| Warmer weather reminds me of having pool parties | | | | If you set up an assembly line of sorts for the |
| and cooking outside. One meal that guests really | | | | ingredients, it is easy for guests to put together their |
| appreciate is grilled pizzas. I think there are a couple of | | | | own pizzas. |
| reasons for this. First, they taste really good! Second, | | | | Kids especially like making their own pizzas, so this is a |
| your guests can personalize them to their own taste. | | | | fun party idea. |
| For the host, this is a great make ahead idea. | | | | If you prefer not to make your own pizza dough, you |
| Here's what I like to do. I make the dough ahead of | | | | can purchase it in the refrigerated section of the |
| time - usually the day before. If you put the dough in a | | | | grocery store - or, you could use flour tortillas. But, I |
| large zipper bag in the refrigerator, it will rise overnight | | | | think the dough gives a more authentic flavor to the |
| just fine. Then, you can just punch it down and roll out | | | | pizzas. |
| individual pizza rounds. I'll include a recipe at the end for | | | | Pizza Dough |
| pizza dough. I will typically roll out the dough into about | | | | 2 tsp. active dry yeast |
| eight-inch rounds and grill them lightly- at a medium | | | | 1/4 c. warm water (about 110 degrees) |
| temperature - on one side. Then, I stack them | | | | 2 2/3 - 3 c. all-purpose white flour |
| between paper towels after they're cool. The grilled | | | | 1 tsp. salt |
| side is where toppings go. Put the assembled pizzas | | | | Sprinkle yeast over the water in a bowl. Stir until |
| on cookie sheets dusted with cornmeal for easy | | | | dissolved. In the mixing bowl of a mixer fitted with a |
| transport to the grill. 5 minutes on the grill should cook | | | | dough hook, combine 2 2/3 cups of the flour and salt. |
| the raw side of the dough as well as the toppings. A | | | | Pour in the wet yeast mixture. Gradually mix it into the |
| good tip is also to crumple up two or three paper | | | | flour, adding a little more warm water, up to 1/3 cup. |
| towels and pour a bit of vegetable oil on them. Use a | | | | Allow the mixer to knead until very smooth, soft, and |
| tongs to rub this over the grate on your grill to help | | | | no longer sticky, about 2 minutes. You may need to |
| prevent sticking. | | | | add additional flour as needed to keep the dough from |
| Some ideas for toppings include bowls of cooked | | | | sticking. It should still be fairly wet. |
| Italian sausage, pepperoni, chicken breast pieces, | | | | Oil the dough and put it back into the bowl. Cover with |
| Mozzarella, Gorgonzola, Parmesan, basil leaves, sage | | | | plastic wrap and let rise until doubled, about 2 to 2 1/2 |
| leaves, Italian parsley, thinly sliced tomatoes, sauteed | | | | hours. If you prepare the dough the day before, lightly |
| mushrooms, sauteed onions, pizza sauce and | | | | oil it and put it in a large zipper bag. It will rise in the |
| whatever ingredients you may prefer. These are | | | | refrigerator overnight. Punch dough down and turn it |
| some that I use. | | | | onto a floured surface. Use a pastry cutter or a thin |
| Keep in mind these are thin pizza crusts, so the more | | | | sharp knife to divide the dough in half. Divide each half |
| advanced prep you do for the toppings, the better | | | | again, and each piece one more time, so that you |
| result. For example, you would not want to put raw | | | | have 8 portions. Roll each piece out into 8 inch rounds. |
| sausage on them because there isn't enough time to | | | | You may keep the dough in the refrigerator for up to |
| cook it through before the crust would burn. Likewise | | | | 2 days, or you may freeze it up to 2 months. If frozen, |
| for the onions and mushrooms. It would be difficult to | | | | allow it to thaw in the refrigerator overnight before |
| fully cook them on the grill, so sauteing in advance is a | | | | preparing. |
| good idea. | | | | |