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Grilled Pizza

by Jamie on June 26, 2012

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You might think that being out of school has left me with oodles of time to sit around and dream of cupcake recipes and maybe eat bon bons. Unfortunately, that is seriously not the case.

Between getting the house back into my OCD standard, planning surprise birthday parties for my best friend, traveling and having a serious cold, I honestly don’t know I have time for a full time teaching career on top of the rest of life’s to-do list.

The other day I mentioned we’ve taken the plunge and purchased a Big Green Egg. While yes, it makes fabulous smoked and grilled meats, my favorite feature by far has been that cooking on our big green friend means I don’t have a huge mess in the kitchen to clean up.

So this week, Brian and I have been planning our meals around what we can cook on the Egg. It might surprise you, but our favorite of the week has been pizza!

I have a go-to olive oil pizza dough that requires rising and makes a ton of dough. However, I’m a big fan of the Become A Better Baker Facebook page, and when their recommendation for a grilled pizza with recipe came up in my feed, I knew we were on to something.

While we were out running errands, we picked up the recommended ingredients from Become A Better Baker; simple stuff like a spare bottle of extra virgin olive oil (I was running low) and an envelope of Fleischmann’s Pizza Crust Yeast.

It was news to me that there’s a yeast especially for pizza dough, but I have to tell you, it’s pretty darn cool. The yeast is formulated with special dough relaxers that mean the dough doesn’t need rising time, nor does it snap back or shrink when you try to roll it out.

Grilled pizza dough has another level of deliciousness that I just can’t explain. Grilling adds layers of flavors to most foods, from fruit to your favorite garlic bread, so I don’t know why it didn’t occur to me that pizza dough would be any different. Plus, it’s summer which means it can get crazy hot, so not having to crank up the oven to it’s highest setting is always an added bonus.

We topped our pizzas with roasted red peppers and spicy sausage because we like things hot around here, but I can see a simple ham and mushroom being equally tasty.

Make sure you check out the Become A Better Baker resource for all your baking questions!

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Grilled Pizza

June 26th, 2012

Yield: 8 small pizzas

Prep Time: 25 minutes

Cook Time:

Ingredients:

For the Crust

3-1/2 to 4 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast
1 tablespoon sugar
1-1/2 teaspoons salt
1-1/3 cups very warm water (120° to 130°F)*
1/3 cup extra virgin olive oil
Additional flour for rolling

For the Toppings

pizza sauce
1/2 pound spicy Italian sausage, cooked through, crumbled and drained
2 cups shredded mozzarella cheese
1/2 cup roasted red peppers, drained and sliced
fresh basil

Directions:

1. Start charcoal fire or preheat gas grill to medium-high heat.

2. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes.

3. Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.

4. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top appears set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.

5. Lightly add sauce and top the grilled side of each pizza crust. (Excess sauce or toppings makes the pizza hard to handle). Add your choice of toppings. Repeat with remaining pizzas.

6. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill, add fresh basil and serve immediately.

Notes:

- If you don't have a thermometer, water should feel very warm to the touch.

- To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

- Make Ahead: Dough (but NOT individual crusts) may be made up to 24 hours in advance and stored covered in the refrigerator. Punch down and roll out just before grilling. OR, pizzas may be partially grilled ahead of serving. Here’s how: Grill one side of the pizza crust. Cool. Tightly wrap and refrigerate until serving time. Top pizzas with desired toppings (on grilled side) and finish grilling on preheated grill.

- Dough sticking to grill? Make sure grill has been preheated and cleaned. To prevent sticking, drizzle oil over paper towel and carefully wipe over grates.

- We used a pizza stone for our pizzas and I'll be sharing that method with you a little later in the summer.

- More of a visual learner? Check out the Grilled Pizza video on the Fleischmann's website for a quick tutorial.

Recipe Source: Fleischmann's

DISCLOSURE

This is a sponsored post written by My Baking Addiction on behalf of Fleischmann’s® Yeast and Become A Better Baker™. The views and opinions expressed on My Baking Addiction are purely my own.


{ 33 comments… read them below or add one }

Todd June 26, 2012 at 6:43 am

Looks fantastic. Did you have any trouble getting even heat for the top and bottom of the pizza? I tried mine on a baking stone on the grill, and the bottom cooked a lot faster than the top. I actually did a similar recipe the other day, so I’m glad to see other takes on such a delicious concept.

Here’s my grilled pizza: http://foodiesarsenal.com/pizza-margherita/

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IdaBaker June 26, 2012 at 7:54 am

This looks super good, and even though I love pizza, I’ve never tried it on the grill before. Maybe now is a good time to start!!

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Kathryn June 26, 2012 at 8:01 am

Grilled pizza sounds amazing, I can’t wait to try this!

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Cookbook Queen June 26, 2012 at 9:19 am

LOOOOOOVE the idea of a pizza dough that doesn’t take a zillion hours. This looks seriously yummy!!

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Linda June 26, 2012 at 9:44 am

From craving to homemade pizza in 30 minutes? I’m sold and will definitely be looking for this yeast at my grocery store.

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Carol June 26, 2012 at 10:04 am

Become a Better Baker looks like a great resource and this quick pizza yeast is something that I have to try. Thanks for the info and recipe.

