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Quick Grilled Pizza

From

August/September 2010

Quick Grilled Pizza

For our Quick Grilled Pizza, we dissolved instant yeast in warm water with a pinch of sugar to start the dough. This age-old trick eliminated the grittiness often caused by the yeast. Adding Parmesan cheese to the dough before grilling helped the dough crisp up and provided a kick of flavor. We made sure to drain the diced tomatoes before making the sauce, creating a thicker sauce that didn’t soak through the crust.

Makes four 9-inch pizzas

Don’t move the dough during the first minute of grilling or it will tear. Keep the first batch of cooked pizzas warm on a wire rack set inside a rimmed baking sheet in a 200-degree oven. If you like pepperoni, arrange 2 ounces pepperoni slices over each pizza after you’ve topped it with sauce.

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