Visiting daughter #2 in Fort Collins, Colorado is always a fun opportunity to try new recipes. Our family are all foodies, which is why I am having so much fun with this blog. Library trips are always on the itinerary, where my daughter spotted a new cookbook from Better Homes and Gardens. We decided we had to try this grilled pizza crust. Fort Collins is where I became a fan of the Margherita Pizza with both fresh and sun-dried tomatoes, so we tried to recreate that. You can, of course, build your own pizzas with your favorite toppings, which is why I am only providing the dough recipe. We ended up making a double recipe as we had a couple of guests joining us for dinner, one of which mentioned that this was possibly the best pizza he had ever eaten. The kids also loved making these and adding their own toppings. Dessert was these Tropical Fruit Nachos and we felt like we had eaten like kings.
You will need olive oil for making any pizza of your choice. I also love to rub the dough with a clove of garlic, or perhaps try drizzling it with garlic infused olive oil.
After shapping the pizzas, brush both sides with olive oil and place directly on the grill. Cover and cook the crusts for 1-2 minutes on each side, until they are puffed up.
Et cetera: This recipe was adapted from Better Homes and Gardens Fresh Grilling Cookbook , 2014.
- 1 cup warm water (105-110 degrees F.)
- 1 Tablespoon honey
- 1 package active dry yeast (2-1/4 teaspoons)
- 1-1/2 cups all purpose flour
- ¼ cup whole wheat flour (or A/P flour)
- ¾ teaspoon salt
- 3 Tablespoons olive oil
- 2 Tableslpoons A/P flour
- Olive oil
- In a medium bowl, combine water, honey and yeast. Allow to stand about 5 minutes or until mixture is foamy.
- Meanwhile, in a large bowl or in the bowl of an electric mixer, stir together 1-3/4 cups of the all-purpose flour, the whole wheat flour and salt. Using a wooden spoon, stir in yeast mixture and 3 tablespoons oil. Gradually stir in as much of the remaining ¾ cup all-purpose flour. Turn dough out onto a lightly floured surface, or attache a dough hook to your electric mixer. Knead about 5 minutes or until smooth and elastic, adding enough flour to keep dough from sticking. Shahpe into a ball. Place in a lightly greased bowl, turning once to coat the top with oil. Cover; let rise in a warm place until double in size (about 1 hour).
- Punch down dough. Turn dough out onto a lightly floured surface. Knead for 2 minutes, adding about 2 tablespoons all-purpose flour to keep dough from sticking. Return to the lightly greased bowl. Cover; let rise in a warm place until nearly double in size (about 40 minutes). Punch down dough again. Divide into six portions. Cover; let rest for at least 10 minutes.
- Invert a large baking sheet; brush the back of the sheet with additional oil. Place dough portions, once at a time, on the prepared baking sheet. Using yur hands, spread and press dough into an 8-inch circle.
- Line another baking sheet with waxed paper or parchment paper. Stack dough rounds on baking sheet, separating the rounds with more paper. Use immediately, chill for up to 4 hours. You can also freeze them at this point, separated by sheets of wax or parchment paper, stored in freezer bags for up to 1 month. Do not thaw before using.
- Brush the bottoms of 2 portions of the pizza crusts with oil. Place on a preheated hot grill rack directly over medium-low heat. Cover and grill for 1-2 minutes or until dough is puffed in some places and starting to become firm. (If the crust is frozen, grill for 2-3 minutes.) Using tongs, carefully turn crust over and transfer to the back of a baking sheet(s). Quickly brush grilled side of crust with additional oil.
- Sprinkle each crust with 1 tablespoon Parmesan cheese and 1 clove of garlic over crust.
- Continue with toppings of your choice. Return the pizza to the grill and cover until the cheese is melted. Serve immediately.