Homemade Grilled Pizzas
This past week, one of my cousins graduated from high school in Arizona, so my Mom and my brother went out to be with our family. That left just my Dad and me at home, left to fend for ourselves! Luckily we’re both fairly competent individuals, so we decided to make he most of it.
Mid-day on our first day alone, I had the brilliant idea to make grilled pizzas for dinner, so I picked up the ingredients (after I got my NEW CAR!) and came home an set to work. We ended up making two pizzas, one with fresh mozzarella, tomatoes and garlic-herb chicken sausage, and another with yellow bell peppers, mushrooms and spinach-feta chicken sausage. I made our family-favorite whole wheat pizza dough recipe, and it was enough (rolled very thinly) to make two very decent sized pizzas. Each pizza yielded about 8 pieces of pizza — we had plenty of leftovers.
The whole wheat pizza dough recipe we use is from an old issue of Eating Well we’ve kept around, but I found it online as well. And in case that’s not enough, I’ve copied it below. We used the 1 pound recipe, but there is also a recipe for 12 oz, which can easily be doubled — when our whole family is here, we make 3 pizzas from the 12 oz recipe doubled (so 24 oz), and that works out wonderfully.
To make 1 pound dough: (can be used to make two medium-sized thin crust pizzas)
Ingredients
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 package quick-rising yeast, (2 1/4 teaspoons), such as
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 3/4 cup hot water, (120-130°F)
- 1 tablespoon extra-virgin olive oil
- Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
- Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
- Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
