I had never attempted grilled pizza before today, thought I have always heard that once you try it, you never want to go back to regular oven pizza. The rumor is true. It is fantastic! I made the margarita pizza, as well as a pizza with proscuto, spinach, mushrooms, and tomatoes. They were both very good but the margarita was better. Even the hubby, who is sparing on the compliments, said “this is really good.” Just be sure to watch your crust very closely. It will burn if you don’t keep an eye out. It’s totally worth the effort!
One Year Ago: Insalata Caprese
Grilled Margarita Pizza (courtesy of Old World Farms)
- 4 cups all-purpose flour
- 1 teaspoon sugar
- 1 package of yeast
- 2 teaspoons salt
- 1 1/2 cups beer heated / warmed to about 110 degrees F (you can use water – the beer just really adds a great taste to the dough
- 2 tablespoons olive oil, plus 2 teaspoons
- Mozzarella cheese
- Fresh basil
- Fresh oregano
- Tomato sauce
In a glass measuring cup, warm in the microwave your favorite beer to 105 to 110 degrees. Pour in yeast, and let stand for 10 minutes to activate. In a greased large bowl, combine flour, sugar, salt, garlic, and hot pepper flakes. When proofed, add the liquid to the flour mix. Slowly work it in until it forms a ball. On a floured surface, knead the dough until smooth. Add more flour if the mix is too wet. Form into a ball and rub olive oil over the dough ball’s outer skin. Place back in the bowl, cover, and allow to rise for 1 hour. Knead again and divide into four equal dough balls.
Have your grill hot and make sure you give the grates a quick brush cleaning so they are fairly clean. Lay out the dough on the hot grill grates and let it on for at least five minutes. Lift up the edges and see if it’s got those nice grill marks. Flip the dough over and top with your desired toppings. Close the grill lid and allow cheese to melt and the bottom of the crust to cook. Enjoy!