Grilled Pepperoni Pizza

After we were first married, I was really excited to try and make everything from scratch.  The first thing on the list was pizza dough.  I have a favorite for regular, hand tossed style pizza and calzones and one for pizza on the grill, which is the one I’m talking about here.  I happened upon it in my cooking light one month and no, the recipe was not for pizza on the grill! 

When I was younger and we went camping pizza on the grill was what I looked forward to most and back then I think we just threw a frozen pizza on the grill!  But this one is easy to throw together, does not need a long rising, and is perfect for the grill.

The key to grilling pizza is to make sure you have everything ready before you start.  I like to roll out the dough and then place it on a cookie sheet that is covered with cornmeal.  It’s easier to get the dough onto the grill not to mention much easier for carrying it out TO the grill!

There’s no good way to describe pizza that has been cooked on the grill other than delicious and oh so good.  Try it, you’ll fall in love!


Grilled Pepperoni Pizza
(adapted from Cooking Light)

Yield

6 servings (serving size: 1 slice)

Ingredients

• Sauce:
• Cooking spray
• 2  garlic cloves, minced
• 1  teaspoon  dried oregano
• 1/4  teaspoon  salt
• 1/8  teaspoon  crushed red pepper
• 1  (8-ounce) can no-salt-added tomato sauce
• 1  tablespoon  minced fresh parsley (i either omit or use dried)
  
• 
  Crust:
• 1 1/2  cups  all-purpose flour, divided
• 1  teaspoon  sugar
• 1  package quick-rise yeast
• 1/2  cup  warm water (100° to 110°)
• 1/4  teaspoon  salt
• 2  teaspoons  cornmeal
• 
  Remaining ingredients:
• 16  slices turkey pepperoni (such as Hormel) (we use regular pork pepperoni, and lots of it!)
  
• 1 1/2  cups  (6 ounces) preshredded part-skim mozzarella cheese (we also use lots of cheese!)
  
• 2  tablespoons  grated Parmesan cheese

Preparation

To prepare the sauce, place a small saucepan coated with cooking spray over medium heat until hot. Add garlic, and sauté 1 minute. Add the dried oregano, 1/4 teaspoon salt, red pepper, and tomato sauce; reduce heat, and simmer 20 minutes, stirring occasionally. Stir in parsley, and keep warm.
To prepare crust, lightly spoon flour into dry measuring cups, and level with a knife. Dissolve sugar and yeast in warm water in a large bowl, and let stand 5 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Press two fingers into the dough. If indention remains, the dough has risen enough.)

Preheat oven to 450°.

Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch circle on a floured surface.

 (this is where the new instructions come in for baking pizza on the grill! ~ take pizza dough on a baking sheet out to the grill...place on grill and put the cover down.  After 5 or so minutes, flip the dough while first popping any bubbles that have crept up!  Once it is flipped arm yourself with your sauce, cheese and toppings and begin assembling as quickly as possible.  Put grill cover down and bake for about 5 more minutes or until the cheese is nice and bubbly!)

Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise 10 minutes.

Spread sauce over pizza crust, leaving a 1/2-inch border; top with pepperoni. Sprinkle with cheeses.

Bake at 450° for 10 minutes or until crust is puffy and lightly browned. Remove pizza to cutting board; cut into 6 slices.