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I have been experimenting with grill pizzas for a long time. I have come to the conclusion it is all about the crust. I started experimenting with flatbread dough. Since flatbreads cook so fast it is the perfect recipe for making pizza on the grill. Simply grill one side of the dough to get it to “set”. Pull it off, flip it over, put your toppings on the cooked side, and return it to the grill to cook the other side. This would be fun for a large gathering since they cook so fast. You could set up a topping bar and let everyone choose their own toppings for their personal flat bread pizza. What fun!
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| Recipes |
1 |
2 |
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4 |
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| Servings |
8 |
16 |
24 |
32 |
40 |
48 |
| Makes: small pizzas |
4 |
8 |
12 |
16 |
20 |
24 |
| Ingredients | ||||||
| Warm water |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Sugar |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Active dry yeast |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Olive or canola oil |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Salt |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Italian seasoning |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Flour |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
| On Hand Ingredients | ||||||
| Your favorite pizza topping |
Assembly Directions:
In a large bowl or in a mixer bowl using dough hook, stir together water and sugar until sugar is dissolved. Add yeast and let stand 5 to 10 minutes or until the yeast is foamy. Add oil, salt, and Italian seasoning. Stir in as much flour as you can. Dough should be smooth and elastic (not wet). Shape into a dough ball and place in a lightly oiled bowl. Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours). For each recipe, punch down and divide into 4 equal portions.
Freezing Directions:
Wrap each portion in plastic wrap and place in a freezer bag or container. Seal, label and freeze.
Serving Directions:
Thaw each portion at room temperature for 1-1/2 or 2 hours or until thawed. Heat grill to 400 – 450 degrees. On a lightly floured surface shape the dough in to rounds either by hand or using a rolling pin. Place dough on hot grill and cook for 3 minutes. The bottom should be slightly browned. Remove dough from grill. Flip over on a plate. Add toppings to pizza. Return to grill. Cook for another 3 to 5 minutes or until the bottom of the crust has browned and the cheese melts.
Comments:
We have two favorites we like to make with this dough. We make BBQ Chicken Pizza with BBQ sauce, chopped cooked chicken, caramelized onions, tomatoes, and cheddar and mozzarella cheese. We also make a Spinach and Tomato pizza with pizza sauce, fresh spinach, tomatoes, Italian seasoning, and mozzarella and Parmesan cheeses.
Nutritional Info: dough only
Per Serving: 189 Calories; 2g Fat (10.5% calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium.
Exchanges: 2-1/2 Grain(Starch); 1/2 Fat.
Copyright ©2013 – 30 Day Gourmet. All rights reserved.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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