I was brave this weekend and tried grilling pizza for the first time. I had heard so many great things about grilled pizza but was afraid to try it. In my head I saw a huge gooey mess happening on the grill and so did my hubby, but luckily for us no such thing happened. It was amazing and really very easy.
For the whole wheat pizza dough:
Ingredients:
2 ½ cups whole wheat flour
1 cup unbleached, all purpose flour
2 pkgs. dry active yeast
1 tsp. salt
½ tsp. Splenda or sugar
1 ½ cups lukewarm water
½ tsp. olive oil
Flour for work surface
Extra olive oil for baking sheet (to hold the dough while the grill heats up)
Place whole wheat flour, all purpose flour, yeast, salt and Splenda in a mixer fitted with a dough hook. While mixer is running gradually add water and knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off and pour the olive oil down inside the bowl. Turn on low once more for 15 seconds to coat the inside of the bowl and all surfaces of dough with oil. Cover the bowl with plastic wrap and set in a warm spot until doubled in volume, about 2 hours.
After your dough has doubled in volume, punch down dough and cut in half. On a generously floured surface place one half of the dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll out dough until desired size and thickness. Keep in mind your grill size as well. Take a large baking pan and brush it with olive oil, place the rolled out dough on the pan. Do the same for your other half of the dough. Set aside until your grill is ready.
For the pesto:
Ingredients:
2 cups of fresh basil
½ cup grated Romano cheese
½ cup olive oil
1/3 cup walnuts
3 med cloves of garlic, minced
Place basil and walnuts in a food processor, pulse a few times (I used a mini food prep chopper/processor). Add the garlic and pulse some more. Add in the olive oil a little at a time and pulse. Stop and scrape the bowl, add the cheese and pulse again until everything is incorporated. Move into a small bowl to take out to the grill.
Other toppings:
2 cups of shredded cheese (I used 5 blend Italian cheese)
Crushed red pepper flakes
I kept my pizza simple but you can add fresh tomatoes or chicken, be creative.
For the grill we used our charcoal side, place the coals on only half of the grill. This will keep your dough from getting too crisp while you add your toppings. Let your coals get hot, about 20 minutes depending on your grill. Now take your pan out to the grill. Using a grill spatula, place your dough on the charcoal filled half of the grill. Let it cook for 3-4 minutes, you will see it bubble up a little bit. Flip the dough over and cook for 3-4 minutes more.
If you want it more ‘grilled’ you can flip it again. Now move your dough over to the half of the grill that doesn’t have the coals under it. Spread your pesto sauce on the dough, top with cheese. Let it sit on that side of the grill for a few minutes for the cheese to melt. You can shut the grill but keep a close eye on it so it doesn’t burn. Once the cheese is melted, you are ready to serve. Repeat with other pizza dough. I topped mine with red pepper flakes.
Incredibly delicious!! Enjoy!!
