Lets not stop at grilling chicken thighs. No, no. Let's move on to bigger and better things. Like grilled pizza! I'm in. You in?
Well, before you completely commit to grilling pizza I must be honest with you. This pizza was half grilled, half baked in the oven.
The Internet makes grilling pizza seem so easy. I'm not going to call the Internet a big fat liar, but they kind of went big fat liar on this one. The bottom gets done no problem. The top, however, is another story.
Let's remember though, just because something doesn't work out the way you wanted it to, doesn't mean it's not going to come together and rock. That goes for grilling pizza and for life.
Let's go ahead and put this pizza pretty high on the list of things that rock. Along with mob week. And dinner out. And mojitos made with white wine. Amen.
Sooooo. I'm going to share with you today the recipe for this delightful homemade pizza crust. You can grill it, bake it, run it up a flag pole in your front yard....I don't really care. Just try it! And top it with whatever! I went the pesto, goat cheese, tomato artichoke route. Raising the roof over here.
adapted from All Recipes
3 cups of all purpose flour
1 package active dry yest
2 tbl olive oil
1 tsp kosher salt
1 tbl white sugar
1 cup warm water (110 degrees F)
Preheat oven to 375 .
Combine the flour, salt, sugar and yeast in a large bowl. Mix in oil or warm water.
From here, you can either keep it all together or you can divide it into four equal parts. Spread the dough out on a large baking sheet. Top as desired. Bake for 20 - 25 minutes.
Or grill it. Whatever!
Serving size 1/4 of the recipe
Points plus 11
For the pizza posted above:
1/4 of crust: 11 pp
1 tbl pesto : 2 pp
1 oz goat cheese: 3 pp
sliced purple onions