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Wednesday, August 25, 2010

Grilled Pizza

This is no ordinary grilling recipe. Pizza cooked on the grill is so much better (and more fun) than pizza cooked in an oven. Serve it with a fresh salad and some ice cold microbrew on a hot summer night and prepare for rave reviews!


1 cup flat beer

2 tbsp. butter or margarine

2 tbsp. sugar

1 tsp. salt

2-1/2 cups all purpose flour

1 package active dry yeast (2-1/4 tsp.)


Olive oil

Pizza sauce (recipe below)

Seasonings: finely chopped garlic and fresh or dried herbs

Toppings: any combination of ham, pepperoni, sausage, chicken, grilled veggies, olives, pineapple, pepperoncini, jalapeno and desired cheese

1. For dough, dissolve yeast in warm beer (105º to 115º). Add butter, sugar, salt, and flour. Mix until dough forms a ball and cleans sides of bowl. Turn onto floured surface and knead until elastic (several minutes). Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch down dough.

2. Divide dough into 4 balls. Roll on lightly floured surface and pat out dough to 1/4-inch thickness to make small circles. Brush each circle lightly with olive oil.

3. Spray hot grill rack with nonstick cooking spray to help prevent sticking. Vegetables such as mushrooms, bell peppers, yellow squash and zucchini need to be grilled before using them as toppings, so grill desired veggies until tender.

4. Place circles directly above medium coals (they will not fall through the grill rack). Grill circles, uncovered, until dough starts to bubble in spots on the top and the bottom is lightly browned. Turn over using tongs. Continue to grill until the other side is cooked but not browning (just a minute or two), then remove crusts from heat.

5. Brush each browned side of crust with sauce. Top with herbs, meats, vegetables, and cheese. Grill, covered, about 5 minutes until cheese melts, bottom of crust is crisp and pizza looks done. Yield: 4 individual pizzas.

*This delicious beer pizza dough comes from and old friend, Pam, on an old cooking board I used to frequent. Remains a favorite to this day.


1 can (15 ounces) tomato puree

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. ground thyme

1. Combine all ingredients in a saucepan over medium heat.

2. When the sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring often.

3. Remove the sauce from the heat and let it cool. Store in refrigerator or use immediately. Yield: 1-1/2 cups.

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