Grilled Everything Pizza

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I was looking for a grilled pizza dough that didn't look too thin and crispy-I wanted it to be crisp on the outer layers, but with a doughy center. This was it!!! It is a great recipe for the pizza dough! I just made this dough and topped our pizzas the way we wanted it (1-homemade bbq sauce, fresh mozzarella, smoked brisket, onions, parmesan cheese, and drizzle of bbq sauce. 2-the basic pizza sauce recipe, fresh mozzarella, dry Italian salami, red & orange bell peppers, mushrooms, onions, kalamata olives, feta & parmesan cheese. Did this recipe a couple of days ago and already I'm getting asked to make it again!

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This was a great recipe. My first time cooking pizza on the grill. The sauce was so good I made some more the next week, added fresh basil, and put it on angel hair pasta.

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I have made this several times, and as long as you can handle your grill temperature (mine is fully charcoal and a bit hard to manage, this will be great! I needed some help to pile everything on the grill so as not to cook the crust for too long; teamwork is great! This pizza is delicious.

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Can I grill the dough the day before and then cook with toppings the next?

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Ya Matt ,we do want to see other folks doings. It's how we learn and put together our "own" recipes. By building off of others. If we didn't we would all be eating the same thing all the time.
It's called community.
:

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Why do people post their own recipes here. The purpose is to review the actual recipe given by food network.

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I use a recipe for dough that is a no-rise version, just make it and roll it out and that's it.

2 cups flour
1 cup warm water
1 package yeast
1/2 tsp. sea salt
pinch of sugar

In a measuring cup add the yeast to the warm water, let sit for 5 minutes, add that to the dough. Using a kitchenaid mixer, just mix for about 3-4 minutes. You know its ready when it pulls away from the side of the mixer. The dough is kind of sticky, so flour your hands. For an individual pizza, I weigh out 3 oz. of dough (which is 150 calories. I will pre-bake my crust for 5-6 minutes, then take it out, add the sauce and whatever else you want. I haven't tried to grill a pizza yet, but I totally want to do that.

The other thing I do with the dough is make a breakfast pizza. Do the same thing with the dough, except I'll add bbq sauce, red onions, crumbled turkey sausage and then I'll crack an egg on top and some cheese. It's so good. Bake at 375 for another 7-8 minutes or until the cheese is melted and the egg is cooked the way you want.

I have those pictures on my blog, just search breakfast pizza, or 5 minute pizza

http://www.slim-shoppin.com

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Using the grill instead of the oven helps keep the house cool, plus it's fun to be outside this time of year!

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I've been making grilled pizza for YEARS and should have posted my recipe a long time ago. My trick for manageable dough is substituting at least 1/2 cup of corn meal for 1/2 of the flour. This recipe uses LOTS of flour to make it not so sticky. I also like to add herbs to the dough and then when the dough is on the grill, brush it with some garlic oil. You don't have to go crazy with lots of grilled vegetables on top - I like to turn the dough after about 4 minutes, brush again with garlic oil, add a layer of pesto, chopped artichoke hearts and fresh mozzarella.
I also roll my dough out on a piece of parchment paper that can be picked up and flipped over onto the grill and peeled off the dough. You won't get a pretty round pizza, but rustic is fun and original!

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The rcipe says"lift the crust and place it on the grill" so you are not baking it on the baking sheet. At least that is how I am reading the recipe and have grilled the pie. Yum!