I seriously have so much fun making this recipe. I’m not sure what makes it more fun then regular pizza dough. Maybe it’s the fact that you’re making individual portions that can be adapted to each person’s liking. Or, that it’s baked on a grill, which is the closest thing to a pizza oven that I’ll ever get. Or maybe, it’s just the fact that you can decide so last-minute to make pizza, even if you didn’t thaw the dough first.
For even quicker prep: make a couple batches of dough when you have time. Grill on one side, allow to cool and then wrap in plastic wrap. When ready to use: pull out of the freezer, place desired toppings onto the grilled side and grill until dough is cooked through and toppings are melted. This is also a great alternative for those who may only be wanting 1 or 2 individual pizzas at a time.
We topped ours with Tropical BBQ Chicken Pizza toppings. I think it’s a match made in heaven. I’m planning on trying ham and pineapple next and I’m sure over the summer all our favourite toppings will have a go on the grill. Because, what doesn’t taste better with a little smoky flavour?
This dough can handle a lot of toppings. I’m so used to making my thin crust pizza doughthat I’m always a little stingy with the toppings. But the truth is, the crust is so good that even if your toppings are skimpy, your pizza will still be delicious. Even my thin crust loving husband is a big fan of this dough.
And, one of my absolute favourite features: if you’re craving pizza on a scorcher of a day you don’t even have to turn the oven on!
A Couple Tips on Working with Dough:
For those who may be new at working with yeast doughs here are a couple tips to help you have success.
- Wetter is better. When making dough it’s always better for the dough to be a tad bit too sticky then to be too dry. You can always add lots of flour when you’re rolling it out but fixing a dry dough is a lot more difficult. Plus, the less flour the more rise you’ll get. You know the dough is done when it’s sticky to the touch but nothing clings to your finger when you pull it away.
- Keep it warm. When I make yeast based doughs I like to let it rise in a slightly warm oven. This way I’m guaranteed no drafts and the temperature won’t fluctuate. I always get a better and quicker rise this way. To do this: preheat your oven to the lowest setting while you make the dough. Once the dough is ready place it in the warm oven, turn off the heat and close the door.
- Knead it well. You want to knead the dough for approximately 6-8 minutes. This helps to develop the gluten which will in turn help the dough have better structure.You’ll know the dough is ready if it looks smooth and no longer scraggly.
I really have to pull back the restraints when I’m eating this. As if pizza wasn’t addictive enough, now I have an extra delicious crust to contend with. And, now you can too.
What toppings would you put on grilled pizza?
- ¾ cup warm water
- 1 package (1/4 oz) quick rise yeast
- 2-3 cups all-purpose flour
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon olive oil
- Dissolve yeast in warm water. Add 2 cups flour, sugar, salt and oil. Knead until smooth; adding additional flour if necessary to achieve a smooth, pliable and slightly sticky dough. Place in a lightly greased bowl; cover and let rise in a warm place for 15 minutes.
- Prepare grill: Coat rack with oil and preheat to medium heat.
- Divide dough into 4 equal pieces. On a lightly floured surface, roll out each piece into a 6-7 inch circle. Transfer to the grill and cook, covered, for 1-2 minutes until lightly browned.
- Remove from grill. Top the grilled side with desired toppings. Put back on grill and cook, covered, for 4-5 minutes until cheese is melted and crust is lightly browned.
Adapted from Taste of Home.