Want your guests to remember your barbecue for seasons to come? Set the tone as you set the table. Instead of the “traditional” cook-out fare, try offering a unique menu item that is as varied as your guests: grilled pizza.
Adapted from Allrecipes.com
1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
4 tablespoons finely chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
2 cups shredded (or sliced) mozzarella cheese
Standard toppings of choice (thinly sliced onions, thinly sliced or diced tomatoes, fresh basil leaves, sliced black olives, sliced roasted red peppers, pepperoni, etc.)
Make pizza dough from scratch (instructions in Step 1 make enough for 2 pizzas), or look for prepared pizza dough in your grocer’s freezer. From-scratch dough needs at least 1 hour prep time. If preparing the dough for a party, make several pizza dough rounds, stack them separated by parchment paper, and keep them in the refrigerator for up to 2 hours before cooking.
1. In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured (or corn-mealed) surface. Knead until smooth, about 8 minutes. Place dough in a well-oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
2. Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into a crust 3/8 to 1/2 inch thick.
3. Brush grill grate with garlic olive oil. Carefully place one crust on hot grill. The dough will begin to puff almost immediately. When the bottom of the crust has lightly browned, turn over using two spatulas. Quickly brush oil over crust, and then brush with 2 tablespoons tomato sauce (too much sauce will make a soggy crust). Sprinkle on the cheese, and arrange toppings. Close the lid, and cook until the cheese melts and bottom of crust begins to char. Remove from grill, and set aside to cool for a few minutes before serving.
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