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Pizza, Grilled (P)
Source: Annabell Cohen, Detroit Jewish News
Yield: 4 small size pizzas

Pizza dough for 4 pizzas (click here for recipe)

Preheat grill to medium-high.

Lightly brush [rolled-out] dough "discs" with oil. Carefully transfer the "discs," oiled side down, with your hands to rack of the grill. Lightly brush the top of the "discs" with a little oil.

Grill the crusts until their undersides are golden brown on the bottom, about 1 to 3 minutes, depending on the hotness of your grill. Flip the crusts over with a metal spatula or tongs.

Top the grilled side with sauce and toppings of choice.

Lightly brush or drizzle the pizzas with some more oil and grill them, covered, a couple minutes more.

Alternatively, preheat oven to 350°F. Sprinkle toppings on the grilled pizza crusts and place them on a cookie sheet to cook for about 10 minutes, until the cheese is melted and the toppings are hot.

Poster's Notes:
In the most recent issue of the Detroit Jewish News, food columnist and local caterer, Annabel Cohen, suggested preparing pizza on the grill, a method I've never considered (since I don't have a grill), but the idea is intriguing. I'll be interested to know if anyone tries the grilling idea.

Posted by Sandy Loeffler

Nutritional Info Per Serving: N/A