Monday Night Grilled Pizza

Girl with a Grill

Grilled Pizza

Have you ever gotten to know a recipe so well at home that eating it anywhere else is less than satisfying?
This is how we feel about homemade pizza.
It is so good that your kids may or may not text you about it while they are in school because they they just can't get their mind off it.  It may be the one thing getting them through the hours of educational rigor.  And how can you blame them?  You're looking forward to it just as much as they are.

For crust I use the America's Test Kitchen Pizza Dough Recipe from their baking cookbook.  Another dough option is to go to your local pizzeria and purchase a couple pounds of frozen dough. Set it on the counter for a couple hours before dinner and you are golden.
We regularly swap out red pizza sauce for a simple olive oil and garlic seasoning base; or Miss Mouse #1's favorite - pesto.
When it comes to toppings, preference rules.  If I am being honest, my top choice if stranded on a deserted island would be the Kevin McAllister.
A plain cheese pizza, all to myself.

I cut parchment rounds to set the dough on and when the toppings are set, a strong pizza peel to transport them from counter to grill is very handy.
Olives, Hawaiian, pepperoni, mushrooms - we like it all.
They really only take a few minutes on the grill.  
Once you get the hang of homemade pizza, there is no turning back.
There is one thing that puts homemade pizza for dinner over the edge.
Having it on a Monday night!
Go for it.  I dare you.

Basic Pizza Dough:

4-4 1/4 C Bread Flour

2 1/4 tsp instant rapid-rise yeast

1 1/2 tsp salt

2 T olive oil

1 1/2 C warm water

Pulse 4 C of the flour, yeast, and salt together in a food processor (fitted with a dough blade) to combine.  With the processor running, pour the oil, then water through the feed tube and process until a rough ball forms, 30 to 40 seconds.  Let the dough rest for 2 minutes, then process for 30 seconds longer. If after 30 seconds the dough is sticky and clings to the blade, add the remaining 1/4 C flour 1 Tablespoon at a time as needed.

Turn the dough out onto a lightly floured counter and form it into a smooth, round ball.  Place the dough in a large, lightly oiled bowl and cover tightly with greased plastic wrap.  Let rise in a warm place until doubled in size, 1 to 1 1/2 hours, before using.

*this recipe is from the Americas Test Kitchen Family Baking Book

Pizza:

Pesto 

Olive Oil

Garlic Salt

Oregano 

Toppings - whatever is popular in your house

Cheese - mozzarella, parmesan, Asiago

After splitting the dough into 5 pieces, roll each piece to about a 10-12" round.  Cover with your favorite sauce option. If using Olive Oil, sprinkle Garlic Salt around edge to add flavor to the crust.

Spread your favorite toppings, add cheese.  

Sprinkle with dried oregano to make it a bit more extra.

When your grill is up to 500 degrees, transfer your pizza with a peel and bake for 7-10 minutes; until crust is baked through and cheese is lightly browned.  

Let rest for a few minutes after taking off the grill.  This will allow the cheese time to set.

We suggest cutting your pizza into squares.  Smaller pieces guarantees you room to sample each one.