Grilled Pizza with Caramelized Red Onion, Spinach, Kalamata Olives, Goat Cheese and Fontina.
My general guidelines came from this recipe:
http://www.101cookbooks.co
Except I used the BEST pizza dough recipe EVER: betty crocker's with my 1/2 whole wheat flour substitution:
in a large bowl whisk together 1/2 cup all purpose white flour with 1/2 cup whole wheat flour; 1 teaspoon salt, 1 tablespoon sugar and 2 1/4 teaspoon yeast.
add 3 tablespoons olive oil and 1 cup warm water (about 120 degrees) Mix well.
Add flour 1/2 cup at a time (i alternate between white and whole wheat flour) until the dough leaves the side of the bowl.
dump** out onto a floured surface and knead 5-8 minutes.
put into a clean bowl, cover with plastic and let rise for 30 minutes.
** Please note, Betty Crocker NEVER uses the word "dump" in her recipes. but i don't see the big deal...
also - with this dough recipe i divided it into 4. so, you guessed it, you'll get 4 pretty good size "personal" pizzas out of it.
The most important part of this recipe is that you have all of your toppings ready to go!
I kept my grill on medium-low and it seemed to work out well. Use your judgement...next time it's pineapple pizza!!! mmmm....
oh, and i made a Caprese Salad and a delicious cocktail that I made with some citrus (limes, blood oranges and regular oranges) and vodka. you can NEVER go wrong with citrus and vodka...
