Mini Grilled Pizzas
Updated March 8, 2017
cups (22.5 oz) all-purpose flour (dough)
tablespoon sugar (dough)
tablespoon kosher salt (dough)
teaspoon instant yeast (dough)
tablespoons olive oil (plus some for shaping dough) (dough)
cups room-temp water (dough)
cups Muir Glen™ organic tomato sauce
tablespoon dried oregano (sauce)
teaspoons black pepper (sauce)
teaspoon red pepper flakes (sauce)
teaspoon garlic powder (sauce)
lb low-moisture mozzarella cheese
cups various veggie/meat toppings
To make dough, mix flour, salt, sugar, and yeast together in a large bowl. Add in oil and water and stir with a large spoon until the dough forms a rough ball.
Using your hand, dip it in water and vigorously work the dough until it forms a relatively smooth ball. This will probably take 3-4 minutes.
Let the dough rest for 15 minutes. Then turn it out onto a floured surface and knead it until it is very smooth, but not sticky. It should pass the windowpane test. If it's too sticky, knead in more flour. If it's dry and cracking, knead in water a tablespoon at a time.
Divide dough into 10 small balls. They should weigh about 4 ounces a piece. Lightly coat each dough ball with olive oil and let sit, covered, at room temperature for 30 minutes. Then transfer to fridge for at least 3 hours or overnight. Remove dough from fridge 90 minutes before making pizzas.
Make sure to prep all your ingredients before starting pizzas. Chop veggies, grate cheese, and mix sauce. If you're using any large veggies, saute them lightly before adding them to pizza. For example, mushrooms should be sauteed first.
Roll dough balls out onto a lightly floured surface until they are about 6-7 inches in diameter. If you want, you can roll out all the dough balls before starting to make them on the grill. Just set the prepared pizza rounds on clean baking sheets with a bit of olive oil.
Heat grill to medium-high and let get very hot.
Add 3-4 pizzas depending on grill size. Let cook for 90 seconds.
Flip pizzas and immediately add sauce, cheese, and toppings. Let cook for another 5 minutes, covered. Turn down heat to medium-low after you flip and top the pizzas. Remove pizzas and slice them up!
More About This Recipe
- I love pizza as much as the next guy. But I don’t love keeping my oven on in the summer for three straight hours! It makes my house hot. It makes me hot. If I have guests over, they will also inevitably be hot.Luckily, there’s another way to cook pizza which I think produces very good results. In fact, you can make some of the best pizza around by cooking it straight on your grill!While I have done it, cooking a large pie on the grill is tricky. But cooking personal pizzas (6-7 inches in diameter) is very easy.Anybody can make these mini grilled pizzas – and everybody should.While you can make this pizza with store-bought dough, I really recommend trying to make it yourself. It’s not very hard and the end results will be a lot better. But in a pinch, store-bought dough works okay too.The key thing to grilling pizzas is to make sure you have everything ready before you put anything on the grill. It goes really fast once that dough hits the hot grill!This means rolling out all your dough that you plan to use before making any pizzas. I roll my dough out and set them on a baking sheet coated with a bit of oil. If you were making a lot of pizzas you could separate layers of rolled dough with plastic wrap or parchment paper.Also, make sure to prepare all your toppings. So mix your sauce up, grate your cheese, and chop all your veggies. If you’re using any meat, pre-cook it. Also, if you’re using large veggies (like my mushrooms), pre-cook them by lightly sautéing them for a few minutes in a bit of olive oil.Like I said, if you are feeling ambitious, I really recommend trying to make your own crust, but store-bought should work okay also.It’s great to have awesome crispy pizza crust and not even have to turn on the oven. Give these a shot the next time you are in a pizza mood. I think you’ll be really happy with them!