Grilled Pizza

Grilled Pizza

Grilled pizza. That sounds kind of funny, but think about it for a minute: crisp on the bottom, slightly smokey, and a heck of a fun way to enjoy a kids' favorite without heating up the house with the oven. G-man and the Cadet love to help make pizza from scratch so we keep it simple; whole wheat flour makes a crust that is thin, crisp and easy to handle.

For a dozen, 6-inch round pizzas:

3/4 cup warm water
1 tsp sugar
1 tbsp active dry yeast
1 1/2 cups whole wheat flour
1 tsp garlic powder
olive oil
8 oz tomato sauce, either unsalted canned or home made
cheese of your choice, grated and at room temperature
toppings of your choice

Today's pizza went like this:

Find a chef's hat, optional.

Choose toppings wisely. (Have a grown-up chop them up.)

Mix water, sugar and yeast.

Stir flour and garlic powder together.

Mix the yeast and flour until a dough forms.

Divide dough into balls and coat with olive oil.

After about fifteen minutes, form the pizza crusts: Pour olive oil onto a cookie sheet. Dip a dough ball in the oil and flip it over. Smash the dough into rounds, thoroughly coating it them with oil. Arrange them on cookie sheets for transport to the grill.

Horse around a little.

(The boys had to watch the next part through a window since grills are for grown-ups:)

Place half a dozen dough circles on the hot grill, and close the lid. After a couple of minutes the crust will have risen and there will be grill marks. Flip them over. Top with sauce, cheese and any other toppings you like. 

Close the grill lid and bake until the cheese melts.