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We have some dear friends who recently moved and didn’t have room for their grill, so we inherited it! This summer is the first time I’ve ever grilled. I have really enjoyed it, and couldn’t wait to try my hand at grilled pizza, using tomatoes and basil from our garden.
I used a recipe for the crust from Betty Crocker, and substituted the white flour with freshly ground whole wheat.
2 cups whole wheat flour
4 cups white flour
2 TB sugar
2 tsp salt
4 1/2 tsp yeast
6 TB olive oil
2 cups very warm water
1. Mix the whole wheat flour, sugar, salt and yeast in mixer, using the dough hook. Add olive oil and water. Beat 3 minutes, scraping bowl. Add remaining flour. Stir in mixer 5-7 minutes.
2. Cover bowl with plastic wrap, let it rise for 30 minutes.
3. Shape into a very flat crust and place on a medium hot grill. Let it cook for about 5 minutes on one side. Then flip over and add your ingredients (sauce, cheese, pepperoni, veggies, crushed red pepper, herbs, whatever floats your fancy)! Cover your grill and let cook until melted to perfection.
*Tip: Keep a jar on olive oil with a pastry brush in a jar near your grill, and keep it well oiled.
Related Posts on the Grain Mill Wagon:
New York Style Pizza Crust
Pesto, Artichoke & Caramelized Onion Pizza on Homemade, 100% Whole Wheat Dough