We ♥ grilled pizza. In the past, we've either used my usual pizza dough recipe, a premade crust, or the canned stuff you get in the refrigerator section. All of these work just fine, but when I saw a recipe in Cook's Country for a speedy grilled pizza, I knew I had to try it. Cook's Country recipes are always good. Sometimes I decide they're a little too much work, but they're always good. This recipe proved to be both simple and yummy. And it really is quick. Oh, and the sauce is super good. So fire up your grill and make some pizza.
2 (14.5 ounce) cans diced tomatoes, drained well (I used Kroger, which was okay but I think name-brand would have been better)
2 tablespoons chopped fresh basil
2 tablespoons EVOO
2 garlic cloves, minced
1/4 teaspoon salt (I used more, partially because of the Kroger tomatoes, I think, and partially because I put extra salt on everything)
1 cup warm water (it says 110 degrees, I didn't check the temp of the water I used)
1 tablespoon EVOO
1 tablespoon sugar
1 envelope yeast
2 3/4 flour
1/4 cup grated Parmesan (I used shredded)
1 teaspoon salt
2 1/2 cups shredded mozzarella
1. Make sauce. Combine all the ingredients. Set aside. (How easy it that? No cooking. I think it would even be good on pasta.)
2. Prepare dough. Whisk water, EVOO, sugar and yeast measuring cup. Let sit 5 minutes. Pulse flour, Parmesan, and salt in food processor. With the machine running, add the wet stuff until it pulls away from the sides and forms a shaggy dough. Turn onto floured work surface and knead 3 or 4 times until cohesive.
3. Shape pizza. Divide dough into four pieces. Roll out into 9-inch circles. Use floured parchment paper to stack and separate the crusts.
4. Heat grill. I used my electric grill on high. (The magazine has additional instructions that apply to fancier grills with multiple settings. I don't have a fancy grill, so I'm not typing those instructions.)
5. Grill pizza. Brush one side with EVOO. Put this side down on the grill. Grill a few minutes until browned and bubbly. Brush the side that's up with EVOO. Flip the pizza over. Top with sauce and cheese. Grill until it looks done.
Serve with beer. (The recipe doesn't say that, but that's what we did.)