Pizza Dough, grilled

By Zopmama

This is the perfect recipe to make on the grill.

Ingredients

• 3-1/2 to 4 cups all-purpose flour
• Fleischmann's® RapidRise Yeast
• 2 Tblsp. Finely chopped fresh herbs
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 1-1/3 cups very warm water (120° to 130°F)*
• 1/3 cup Mazola® Extra Virgin Olive Oil
• 3 tablespoons Mazola® Extra Virgin Olive Oil, additional for rolling

Preparation

Step 1

Start charcoal fire or preheat gas grill to medium-high heat.

Combine 2 cups flour, undissolved yeast, 2 tablespoons fresh herbs, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.)

Divide dough into 8 portions. Pat or roll dough on a well-oiled counter to about 8-inch circles; they do not need to be perfect.

Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.

Lightly top with toppings and cheese.

Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately, sprinkle with additional fresh herbs if desired.

Recipe Note: Any combination of fresh herbs will work - basil, parsley, thyme, etc. If using oregano and rosemary, combine with milder flavored herbs such as parlsey or basil