

Preparing the Garlic Herb Mix:
1.  In a small bowl, combine the oil, garlic, and herbs.  
2.  Brush onto the tops of each pizza.

Grilling the Pizzas:
6.  Place the foil squares with dough on the grill for 5 minutes depending on thickness (you don't want it to cook all the way - just a little bit).  
7.  Remove them from the grill and add your desired pizza toppings (we usually add sauce, cheese, onion, spinach, and spices).
8.  Place the pizzas back on the grill and cover the grill so that the toppings cook and so the cheese melts (this will probably take 10-20 minutes depending on your grill - check often to be sure the bottom doesn't burn).  
9.  Remove from the grill when the bottom of the dough is crispy and the toppings appear "ready". 

I often use this dough recipe without the grill as well.  Just use a pizza stone and bake the dough (before toppings) for 10-15 minutes at 425, then add the toppings and bake for 5-10 more minutes.  

Thanks for reading! xoxo


Addicted to Recipes said...

I have yet to find a homemade pizza dough that I am in love with...but I will be giving yours a try. My hubby and I were talking not too long ago about grilling pizzas. Thanks for showing us how it's done! And thanks for sharing at Scrumptious Sunday.

Winnie said...

I barely eat pizza but I must admit that yours looks great!
I like the combination of flavors

Loveforfood said...

I'm bookmarking it and can't wait to try it!