Servings: About 2
- 1/2 lb. fresh pizza dough (Can be store bought. From-scratch recipe below)
**Note: Most recipes and store-bought dough comes in 1-lb. loaves, I halved the dough per pizza to make a smaller pie, which I find is easier to handle on the grill.
**Note: Measurements could vary based on how far you stretch your dough, but these are based on a roughly 10-inch pizza)
- 1/4 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup crumbled Feta cheese
- 1/4 cup Kalamata olives, sliced
- 1/4 cup marinated artichoke hearts, chopped
- 1/4 cup Kale, de-ribbed and chopped
- 2 pieces of prosciutto, diced
- 1/8 red onion, thinly sliced
- 1 tbs. minced garlic
- 1 tbs. fresh basil, roughly chopped
- Black pepper & crushed red pepper (optional)
- 1/2 cup Balsamic Vinegar, reduced (optional)
- Make your Balsamic reduction. Put Balsamic vinegar in a saucepan on the stove, low-medium heat until the mixture thickens, about 10-15 minutes. Set to the side.
- Heat up the grill! I aim for medium levels on those burners. If you have a temperature gauge, shoot for 350-400°F.
- While the grill heats, roll out the dough to your desired thickness and diameter. I aim for a pizza about 10-inches across.
- Brush olive oil on both sides of the dough and place it on the grill.
- Close lid and grill for about 3 minutes, until you see grill marks on the bottom.
- Drop the heat to low (you want the temperature to drop to 300-350°F) and flip the dough. At this point it's usually rigid enough to use tongs to do this.
- Add your toppings, starting with the pizza sauce, then the mozzarella cheese. Add the remain topping ingredients, finishing with the basil and garlic.
- Close lid and grill for roughly 10-15 minutes. You want to cook the pie enough to get rid of that raw onion and garlic flavor. I like to check the pizza about 5 minutes along to make the heat is at the right level and the bottom isn't burning.
- Remove pizza from heat, drizzle with Balsamic reduction and sprinkle with black pepper and crushed red pepper.
***Homemade dough recipe - This is for 1-POUND of dough or 2 of the pizzas above***
- 2 cups flour (I used bread flour for more crispiness, can use AP, too)
- 1/4 oz. pizza yeast (or one single-serve packet)
- 1 1/2 tsp. sugar
- 3/4 tsp. salt
- 2/3 cup warm water (possibly, a splash or 2 more -- see dough instructions below)
- 3 tbs. olive oil
- Combine flour, yeast, sugar, & salt in a mixing bowl.
- Add warm water, then oil.
- Stir the mixture until it comes together in a ball. I had to add a couple extra splashes of water to get the dough to come together the way I wanted.
- On a floured surface, knead the dough for a few minutes -- until elastic, but not tough.
- Set aside for at least an hour to rise.