Categories: Grilling

Ingredients

• 1 cup warm water
• 1 package active dry yeast
• 1 pinch sugar
• 3 to 3 1/3 cups flour
• 5 tbsp olive oil
• 2 tsp kosher salt
• 5 tbsp chopped fresh basil
• 3 tsp minced garlic
• 1/4 cup tomato sauce
• 1 cup chopped tomatoes
• 1/4 cup sliced olives
• 1/4 cup roasted red bell pepper slices
• 1 cup cooked and crumbled Italian sausage or 3 oz. torn prosciutto slices
• 2 cups shredded mozzarella
• Crushed red pepper, to taste

Directions

1. Stir together warm water and yeast in a large bowl until yeast dissolves. Stir in sugar; let stand 10 minutes, until frothy. Add 3 cups flour, 1 tbsp oil and the salt; stir until dough forms and pulls away from sides of bowl, adding more flour if necessary. Turn out onto a lightly floured surface; knead until smooth, about 8 minutes . Transfer dough to a well-oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled, about 1 hour.

2. Punch down dough, knead in 1 tbsp basil, and 2 tsp garlic; cover again and let rise until doubled, about 1 hour more.

3. Preheat an outdoor grill to medium heat. Stir together remaining 4 tbsp oil and remaining 1 tsp garlic in a small bowl. Punch down dough and divide in half. Shape each half into an oval 3/8 to 1/2 inch thick.

4. Brush both sides of each dough piece with garlic oil. Transfer to grill; cook until bottoms are lightly browned, about 3 minutes. With a spatula, transfer crusts, browned sides up, to a baking sheet. Top crusts with tomato sauce, tomatoes, olives, bell pepper slices, meat, cheese and remaining 4 tbsp basil. Slide pizzas back onto grill; cook, covered, to brown bottoms and melt cheese, about 3 minutes. Remove from grill and let stand a few minutes before slicing. Sprinkle with crushed red pepper.

Email to a friend | Print this recipe | Back