Whether you’re grilling in the yard or cooking around a campfire, grilled little pizzas (pizzettas) make for a great dinner, snack or side dish. For convenience, you can make and grill the dough a day ahead and keep it ready for that backyard party or to pack for a weekend camping trip. The dough is easy to make and is much better than store-bought.
1 cup warm water
1 tablespoon honey
1 (1/4-ounce) package active dry yeast
3 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
(and these are just a very small sampling)
- Grated cheese
- Pizza or tomato sauce
- In a small bowl, mix the warm water and honey. Sprinkle the yeast on top and let stand for 5 to 10 minutes (mixture should start to bubble).
- In a large bowl, mix the flour and salt. Add the olive oil and the yeast mixture. Mix well with your hands, kneading the dough in the bowl until the dry ingredients are completely incorporated. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 1/2 to 2 hours.
- Grease a grill rack with a pastry brush or wad of paper towel lightly dipped in oil. Prepare you fire for the grill.
- Punch down the dough and knead it briefly in the bowl. Pinch off pieces of dough and form into balls slightly bigger than a golf ball. On a well-floured surface, roll balls out into very thin rounds, 6 to 7 inches in diameter.
- Place the rounds on the grill for several minutes on each side or until just starting to brown. Remove from the grill and add your choice of toppings. Broil 3 to 4 minutes or place them on the grill and cover with a lid or tented aluminum foil until the cheese melts and/or toppings are hot.
Enjoy, and go outside!
Yield: about 8 individual pizzas or 4 small pizzas
Prep time: 20 minutes, plus 1 1/2 to 2 hours of dough-rise time
Cook time: 5 to 10 minutes