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Easy Grilled Pizza

1 Hour 35 Minutes
1 Hr 35 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups bread flour, plus more for dusting
Tomato sauce
Toppings
Cheese
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Let's Make It
1
In the electric mixer bowl (with dough hook) combine yeast, sugar, and warm water; stir gently to dissolve. Let the mixture bloom and start to foam, for about 10 min. Turn mixer on low. Add salt and 2 Tbsp. of olive oil. Add the flour, a lil at a time on the lowest speed until flour is incorporated. When it comes together, set it on med; stop machine periodically to scrape the hook. Feel the dough, squeeze a small amount: if crumbly, add more water; if sticky, add a little flour (1 Tbsp. at a time.) Mix until dough gathers into a ball, this should take about 5 min.
2
Turn out onto a lightly floured surface an knead until smooth and elastic. Form into a ball and place in a light oiled bowl, turning it over to coat. Cover with plastic wrap or a damp towel in a warm spot until doubled in size about an hour.
3
Turn it out on a lightly floured counter. Roll and stretch and divide into 3 equal pieces. Cover for 15 min. Gather toppings. Roll out in a rustic, oblong shape, Brush with olive oil.
4
Lay on hot grill. Turn over in 2 min and starts to bubble. Spread with tomato sauce, toppings and cheese. Leave for 5 min and remove when cheese is bubbly and brown.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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