Carson's Grilled Pizza

Janet

This is one of Derek’s favorites!

ingredients

For the Sauce:
2 tablespoons olive oil
1 garlic clove, crushed
1 (28-ounce) can whole, peeled tomatoes, crushed by hand
1 teaspoon dried marjoram
1 teaspoon dried basil
Salt and fresh ground pepper, to taste
For the dough:
1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
For the toppings (Derek’s preferred):
roasted garlic
basil
sliced tomatoes
kalamata olives
salami
grilled chicken breast
Parmesan or asiago cheese
For prep:
1/2 cup good olive oil
cornmeal

directions

1
For the sauce:
2
Add olive oil to heavy pan over medium heat. Add remaining ingredients. Simmer to desired consistency.
3
For the dough:
4
For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
5
When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
6
Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
7
To prepare the pizza:
8
If you’ve chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
9
Light your grill and wait until it’s hot.
10
Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
11
Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.