Grilled Pizza
My friend Mary (a fellow golf widow) is a true Grill
Master. When we get together for dinner we try to think of healthy things we can cook on the grill. At the last minute we decided to make pizzas on the grill. I came home from work and made 2 whole wheat
pizza crusts. And this is what I did:
In my Kitchen Maid mixer I dissolved
1 package of yeast (rapid rise)
1 packet of Splenda ( yeast LOVES sugar)
1-1/2 cup of warm water (100-110 degrees)
I waited for the yeast to start foaming (that means I didn’t
accidentally kill it).
I added:
Flour a ½ cup at a time, and I alternate ½ of whole wheat flour and ½ cup of white flour to the kitchen aid Not exceeding 3 cups of flour. I used the dough hook.
Flour a ½ cup at a time, and I alternate ½ of whole wheat flour and ½ cup of white flour to the kitchen aid Not exceeding 3 cups of flour. I used the dough hook.
When the dough came together, I removed it from the bowl and
kneeded it a smooth ball and coated the
bowl with olive oil. We let it rise for
an 1-1/2 hours. Meanwhile we assembled the toppings and preheated the grill to
400 degrees.
I rolled out the ½ dough – to a nice, thin crust. I laid it
on the grill and cooked it for 3 minutes on one side and flipped it for another
3 minutes. Then we put the sauce and
toppings on, closed the lid, and after 5 minutes, we had a crispy crust and
melted cheese.
So good and so worth it.
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