Grilled Pizza
Crust recipe:
1 teaspoon Maple Syrup
2 packets Active Dry Yeast
2 teaspoons Olive Oil, plus extra for coating bowl
Salt and Pepper
2 ½ cups Whole Wheat Pastry Flour

Toppings:

I like to use Newman’s Tomato Basil Marinara Sauce and quality Mozzarella Cheese and then top with fresh Tomato and Basil after grilling. You can add any type of veggies or Cooked meats, or even make it a taco pizza. Be creative and have fun!

Combine syrup and yeast in a bowl with 1 cup of warm water and let stand until foamy. Add rest of crust ingredients and mix well.

Turn onto a floured board and knead until dough feels soft.

Place the dough inside a large bowl that has been coated with olive oil and let it stand until it doubles in size. Punch it down and knead it once more on a floured board. Place it back in the bowl and let rise again.

Heat the BBQ grill.

Place the dough back on the floured board and cut it into four sections.

With a floured rolling pin, roll out a section of dough into a round crust.
Brush one side of the dough with oil.

Lay the dough round on the BBQ grill, olive-oil-brushed-side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off.

Flip the dough over with tongs or spatula. Spread with a thin layer of sauce, then add cheese and top with your favorite ingredients—anything goes!

Close lid and let bake for approximately 3 to 5 minutes. Keep an eye on the pizza; you will know when it's done.



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