Caroline's Pizza on the Grill

There are a few things you should know about me if we're going to get along, but today let's just tackle the first.  I love pizza. I especially love pizza that I can customize to my liking.

Pizzas on the Grill were a staple growing up.  They were my mom's summer equivalent to Cranberry Pork Roast and they're my favorite thing to serve and eat - for just the two of us or for casual dinner parties with friends and family.

For the Dough:

• 1 package active dry yeast
• 1 1/2 cups warm water
• 1/4 cup olive oil
• 4 cups flour
• 1 teaspoon salt
• Honey

I make the dough in my KitchenAid mixer with the dough hook, but you can do this by hand, too.  In the mixing bowl, dissolve the package of yeast in the warm water for about 5 minutes.  Add the oil, flour, salt and honey to taste after yeast has dissolved.  Mix (by hand or with dough hook) until the dough is stretchy and all the lumps are smoothed.  Cover and let rise until the dough has doubled (I just leave it for an hour or two).  Punch the dough down, and let it rise again until it's doubled.

I like to pre-make my dough, so I split the dough into 8 pieces and round them out with floured hands, then put the individual sized pizza doughs in the oven on low heat - 3-5 minutes per side.  You could also pre-grill the dough - use extra olive oil and to keep it from sticking to the grill while it's tacky. After the dough is pre-baked or grilled, you can freeze extras for a quick and easy weeknight dinner.

Assemble your Pizzas:

Now's the fun part.  You can make your pizzas however you want.  Traditional Tomato sauce, pesto or cream sauces.  Pepperoni, Sausage, Hawaiian.  The sky's the limit.

Our favorite combo:
Pesto topped with feta cheese, artichoke hearts, roma tomatoes, oregano and a little bit of mozzarella.

Since you pre-baked the dough, just grill until the cheese has melted on the top of your pizzas.  Enjoy!