Grilled Pizza:
I had always wanted to try grilling pizza's and once I did there is no other way to make pizza at home. It sounds almost impossible, right? Won't the pizza dough fall through the grates creating a doughy mess? Nope. Give it a try, let me make a believer out of you.
This recipe is a 'quick' meal i.e. it uses items that need little preparation. Now I'm just suggesting pepperoni and mushrooms but you can add any topping you wish. Just know that the nutrition facts will vary.
Ingredients
1 roll Pilsbury pizza crust
8 oz tomato or pizza sauce
2 cups shredded Mozzarella cheese
1 pkg turkey pepperoni
1 pkg sliced mushrooms
1 pkg baby carrots
1 container low-fat vegetable dip (can also use light Ranch dressing)
Preheat outdoor grill on high, keep the lid down to heat the grills. Open the pizza crust and divide the dough in half. Roll out the pizza dough into 2 rounds. Prepare toppings so that they are ready to go i.e. open the tomato sauce, cheese, pepperoni and wash mushrooms.
When the grill is heated, carefully lay pizza dough (without toppings) onto the hot grills. Keep the grill lid open. Allow the dough to cook until the bottom is browned and the top has puffed (about 5 minutes). The dough will not be fully cooked yet. Remove the dough from the grill onto a baking sheet, cooked side up. Be sure to close the lid of the grill, and turn the heat down to medium. Top with sauce, then cheese, pepperoni and mushrooms.
Transfer the dough back onto the hot grills, this time close the lid so that the cheese melts. Cook for 5-10 minutes, checking to see that the bottom does not over cook and the cheese melts. Remove from grill and allow to cool ~3-5 minutes. Slice, serve with carrots and dip.
*Some local pizza places will sell raw dough. Pick up your dough the day you intend to use it. Or you can always make your own.
I had always wanted to try grilling pizza's and once I did there is no other way to make pizza at home. It sounds almost impossible, right? Won't the pizza dough fall through the grates creating a doughy mess? Nope. Give it a try, let me make a believer out of you.
This recipe is a 'quick' meal i.e. it uses items that need little preparation. Now I'm just suggesting pepperoni and mushrooms but you can add any topping you wish. Just know that the nutrition facts will vary.
Ingredients
1 roll Pilsbury pizza crust
8 oz tomato or pizza sauce
2 cups shredded Mozzarella cheese
1 pkg turkey pepperoni
1 pkg sliced mushrooms
1 pkg baby carrots
1 container low-fat vegetable dip (can also use light Ranch dressing)
Preheat outdoor grill on high, keep the lid down to heat the grills. Open the pizza crust and divide the dough in half. Roll out the pizza dough into 2 rounds. Prepare toppings so that they are ready to go i.e. open the tomato sauce, cheese, pepperoni and wash mushrooms.
When the grill is heated, carefully lay pizza dough (without toppings) onto the hot grills. Keep the grill lid open. Allow the dough to cook until the bottom is browned and the top has puffed (about 5 minutes). The dough will not be fully cooked yet. Remove the dough from the grill onto a baking sheet, cooked side up. Be sure to close the lid of the grill, and turn the heat down to medium. Top with sauce, then cheese, pepperoni and mushrooms.
Transfer the dough back onto the hot grills, this time close the lid so that the cheese melts. Cook for 5-10 minutes, checking to see that the bottom does not over cook and the cheese melts. Remove from grill and allow to cool ~3-5 minutes. Slice, serve with carrots and dip.
*Some local pizza places will sell raw dough. Pick up your dough the day you intend to use it. Or you can always make your own.
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