Grilled Pizza

The pizza dough recipe was from www.allrecipes.com.

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1 pinch white sugar
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 3 1/3 cups all-purpose flour
  

In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead for a minute or so. Set aside to rise for 1 more hour, or until doubled again.

Pizza Dough, rolled out and ready for the grill.




Grilling the pizzas on the first side.



Ready for the toppings after grilling one side.

Caramelized onions, olives & feta pizza.



Fresh tomato, basil and fresh mozarella pizza.




Roasted tomatoes & garlic with goat cheese and sausage pizza.

Fresh nectarines, ready for the grill.

Grilled on both sides.

Pizza topped with grilled nectarines, mascarpone, and chocolate chips. [Lauren] I was inspired by a recipe for apricot preserves, bananas, and chocolate, but I wanted some type of juicy summer fruit instead of bananas. The nectarines grilled nicely and we drizzled some additional chocolate on top.