Grilled Veggie Pizza
Grilled pizza cooks quicker than oven pizza, so have those toppings ready to go!
Prep Time: 20 min Dough Rising Time: 2 hours minimum Grilling Time: 10-15 min
Makes: TWO 12” round pizzas –OR– ONE 13”x9” rectangular pizza
WHAT YOU NEED:
Prepared Dough:
3 - 3½ cups (400 g) all purpose flour (or bread flour, patent flour or type 00 flour)
2 tsp. active dry yeast
2- 2½ tsp. salt (or to taste)
1-1⅛ cups (200 - 250 g) lukewarm water (amount might vary depending on weather/humidity)
Topping Suggestions:
**NOTE have toppings ready before grilling the dough!**
Sauce: marinara, pesto or other favorite pizza sauce
Herbs: basil, oregano, thyme or pizza seasoning blend (top with fresh basil after grilling)
Cheese: shredded mozzarella, thinly sliced fresh mozzarella, Gorgonzola, or favorite cheeses
Extras: sliced olives, sliced artichokes, sliced fresh tomatoes, grilled veggies, arugula, etc.
MAKING IT:
Making the Dough:
At least 2 hours ahead, stir together 3 cups flour, salt and yeast in a large bowl or in bowl of an electric mixer with dough hook. Add water and mix together by hand or with a dough hook. Mix until dough forms a soft ball that pulls away from sides of the bowl (add a bit more flour if dough seems too sticky). Place dough in lightly greased bowl and cover with plastic wrap. Let rise for at least 2 hours or until doubled in bulk.
When dough has risen, punch down and turn dough out onto a large cutting board that has been generously dusted with flour. Gently dough ball a few times. Divide the dough in half, for 2 round pizzas; or leave whole for 1 rectangular pizza. Allow the dough to rest for about 10 minutes while grill preheats.
Gently pat/stretch dough into two circles or one rectangle (try not to use a rolling pin). Add more flour to the board as needed. NOTE: have all your toppings ready on a tray before dough goes onto the grill—the dough cooks quickly!
Grilling the Pizza:
Preheat grill for about 8-10 minutes on medium-low heat until it reaches about 350°F. When grill is hot, transfer shaped pizza dough from floured board and lay it flat on grill grate (ask someone to help transfer the dough from the board to the grill -- this step can take some practice!) Alternatively, you can use a pizza peel or cookie sheet dusted with flour or cornmeal and slide the dough onto the grill.
Turn heat down to low and close grill top. Let pizza cook for about 2-5 minutes or until one side is set and very slightly browned (peek so you know when it’s ready to flip!). Using grill tongs or carefully with your hands, turn pizza dough over. The dough may puff up-- don’t worry! It will deflate when toppings are added. Now it’s time to top the side that’s baked! Add your toppings without dallying, being careful to not burn your hands (long handled spoons and tongs help!)
Topping the Pizza:
Spread sauce over the baked side of the pizza, leaving about ½-inch border. Sprinkle herbs over sauce, if desired. Sprinkle cheese and desired toppings on top of the sauce. Close the lid and continue to bake the pizzas until the cheese is melted and underside of the crust is nicely browned with grill marks, about 6 -11 minutes. All grills are different so times will vary. Transfer baked pizzas to a clean cutting board, cut into slices and serve immediately.
NUTRITION:
Nutrition Information per serving* (1 pizza slice or 1/12 recipe): 230 Calories; 8g Total Fat; (4.5g Sat Fat; 0g Trans Fat); 20mg Cholesterol; 640mg Sodium; 29g Total Carb; 1g Fiber; 2g Sugars (includes 0g Added Sugars); 11g Protein; 15% DV Calcium; 10% DV Iron (* Nutrition will vary greatly depending on toppings and amounts used)
TIPS:
Make Ahead: After making the dough, you can cover the bowl with plastic wrap and refrigerate for up to 24 hours. About 2 - 3 hours before you want to serve pizza, remove the dough from the refrigerator and let it rise at room temperature. Proceed with recipe as directed.
