Recipe: Easy Grilled Pizza

Based on a recipe from the August 2010 Cook's Country. Serves 4.

Read the story behind this dish in Sunday, Dinner for Two.

Ingredients 

Sauce
2 14.5 ounce cans diced tomatoes
Fresh basil
2 tablespoons extra virgin olive oil
2 cloves garlic
¼ teaspoon salt
Pizza
1 cup water
1 tablespoon extra virgin olive oil plus additional to brush on the dough
1 tablespoon sugar
2¼ teaspoons instant yeast (1 envelope)
13¾ ounces all-purpose flour plus additional to dust work surface
¼ cup grated Parmesan cheese
1 teaspoon salt
2½ cups grated mozzarella cheese

Instructions

1. Sauce: Drain the diced tomatoes, discarding the juice.
2. Chop enough fresh basil to make 2 tablespoons chopped fresh basil.
3. In a medium bowl, stir together tomatoes, basil, oil, garlic, and salt. Set aside.
4. Dough: In a measuring cup, heat water to approximately 110°. 
5. Add 1 tablespoon oil, sugar, and yeast; whisk to combine, and let sit for 5 minutes.
6. In food processor, pulse flour, Parmesan, and salt to combine.
7. With the food processor running, slowly pour in the yeast mixture and process until the dough forms a shaggy ball that pulls away from the sides of the bowl, about 1 minute.
8. On a floured work surface, knead the dough several times until it becomes smooth and uniform.
9. Pizza: Line two baking sheets with parchment paper and dust them with flour.
10. Divide the dough into 4 equal pieces.
11. Pat each piece flat of dough then stretch and roll it into a 9-inch circle.
12. Place the dough on a baking sheet and dust it with flour.
13. Heat a covered gas grill on high for 15 minutes then clean and oil the grates and reduce the heat to medium-low.
14. Brush the dough rounds with olive oil and place on the grill, oil side down.
15. Close the gill cover and cook until the bottom of the dough is spotty brown and the top is bubbly, 3-5 minutes. (Pop any large bubbles.)
16. Oil the tops of the pizzas and flip them over. 
17. Add one quarter of the sauce and one quarter of the mozzarella to each pizza and cook until the cheese is melted and the bottom is spotty brown, 3-5 minutes.
18. Serve immediately.

Mix together pressed garlic, chopped basil, salt, diced tomatoes, and olive oil; set aside.

Whisk together water, oil, sugar and yeast; set aside for 5 minutes.

Pulse flour, Parmesan, and salt to combine.

With machine running, slowly pour in the yeast mixture.

Knead the dough a few times to form a uniform ball.

Divide the dough into four equal portions and roll into 9-inch "circles".

Coat with oil and grill oil-side down, coat the top then flip to cook the other side.

Add sauce and cheese and cook until the cheese is melted and the bottom is spotty brown.