When it's BBQ season, I love making pizza on the grill. It's super easy and fun to come up with different flavour combinations. And while you can use store-bought dough, making it from scratch will always taste way better in my opinion, plus you're not consuming bleaching agents and other funky additives that may be in the pre-made stuff. Get the whole family involved and have a pizza party.
Use organic ingredients when possible
1 ¼ cup warm water
2 ¼ tsp quick-rise instant yeast
3 tbsp extra virgin olive oil, plus 6 tbsp for brushing pizzas
1 tbsp raw honey
3 cups flour (50/50 combo of whole wheat and all purpose flour)
2 tsp sea salt
Small handful of fresh thyme leaves, chopped
1 clove fresh garlic, minced
Pizza toppings of your choice (e.g. goat cheese, fresh basil, sundried tomatoes, arugula, caramelized onions, crushed chickpeas, sliced jalapeno peppers, roasted fennel, shaved parmesan, sliced pears – be as creative as you like!)
Place the warm water and yeast into the bowl of a stand mixer. To the bowl, add the 3 tablespoons of extra virgin olive oil and honey (oil first, honey second so it comes off of the spoon easier). With clean hands, mix everything together until the yeast and honey dissolve. With a dough hook in place, gradually add in the flour while the mixer is going on low. Now add the sea salt and thyme leaves. Let it mix for about 10 minutes. You’ll know the dough is ready when it is smooth and springs back when you poke it. You can do the kneading by hand if you don’t have a mixer – just requires extra elbow grease.
Place the dough in a well-oiled bowl, thinly coating the top of the dough with a bit of oil too, cover bowl with plastic wrap, and let it rest for at least 30 minutes (the longer you let it rest, the more the flavour will develop).
In the meanwhile, prepare the garlic-infused olive oil. In a small saucepan, add the 6 tablespoons of oil and minced garlic. Put on low heat for about 4 minutes to allow the garlic flavour to permeate through the oil. Set aside when done.
After the dough has proofed long enough, cut into 8 pieces and form into mini pizzas about a quarter-inch thick on a flour and corn meal-dusted board (they don’t have to be a perfect circular shape). Place them on baking sheets and poke a few holes into each with a fork. Make sure each side is dusted well with corn meal to prevent them from sticking to the grill.
While the rounds are resting, prepare your toppings and have them ready to go. I recommend limiting it to three or four toppings per pizza. Keep it simple to avoid soggy pizza!
Put the rounds on a pre-heated (medium-high heat) grill for about 2 minutes. Take off the heat using BBQ tongs or a big spatula and place cooked side up on the baking sheets. Brush with the garlic-infused olive oil and then add your preferred toppings (if using arugula, add once pizza is off the heat). Place back on the grill, cover and let them bake for another 2 to 5 minutes, or until the dough is cooked on the other side. Remove from the grill and top with a generous amount of arugula on each pizza, if using. Serve immediately.