Friday, September 24, 2010

Grilled Pizza

Friday is pizza night here at the Starosta household.  We love pizza.  I have one dough recipe that I modify as i feel, but here is the basic:

1 c. Room temperature flat beer (different beers, different flavors or wine or chicken broth or milk or water)
2 tbsp. sugar (or honey or agave)
2 tbsp. Olive Oil (or canola or melted butter)
1 tsp. Salt
2 1/2 c. Flour (White or Wheat or White Whole Wheat, and sometimes I substitute a cup of cornmeal)
2 1/4 tsp. Bread Machine Yeast

It's very flexible.  Tonight was water, agave, Olive Oil, White Whole Wheat & Cornmeal.  I had onions, Nick had pepperoni (yuck!) 

In an effort to change pizza night up a bit, I decided to make personal pizzas (as opposed to one big pie) and grill 'em!

Step 1: Roll out dough.  This is one instance that does not make allowances for sticky dough, so roll it in more flour baby!


Step 2: Spray lightly on BOTH sides (you don't want to be spraying at the grill once its on) and toss it on!  Close lid. 


Step 3: Flip When underside has nice grill lines and is sufficiently cooked enough to flip. 

Step 4: Top immediately after flipping.  The second side of the crust will not require as much time to bake and you want your cheese melted and any toppings cooked.  (I learned that the hard way, my onions were a lil raw.) Sorry about the overexposure, it was sunny out.  (And windy, I was having trouble keeping the grill lit)

Step 5: Remove from the grill & Enjoy!


  1. Mmm, that looks yummy.

    No mushrooms on yours? ;-)

  2. Sadly, I used them all earlier in the week. I don't have an endless supply, you know. Though I am convinced the ones in our yard are totally edible. Nick isn't as sure.