I normally like to buy the pre-made pizza dough from the bakery at Publix and you are still more than welcome to do that, however, since we don't live as close to Publix anymore and BI-LO didn't have it, I decided to make my own.
We made two different pizzas, but started with the same dough, of course.
Quick Pizza Dough
1-3/4 to 2-1/4 cups all-purpose flour
1 envelope Fleischmann's Pizza Crust Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120 to 130*F)
3 tablespoons oil
Directions:
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
Margherita Pizza with Prosciutto
Toppings:
1/4-1/2 cup olive oil
2 large cloves fresh garlic, minced
6 fresh basil leaves, chiffonade*
4-5 Roma tomatoes, sliced to about 1/8" thick
1/2 lb. fresh mozzarella, sliced very thin or about 1/8" thick
10-12 slices prociutto, sliced very thin
*Aren't familiar? See here!
Directions:
1. Place pizza stone on grill and preheat grill.
2. In a small bowl or prep dish, combine minced garlic and olive oil. Spread sliced tomatoes out on top of a couple paper towels. Next, take a couple more paper towels and cover the tomatoes, pressing down to absorb any water/ moisture (this is very important, otherwise, you will have a soggy pizza.)
3. Using floured hands or a rolling pin, spread out the dough on your counter, large enough to cover the pizza stone. Pinch the edges to form a crust. Once your stone is preheated, place dough on top of it.
4. Brush dough with olive oil and garlic. Place sliced tomatoes next, spread them out evenly. Next, add your fresh mozzarella and I like to do the prosciutto last because it gets a little crispy being on top.
5. Add your chopped basil at the end or really at any point that you would like.
6. Bake for about 15-20 minutes, rotating every 5 minutes.
7. Enjoy!
Grilled Pepperoni Pizza
Toppings:
1/2 lb. fresh mozzarella, sliced to about 1/8" thick
approx. 1/4 lb. sandwich-sized pepperoni, sliced very thin
3/4 cup pizza sauce or your favorite marinara (I use Trader Joe's Pizza Sauce)
1/4 sweet onion, sliced thin
2 fresh jalapenos, sliced with seeds removed (You can also used pickled for less heat)
Directions:
1. Place pizza stone on grill and preheat grill.
2. Using floured hands or a rolling pin, spread out the dough on your
counter, large enough to cover the pizza stone. Pinch the edges to form a
crust. Once your stone is preheated, place dough on top of it.
3. Spoon the sauce onto the dough, spreading out evenly and leaving space along the edges for the crust.
4. Place the pepperoni down, space evenly to cover the entire pizza. Next, add onions and jalapenos.
5. Evenly place the sliced mozzarella to cover the entire pizza.
6. Bake for about 15-20 minutes, rotating every 5 minutes.
7. Enjoy!
Hope you have a chance to try these out, they are delish! Grilling pizza makes them come out a little more crispy and more like a wood-fired oven. You can also do them in a regular oven or without a pizza stone. To learn more about grilling pizzas without a pizza stone, check out this link!
Also, don't forget to check out the new giveaway that I posted last night for Sassy Shortcake Boutique!!
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