grilled pizza With equal parts hunger and bravery, you’ll find that your grill cooks much more than burgers. This recipe is a summer staple for me; as soon as the weather warms up, I start to crave pizza on the grill. Be creative with your toppings – choose 2 or 3 veggies, a cheese and a meat. When I recently made this recipe for some friends, I went overboard (7 veggies was just too much) but the result was still delicious.

Makes: 4 10″ pizzas

Shopping list:
Dough:

  • 2 packages (2 oz total) active dry yeast
  • 3 1/2 cups all purpose flour
  • 1/4 cup cornmeal
  • 2 tsp salt
  • 1/4 cup + 3/4 cup warm water (105F- 115F)
  • 1 tbsp olive oil

Toppings:

  • 1/2 cup goat’s cheese
  • 1 dz fresh figs, halved
  • 2 Vidalia onions, cut in 1/4 in circular slices
  • 1 lb fresh chicken and apple sausage
  • 1/4 cup fresh mint, torn into small bits
  1. Proof the yeast in 1/4 cup of the warm water for 5 minutes.
  2. Combine the flour, cornmeal, salt, yeast and remaining water. Mix until combined, but don’t over work the dough. Roll into a large ball and coat with olive oil. Cover and let rise 1 1/2 hours or until it has doubled in size.
  3. Divide the dough into 4 equal pieces. Roll out into ovals (or circles or hearts or whatever shape you like) about 1/8″ thick. These will be really thin, but try to make sure there are no holes or weak spots. Lightly brush each of the doughvals (get it?) with olive oil and set aside until you’re ready to grill.
  4. Preheat your grill on medium. Add the chicken sausage and cook, turning occasionally, until they look right. The cooking time depends on a lot of things, but trust me, you’ll know when they’re done. Slice into 1/4″ pieces and set aside and keep warm.
  5. Raise the heat to medium-high and cook the onions until brown, soft and sweet, about 10 minutes. Set aside and keep warm.
  6. Grill the figs, cut side down, about 3 minutes. Set aside and keep warm.
  7. Turn your grill down to low and wait for the heat to dissipate. Grill the doughvals until set, about 1 minute per side. Add the goat’s cheese, onions, figs and sausage. Sprinkle on the mint and top with really good olive oil, if you like.

Cut and serve the pizzas. They pair great with a dry white wine and a platter of sliced, preserved meats. Also try any of the following for toppings: {Stilton, apricots, pork sausage}, {Manchego, pesto, shrimp}, {feta, lamb, cucumber}, {mozarella, bell pepper, eggplant}. If things have gone well, you’ll have a whole new admiration for your grill.

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