July 25, 2011
This is one of the tastiest meals my husband and I have ever made on the grill. He’s the grill master, and I the preparer. What’s great about this recipe is that it doesn’t require a lot of time, so it’s perfect for entertaining. You can of course customize the toppings to your liking – I enjoyed the mix of sweet peppers, salty capers, and tangy onions and feta cheese in this recipe.
for the dough
1/4 tsp yeast
1/3 cup warm water
1 cup flour
1/4 tsp salt
6 ounces pesto (homemade or from a jar)
6 ounces tomato sauce
12 ounces shredded mozzarella cheese
1/2 cup feta
1 red bell pepper
1/2 a medium onion
2 cloves garlic
crushed red pepper flakes (optional)
Get your grill pretty much as hot as you can get it; begin preparations for the pizza
For the dough
Mix the yeast and warm water; let set for 10 minutes. Combine flour and salt, and add water/yeast mixture; mix well. Once the dough starts to form a ball, move it to a floured surface and knead until the dough is stretchy and forms a smooth ball.
Split the dough, and flatten into a disc about 1/4 thick. Brush or spray the dough with olive oil. I layered our dough discs between parchment paper, so they were easier to take out to the grill.
To make the sauce, mix together the pesto and tomato sauce; set aside.
Place the onion half and two halves of bell pepper directly on the grill for 5-10 minutes. Remove from grill and slice. Mince garlic, and set all toppings aside.
Cooking the pizza
When the grill is about as hot as you can get it, place your pizza dough on the grate. The dough should firm and puff up quickly. After about five minutes, flip the dough, top with sauce, toppings, and cheese, and grill for 5-10 minutes the the lid on.
This pizza is best with a crunchy crust, so don’t be shy about slightly over-cooking! Top with parmesan cheese and crushed red pepper flakes.