Recipe By Krissyp
Rating
Published Mar 18th
Prep - Cook - Additional - Ready In -
Servings 2 -10-inch rounds Calories 92.7

Great during the summer. Can assemble with favorite toppings and cook right on the grill! You may use whole wheat flour in this recipe if you prefer.

Recipe Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1 tablespoon olive oil
  • 2 tablespoons cornmeal for dusting
  • ¾ cup warm water (110 degrees F/45 degrees C)

Cooking Directions

  1. 1 Proof yeast in warm water.
  2. 2 In separate bowl place flour, salt, sugar, and oil. Make a well in the center and place yeast/warm water mixture in. Mix thoroughly until consistency of an elastic ball. Allow to rise 1 1/2hours.
  3. 3 Flour surface and roll out 1/2 dough. Rub with cornmeal. Sprinkle with your favorite toppings.
  4. 4 Spray grill with cooking spray. Grill dough about 5 minutes or until toppings are melted. Repeat with second piece of dough.

Nutrition Facts

  • Calories 92.7
  • Carbohydrate 17.3 g
  • Fat 1.4 g
  • Fiber 0.8 g
  • Protein 2.5 g
  • Saturated Fat 0.2 g
  • Sodium 98.1 mg
  • Sugar 0.2 g

Reviews

  1. I got a very heavy dough from this and had trouble grilling it to be done. Ended up with burned dough.:( Maybe it was the recipe maybe it was the grilling. Not sure if I'll try this one again.
  2. My husband and I just loved this recipe. I followed the recipe exactly but increased the sugar to 1 1/2 tsp per other reviews and I'm glad I did. I also followed the other reviews who suggested 5 minutes on one side then remove from the grill and top the cooked side and put back - Read more ...
  3. RAINY DAY tips! Made the dough in the breadmaker, followed the recipe to a "T" otherwise.I let it rise/rest for 15 minutes before I prebaked the crust for about 8 minutes @400. Then added all the toppings and baked for 20 minutes. Easy and really good!
  4. This fantastic! I'm a yeast novice, so I read all of the reviews and asked for some help on the exchange. BTW: "proofing the yeast" means stirring it in the warm water, (I added 1/2 the sugar then, too) and letting it set until it's foamy (about 10 min). I followed the recipe exactly (except - Read more ...
  5. SOOOOO GOOD!!!!!! Okay to be fair yeast breads are my downfall. It took me 2 tries to get my yeast to proof. I used my kitchen aid mixer with dough hook attachment to mix. Even with floured hands dough was very sticky. I divided into 2 separate dough balls to rise for 1 hour. The - Read more ...
  6. The pizza was wonderful however it was easier to burn than my husband and I had anticipated. I think next time we will remove the dough from the grill while we add the toppings to keep it from getting too done.
  7. I made the dough in my bread machine and followed the suggestion of others to cook one side and add toppings after turning the bread over. I used olive oil a commercial herb blend and freshly grated parmesan cheese and served this as an appetizer for our Memorial Day cookout. It was delicious and actually - Read more ...
  8. EXCELLENT!!! I was skeptical at first but decided to try it anyway and am I glad I did. I took another person's advvice and cooked it a few minutes and then flipped it and added my toppings. YUMMY!!! Can't wait to grill again. Next time I'm going to try making pizza this way.
  9. I would give this 10 stars if I could.....This was wonderful. We took the pizza dough cooked it on both sides on low-medium on the grill bring it inside put on the toppings on broil it until the cheese bubbles. My husband and I will not ever eat any other pizza again we have decided!! - Read more ...
  10. This is a great recipe for the adverterous cook! I would suggest that you cook the dough briefly on one side, then turn and add toppings. The whole family loved it!
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