Pizza is a great way to transform leftover meat and vegetable dishes. For example, when we have leftover chicken, we can either make a barbecue or a buffalo chicken pizza. The best thing about pizza is you can put on whatever toppings you like and there is no right or wrong combination. Cooking pizza on the grill allows the crust to be crispy on the bottom and chewy on the top. If you grill your pizza, I recommend you pre-cook your pizza toppings because the dough cooks quickly on the grill.
There is no right or wrong way to grill a pizza. If you are short on time and want to use a pre-cooked crust or flatbread, then that is fine. You can also use pre-made dough from the deli or dairy sections of the grocery store. I am going to explain how to do this from scratch, with a little help from my bread machine.
Bobby Flay’s pizza dough recipe inspired me. I made my dough by putting the following ingredients in my bread machine in the following order:
- 1 ½ cups of water (110 degrees F)
- 2 tablespoons olive oil
- 3 cups of bread flour
- 1 cup of whole wheat flour
- 1 teaspoon white sugar
- 2 teaspoons iodized salt
- Dash of garlic powder
- 1 packet of yeast
After the bread machine prepared the dough, I divided it into 2 portions as this recipe made enough for 2 pizza crusts. I ended up freezing one ball of dough and refrigerating the other for the next day.
That same night, as part of the pizza-topping preparation, I made meatballs out of the following ingredients:
- 1 pound of 96% lean ground beef
- 1 pound of Italian turkey sausage removed from casing
- 1 egg
- ½ cup of breadcrumbs
- ¼ cup of milk
- Garlic powder, onion powder, salt, and pepper to taste.
I cooked the meatballs in a 400-degree oven with chopped mushrooms, onions, and garlic until the meat and the veggies browned. Then, I added one jar of organic tomato sauce and cooked at 350 degrees for about 15 minutes. I added 12 ounces of cooked spaghetti to this mixture and our family enjoyed that for dinner.
The next day, to prepare the pizza, we sliced up a few meatballs and sautéed some onions and mushrooms to top the pizza. My husband rolled out the dough on a large cutting board with a coating of bread flour. After we lined up the pizza sauce, toppings, and low-fat mozzarella cheese, we were ready to cook the pizza.
First, we sprayed a generous amount of nonstick cooking spray on the cold grill. We then heated the grill on high. Next, we gently placed the crust on the grill. After about a minute, when the crust was able to slide, we rotated the crust and turned the burner under the pizza to low while leaving the burners around the pizza on high. Without flipping the crust, we added the sauce, meatballs, veggies, cheese, and Sylvia’s Secret Seasoning. We then covered the grill. About 5 minutes later, the pizza was ready after the crust toasted on the bottom and the cheese melted on top. This was by far the best grilled pizza we have ever made.
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