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Sarah E June 26, 2012 at 11:34 am

I use the Fleischmann’s pizza dough yeast all the time! It’s wonderful. It really makes making homemade pizza that much easier.

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Caralyn @ glutenfreehappytummy June 26, 2012 at 11:41 am

that looks so delicious! i could totally go for a slice right now! :)

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Ann P. June 26, 2012 at 2:27 pm

Those little slices look like they’d make the most delicious appetizers/hors d’oeuvres ever! Gotta get me a big egg of my own!

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Allison June 26, 2012 at 2:46 pm

Grilled pizza is one of my most favorite things! I have never heard of pizza dough yeast, but I can’t wait to try it. This recipe looks delicious!

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Rachel @ Baked by Rachel June 26, 2012 at 2:46 pm

I’ve been dying to try grilling pizzas but am scared of it sticking or falling through the cracks. I need some hand holding lol. I’ve seen the pizza yeast and never thought much of it. I’ll definitely have to give it a try sometime.

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Shaina June 26, 2012 at 3:02 pm

We love grilling pizza. Absolutely my favorite easy meal at the end of a long week. Yours looks divine.

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Jessica@AKitchenAddiction June 26, 2012 at 3:10 pm

I love the idea of an easy pizza dough!

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Pattypro June 26, 2012 at 3:17 pm

Living in the desert, grilling is a huge part of our cooking repertoire. I’ve been grilling pizza for the past 2 or 3 years, and though I tried the direct grilling method, I prefer to use my pizza stone. I’m anxious to read your post on that.

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Katrina June 26, 2012 at 3:20 pm

I love love love grilling pizza. By cooking one side first then flipping it to put the toppings on, you get both sides to cook.

I make it easier to grill by making individual size pizzas, everyone gets to pick how to top it and it’s smaller to flip and negotiate on the grill.

it makes the crust chewy and slightly smokey and yummy!

I make a flavored olive oil by putting a few minced cloves of garlic in some oil about a hour before grilling. Yummmm.

If you’re in a hurry, I also have bought pizza dough from the local pizzeria, they charge me for the cost of a slice of pizza, so it’s less than $2 which makes for an even faster weeknight dinner!

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Carla @ Carla's Confections June 26, 2012 at 4:57 pm

Oh man! I’ve never thought to grill pizza before either but I could just imagine the amazing flavors!!! I can’t wait to try this!!!

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Jan June 26, 2012 at 6:15 pm

Pizza crust yeast? Who knew? I’ve added it to my grocery list and will be sure to report back on my experience with it. Thanks for the recipe.

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Lynna H. June 26, 2012 at 7:57 pm

OMG, this sounds amazingggg. I love pizzas. I can only imagine how wonderful these would taste!

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Jennifer @ Peanut Butter and Peppers June 26, 2012 at 9:40 pm

I didn’t know they make pizza yeast! What a great idea! Your pizza sounds wonderful!! I can’t wait to make grilled pizza!!

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Ashley @ Wishes and Dishes June 27, 2012 at 12:29 am

I love pizza on the grill!!!

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angela@spinachtiger June 27, 2012 at 9:22 am

Love the thin crust. We grill pizza a lot and I’m going to try that yeast. I hope you didn’t give away the surprise (for the birthday party). :)

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Mireia June 27, 2012 at 10:38 am

Sounds delicious!!!

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jen @ one curly fry June 27, 2012 at 10:53 am

Grilled Pizza is the #1 thing I miss since we moved into the city! I miss my grill & deck!! Grilled Pizza was always so much fun to make!

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Erin @ Dinners, Dishes, and Desserts June 27, 2012 at 11:49 am

I need to find that yeast! I love making pizza at home. I need to grill it this summer, yours looks do good!

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Steph June 27, 2012 at 2:30 pm

Hi, I cannot get Fleischmann’s Pizza Yeast where I live, what are the alternatives?

Thanks in advance,
Estefania.

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Becky @ From Ministry to Motherhood June 27, 2012 at 3:47 pm

MMMM. I was just dreaming of grilled pizza actually. Must make this soon!

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TidyMom June 27, 2012 at 6:45 pm

We LOVE to grill pizza! I’ll have to try this crust next time!

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Amanda June 28, 2012 at 11:09 am

I have not had success in homemade pizza dough, and I think it might have been the yeast I was using! Stuff that is in my cupboard and generic. I am definitely going to have to try Fleischmanns and give it another go!

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Robyn Stone | Add a Pinch June 29, 2012 at 8:33 am

This pizza looks perfect, Jamie!

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Sylvie @ Gourmande in the Kitchen June 29, 2012 at 11:14 pm

Grilled pizza sounds like a nice change of pace from typical barbeque fare!

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Jessica @ How Sweet July 2, 2012 at 9:08 pm

nothing beats grilled pizza. nothing!

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emily July 2, 2013 at 12:57 pm

I just wanted you to know that I shared this recipe/link (via pinterest) with my small email list. We have so loved making grilled pizza and thought you did a great tutorial. Thank you. if you have questions feel free to email me.

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Jamie July 2, 2013 at 10:27 pm

Thanks for stopping by Emily! I hope you enjoyed the recipe – thanks for sharing it with your friends.
-Jamie

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