Here is the history behind this recipe. I belong to a group called "Farm to Table" that meets at a local garden center. We meet once a month to work on crops we have planted as well as learn a few recipes from a wonderful chef, Heidi, who works with us. After we work out in the field she has a wonderful snack prepared for us. This was something she made for us last summer. It's very easy, doesn't heat up the kitchen, doesn't require any fancy equipment, and is really delicious.
There actually isn't a real recipe, just some instructions, but it's worth sharing here. While I make my own pizza dough in my bread machine, you can use store bought pizza dough. Sometimes it's frozen and in some stores it's fresh in the refrigerator section. You can also ask your favorite pizza place to sell you dough. If you would like my dough recipe, just let me know in the comments section below this post, and I will send it to you. If I get enough requests, I will post it to the whole blog.
The secret to this is to get your grill REALLY hot. Like 500 degrees hot. Before I turn my grill on, I get everything ready. We usually do this outside, because it's just easier. I set up a tray with all my toppings. This is the part where individuality comes in. You can use prepared pizza sauce, or make your own, or don't use any sauce at all!
To make your own pizza sauce, pour a can of tomato sauce or puree in a sauce pan, add a few sprinkles of garlic powder (not garlic salt), a few sprinkles of onion powder, about a tablespoon of dried oregano and a tablespoon of dried basil and salt and pepper to taste. Heat to blend flavors. You can freeze and reuse what ever is left over. I always have a container of this in my freezer.
Suggested toppings:
Pizza sauce
Pesto
Shredded mozzarella
Fresh mozzarella
Fresh basil cut into ribbons, or dried basil if that's all you have
Dried oregano
Fresh vegetables such as tomatoes, spinach, zucchini, broccoli or whatever you really love!
Meats such as pepperoni, cooked sausage, chicken, or meatballs. (Note: meats should be fully cooked before putting them on the pizza because it doesn't cook long enough to cook the meat)
Once my toppings are all ready, I turn on the grill to the highest setting and go back inside to work on the dough. I make individual pizzas because they are easier to handle on the grill, and everyone makes their own, so everyone gets what they like. I have a large family, so I make enough dough for two pizzas. This will give me eight individual sized pizzas. The recipe makes two pounds of dough.
Divide the dough into small balls, a little smaller than the size of a tennis ball. (How's that for exact science?) Roll the dough onto a floured surface into about an 8 - 10 inch round. If it's not exactly round, don't worry about it. Lay them out on a large cutting board, if you don't have one, use a cookie sheet, but make sure it's well floured. It's okay if the rounds overlap each other a bit. Once your grill is at 500 degrees, take the dough outside. Place rounds directly on the grill, no stone, no pan, nothing! Cook for about three minutes. Take a look at it, if large bubbles have happened on your rounds, just poke them with your tongs. (the only piece of fancy equipment you need) After another minute, flip them over and cook for another two or three minutes. At this point, I go back inside to bring out the tray of toppings.
The pizzas will not be fully cooked. Remove them from the grill and put your toppings on each one. Place them back on the grill and cook for another 3 to 5 minutes. Take a peek now and then. You want your cheese to be melted and bubbly. Remove and enjoy!
Once you start making pizza on the grill, you will never use your oven again! Let me know how yours turned out, and of course I always welcome questions and comments and will answer you as quickly as possible. Just check the comments section below this post. Enjoy!
Happy cooking!
Carol
a.k.a Nonnie
