Recipe by Fleischmann's® Yeast
"Pizza dough made from scratch is topped with mozzarella cheese, sauce, and your choice of savory toppings, then grilled to perfection for a fun outdoor treat."
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3 1/2 cups
all-purpose flour, or as needed
Fleischmann's® Pizza Crust Yeast
1 1/2 teaspoons
1 1/3 cups
very warm water (120 degrees to 130 degrees F)*
Additional flour for rolling
Additional oil for grilling
Other toppings as desired
Shredded mozzarella cheese
Dang! This is great! Don't shy from this one. I didn't want to mess around when company was here, so I did the crusts ahead of time. I did NOT use high heat - kind of mediumish. About 15 minutes before dinner time, I put the crusts back on the grill, brownest side down for a couple of minutes, flipped 'em, and dressed them, closed the lid. Let 'em cook till cheese melted. Since a large crust would not manage easily (flipping, etc.), I made four small pizzas, about 10-12 inches out of a bread machine recipe that used 4 !/2 cups flour. That allowed me to make four different kinds of pizza (regular; meat lovers; vegetarian; and best of all, salsa, jalepeno, black olives, cheese). Cut them in 6 or 8 pieces so folks can try them all. Next on my list - Reuben pizza - recipe on this site. And dessert pizza. Don't be afraid of the grill. I even bake cakes, homemade mac and cheese, etc. on the grill (place long cooks and fragile stuff on pizza stone to break the direct heat). Maybe the best part of the grill is the cleanup (no dishes!)
The pizza wasn't too good but the dough was excellent for making tortas, fry bread, or tortillas. I grilled the dough with my George Forman and that worked well.
This is AWESOME! I never heard of putting pizza dough on the grill. I even used package pizza crust and it still tasted delicious. The crust did not stick like I expected it to and the grill gave it a great flavor! We will probably be making this in my house weekly throughout the summer!
Made for a change of pace to our typical "grill" faire and this was a HIT! Had various toppings set up (added fresh asiago, roasted red peppers, sausage, smoked chicken, artichokes, sun-dried pesto, etc...) and let everyone top their own. My whole family raved about the crust and had fun making their own designer pizzas. This one is a keeper!!!
We had a blast making pizzas on the grill here in Seattle on Sunday evening! We used a pizza sauce recipe Shari had gotten from Frank & Marlene Muckenhirn in Delano, MN years ago for pizza #1, added fresh toppings & cheese, followed the grilling instuctions, & had a very successful first attempt. For pizza #2, we made fresh pesto sauce from our garden, added toppings, & this version was incredible as well! For #3, we combined sauces, added sun dried tomates & pablano peppers, cheese, & yum yum - it was wonderful as well! We did assembly line pizzas - fun and delicious!
I've never actually used the dough recipe as intended. I had the feeling to use it as a meat pocket and dinner roll recipe in an oven. May I say, both were fantastic. Just make it as you would normally, and as a meat pocket, flatten it out stuff it a bit, seal and bake at 350. Takes about 20 or so minutes. But if you like the bread soft, about 15. The crisper and harder, longer. Rolls, just into desired shape and size and bake. 15 min, or longer depending how you like it. A little out there, but I haven't bought bread for 2 weeks because of this. It's way cheaper and tastier for me to just make rolls or loaves out of this. Just throw in seeds or other things into it. It's great to not have to wait for it to rise. But I still make bread the old fashion way sometimes. It tastes way better. But if I don't have time, this is a great replacement.
Just lovely and terribly easy to make for this novice baker and master griller. I added a good amount of Italian spices to give it a little depth and compliment the toppings I used.
I've never grilled a pizza crust before and have to say I'm surprised at how delicious this turned out! It was so soft and crusty. I did make my dough ahead of time and left it in the fridge. About 20 minutes before I began grilling, I took out the dough and let it thaw/rise a bit. I grilled this on my George Foreman (the panini press type) I just left the top up and then put it down during the last minute of cooking. It worked perfectly! I used this dough as the base for Chicken Fajita Grilled Pizzas (recipe also on this site) and it was such a perfect combination. I'll definitely be using this dough often.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 310
** Calories from Fat: 97
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