PIZZA ON THE GRILL
343 REVIEWS HANDS-ON 20 min TOTAL 2 hr, 25 min SERVES 8 SUBMITTED BY doug
1 cup warm water
1 (0.25-ounce) package active dry yeast
1 pinch sugar
3 to 3⅓ cups flour
5 tablespoons olive oil 2 teaspoons kosher salt
5 tablespoons chopped fresh basil
3 teaspoons minced garlic (3 cloves)
¼ cup tomato sauce
1 cup chopped tomatoes
¼ cup sliced olives
¼ cup roasted red bell pepper slices
1 cup cooked and crumbled Italian sausage or 3 ounces torn prosciutto slices (optional) 2 cups shredded mozzarella cheese
Crushed red pepper, to taste
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 tablespoon 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 tablespoon basil and 2 teaspoons garlic; cover again and let rise until doubled, about 1 hour more.
3. Preheat an outdoor grill to medium heat (375°F to 450°F). Stir together remaining 4 tablespoons oil and remaining 1 teaspoon garlic in a small bowl. Punch down dough and divide in half. Shape each half into an oval ⅜ to ½ 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. (The dough will begin to puff almost immediately.) 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 tablespoons 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.
PER SERVING: 389 CAL; 18.5g FAT (5.6g SAT); 14.1g PRO; 41g CARB; 2g FIBER; 645mg SODIUM; 2.1g SUGAR