Healthy Grilling - Recipes
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Bread & Pizza Recipes

I always make my own bread and pizza dough because I like to control the ingredients. It's easy and takes about five minutes of active work time. I use stone ground organic flour, about 60% all purpose white flour and 40% whole wheat, both from Bob's Red Mill for my breads. For pizza I like to use Italian imported Typo-00 flour but all purpose works fine too. See The Smart Guide to Healthy Grilling for my variation on the justly famous No-Knead dough method perfected by Jim Lahey of Sullivan Street Bakery in New York City.


Grilling Individual Pizzas

Heat your grill and lightly oil the grates.

  • Roll out golf ball size dough balls into thin rough circles, about 6-8 inches in diameter. Use a rolling pin, not the knuckle air toss because it's not as easy as it looks - the dough will be on the floor. Rest the dough a few minutes.
  • Place each individual pizza dough directly on the very hot grates, close the cover and grill for about 3 minutes till the dough bubbles and attractive grill marks appear. Remove the pizzas from the grill to a platter, placing them grilled side up.

Be sure to have your pizza toppings all ready to use on your kitchen counter or outside in your grilling area work station. The classic margarita pizza is a good example of how to proceed.

  • Use a spoon to spread tomato sauce over the grilled side of the pizza dough. Sprinkle shredded mozzarella cheese over the sauce. Arrange fresh chopped basil over the cheese. Sprinkle on a little grated parmesan cheese.

WARNING: Do not overload ingredients - let your dough be a star here too. If you use the cylindrical green box parmesan cheese, stop now. You are disqualified and condemned to eat delivery pizza from a hut.

  • Ease the pizzas back on to the grates with a spatula. Close the cover and grill about 3 minutes or more till the dough is cooked through, grill marks score the bottom and the cheese has melted.

Remove pizzas to a cutting board. Slice and serve immediately.


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