Introduction: Individual Grilled Pizzas
These pizzas are super easy to make and they can be fancy or casual enough for any occasion. If you make the crusts ahead of time all you have to do is throw on some toppings and put them on the grill. You can make a variety of pizzas or let everyone decorate their own.
Step 1: What You Need
I used homemade pizza dough, but store bought will work just as well. Fresh mozzarella, basil, and tomato slices work really well on a grilled pizza, but the classic cheese and pepperoni would also be fantastic. Any toppings you would normally put on a pizza will work just fine.
This recipe make enough for eight people.
- 2 Tablespoons instant yeast
- 2 Tablespoons sugar
- 2 cups warm water
- 5 1/2 cups all-purpose flour
- 2 1/2 teaspoons salt
- 1/4 cup oil
- 1 can of tomato sauce
- 2 tomatoes
- 1 1/2 cup of grated mozzarella cheddar mix
- Cooked Italian sausage
- 8 oz fresh mozzarella
Step 2: Pizza Dough
This is by far the easiest and best pizza dough recipe that I have used. I use it for bread sticks too. It only needs 20 minutes for rising and you can make it ahead of time and put it in the fridge.
Feel free to buy store bought dough and skip this step.
Add the yeast, sugar, and warm water to the bowl of a stand mixer and stir with a fork. Let it sit until foamy, about 10 minutes.
Add the oil, salt, and 3 1/2 cups of the flour to the yeast mix. Beat on low speed with your mixer's paddle attachment just until it comes together. Switch the paddle to the dough hook and add the last 2 cups of flour 1/2 cup at a time, mixing in between. Keep mixing until the dough pulls away from the bowl. Add more flour if you need to.
Lightly grease the sides of the bowl and cover with a towel. Let it rise for 20 minutes.
You can make it a day ahead and put it in an air tight container in the refrigerator.
Step 3: Rolling Out the Dough
The dough should have doubled in size. If it hasn't, put it in a warm place and give it another 10 minutes.
Flour the surface that you will be working on. Dump the dough out of the bowl and push it down a few time to get some of the air out of it. This particular recipe doesn't require any kneading. Cut the dough in equal halves and put one have aside covered with a towel.
Roll the other halve into a log about 12 inches long. Cut it into fourths. Each of these will make one small pizza. Lightly flour the surface again. Pick up one of the pieces and start to stretch it into a circle. Set it down and and use your fingers to push out towards the edges of the circle. You want it to be about 8" wide. If you want a thin crust pizza you can stretch it out a little more. When you are happy with it place it on a lightly greased piece of foil. Repeat this with the other three pieces and the cut t the other halve of the dough into four parts and repeat with them.
You can let these sit covered with a towel for a little while or continue with the next step.
Step 4: Grilling the Pizzas
Heat the grill to a medium setting. Place two or three of the pizzas on it, or as many as your grill can fit. Flip them when you start to see browning around the edges, about two minutes. After another two minutes you can remove them from the grill and set them aside on a cooling rack. Finish cooking all of the pizzas. Set out all of your toppings. I used tomato sauce, sliced Italian sausage, sliced tomatoes, basil, fresh mozzarella, and shredded cheese mix, but anything you would eat on a pizza will work. Cheese and pepperoni would work great for little kids, and they can decorate their own pizzas.
Cover the pizzas with whichever toppings you want or let everyone make their own. Place the pizzas on baking sheets and bring the back over to your grill. Heat the grill to a low setting. Place the pizzas on the grill and close it. After about 3 minutes the cheese should be melted and the pizzas ready to eat.
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