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Monday, July 7, 2008

Pizza on The Grill


You’ll Need:
1 package active dry yeast
1 cup warm water
½ teaspoon sugar
1 1/2 teaspoons salt
1 Tablespoon olive oil
3 1/3 cup all purpose flour

Directions

In a large bowl, dissolve the yeast in the warm water and mix in the sugar.

Let sit until it becomes frothy.

Next mix in the salt, olive oil and flour and mix well until the dough is in the form of a ball and the dough is not sticking to the sides of the bowl.

Turn the dough out onto a lightly floured surface and kneed the dough until smooth.

Place the dough in a bowl that has been greased with oil and cover the bowl with a damp cloth.

Set aside and let rise until doubled-approximately 1 hour.

Punch down the dough and kneed for approximately 5 to 7 minutes and let rise again until doubled.
Next heat the grill up to high heat.

Get the dough out again.

Punch it down and divide the dough in half and form ½ inch thick rectangular size shapes.

Brush the grill with olive oil place one of the dough shapes on the grill.

The dough will tend to puff up.

Carefully watch for the bottom crust to become lightly browned and turn the dough over.

Now top this side how ever you would like but be careful not to top it too much as you do not want the pizza to become too heavy.

Close the lid and cook for a few minutes checking to see when cheese is melted.

This recipe is one that you will get your own feel for it. So the first couple of times check it frequently to make sure you do not burn it and over time you will come up with the length of time that works for you, topping that work for you and so on.

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