Pizza On The Grill

Pizza takes on a new savory flavor when it is baked on a grill. Replace the usual tomato sauce with fresh tomatoes and zucchini. Fresh herbs (or dried) give the added zip.

Makes 2 12-inch pizza crusts.
Water	1 cup
Oil	2 tablespoons
Salt	1 teaspoon
Rosemary leaves (fresh or dried)	2 teaspoons
Ripe olives, sliced	1/2 cup
All-purpose flour	3 cups
RED STAR® Active Dry Yeast	2 1/4 teaspoons
Baker’s Note: Traditional pizza toppings of cooked meats, tomato sauce, and assorted cheeses can also be used.

Bread Machine Method

Have liquid ingredients at 80 degrees F and all others at room temperature. Place ingredients in pan in order listed. Select dough/manual cycle. Check dough consistency after 5 minutes of kneading, making adjustments if necessary. When the machine has completed the kneading cycle, press CLEAR/STOP and remove the dough.

Mixer Methods

Combine yeast, 1 cup flour, and other dry ingredients. Heat water to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture, water, and oil in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Stand Mixer Method - Combine dry mixture, water, and oil in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While motor is running, add water and oil. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

Rising, Shaping, and Baking

Pizza dough does not need to develop as long as bread dough. Allow dough to rest 15 to 20 minutes. Punch down dough. Divide into 2 sections. Roll or pat each section into a 12-inch circle on a flat cookie sheet or baker’s peel that is generously sprinkled with cornmeal. Layer the crust first with grated cheese before adding any of the other toppings. This step will prevent the crust from becoming soggy from the liquid in the vegetables. Follow with fresh, thinly sliced tomatoes. Other fresh vegetables that add flavor and interest are zucchini, summer squash, green pepper, green onions, and fresh mushrooms. Season with fresh or dried basil or a dried Italian blend of herbs. Place on hot grill. The length of baking time depends on the grill temperature and the distance the rack is from the heat source. The approximate time is 10 to 15 minutes; the bottom of the pizza should be golden brown and the top bubbly.