I was a little intimidated to try this but with my family wanting pizzas after a big beach day and the temperature creeping up above 80 F/ 26+ C here on Hawaii already, I wasn't about to crank my oven up on high heat for long periods to make it happen! I was so surprised at the ease of this project and it took 10 minutes to create! The trick is make your dough in the morning and to have your toppings ready on the grill side to top your pizza right on the grill and voila, a delicious, fast summer meal that everyone will love!
How to make~
Crust~ Mix 1.5 cups water with 1 tablespoon active dry yeast, 1 teaspoon or so of sea salt, 1 tablespoon of sugar, 2/3 tablespoons sesame seeds for a toasty taste. Allow to sit until water becomes frothy (10 minutes or so) then mix in 3.5 cups unbleached flour. Cover with a wet rag until it rises (1/2-1 hr). Flour dust your surface and roll out immediately or refrigerate for a day or two until ready (this dough also freezes well!).
makes 2 pizza crusts:)
Toppings~ The sky's the limit! But I made a spinach-basil pie with organic red sauce, shaved parmesan topped with grilled maple turkey sausages slices~
1 handful of chopped basil
2 handfuls of chopped spinach
5 grilled mini free range, organic turkey sausages (throw them on the side of your pizza to grill until toasty
3/4 tablespoons of red sauce on each crust sprinkled w/ a pinch of dried oregano and crushed red pepper
I chose to use a pizza stone first time around to play it safe but I've seen people just throw their dough right on a hot grill- I heated my grill with my stone inside on high for 5 minutes and then dusted it with cornmeal to prevent sticking. Dropped my rolled crust onto the stone and topped it right there; red sauce evenly spread, sprinkle your chopped greens over your red sauce, top w/ cheese, scissor cut your grilled sausages onto your pie just as the cheese melts through. Close the grill for 5 minutes and finished!