Grilled Individual Pizzas
- Sponge: 1 to 2 days in advance
- Rising time for dough: 1½ hours
- Pizza Ingredient Prep: 20 minutes
- Pizza Assembly: 10 minutes
- Pizza Grilling Time: 10 minutes
- 1 recipe of Pizza Dough.
- 2 tablespoons cornmeal
- ¼ cup flour
- 1 pound grated mozzarella cheese, low moisture part skim
- ½ cup grated cheddar cheese
- 1 cup grated Parmesan
Optional Meat Toppings:
- ½ pound thinly sliced Canadian bacon
- ½ pound to 1 pound of sliced pepperoni
- ½ of cooked bulk Italian sausage
Optional Veggie Toppings:
- One 6-ounce can of black olives; drained and chopped into quarters
- One 14-ounce can of artichoke hearts; drained and chopped into quarters
- 2 to 4 tablespoons sun-dried tomatoes, cut into small pieces
- 1 tomato, sliced into thin pieces
- 1 red or yellow pepper, finely chopped
- 1 red or yellow onion, finely chopped
If you prefer a homemade pizza crust, prepare pizza dough 1 to 2 days in advance of making pizza.
- Prepare the pizza sauce and set aside.
- Sprinkle cornmeal on a kitchen work surface.
- Punch down the dough.
- Turn dough out onto a floured surface.
- Knead dough for 30 seconds.
- Let the dough rest on the prepared work surface for 10 minutes.
- While the dough is resting prepare any or all of the toppings you wish to use on your pizza; set aside.
- Split prepared pizza dough into 12 balls. Each ball should be about 2 to 3-inches in diameter.
- Preheat outdoor grill on high heat.
- On the surface sprinkled with cornmeal, gently work each dough ball into a small pizza round using your fingers and the palm of your hand. Round should be about 6-inches in diameter and ⅛ to ¼-inch thick.
- Generously flour a pizza paddle and 1 or 2 pizza pans.
- Place the pizza rounds on the paddle and pans.
- Turn grill down to medium heat. Heat should be 400° to 450°.
- Place 6 of the pizza rounds on the grill. Close the lid and cook for 1 minute.
- Turn rounds over and cook for 30 seconds.
- Remove from grill and place rounds on the pizza paddle with the first side that you grilled face up.
- Repeat the above process with the remaining pizza rounds and remove from the grill.
- Turn grill down to a setting between low and medium. It should be 350° to 400°.
- Apply toppings. You can add any or all of the above toppings. I started with sauce and added Canadian bacon, olives, artichoke hearts, sun-dried tomatoes, and cheese. I placed tomatoes on top of cheese.
- Place pizza rounds back on grill. Cook for about 3 to 5 minutes; or until cheese has melted; making sure to check the bottom of the rounds every so often to ensure they are not burning.