Makin’ pizzas on the grill

Pizza Dough
Makes 4 pizza crusts for grilling

Combine:
3 (1/4-ounce) packages active dry yeast
1 teaspoon sugar
3/4 cup warm water

Mix:
3 cups flour
1 teaspoon salt
1/2 cup warm water
2 tablespoons olive oil

1. In a medium bowl, combine the yeast, sugar, and 3/4 cup of warm water and stir. Make sure the water is warm, not hot. Set aside and let stand for 5 minutes.

2. In a large mixing bowl, mix flour, salt, 1/2 cup warm water and olive oil.

3. Once the yeast mixture has proofed, pour into flour mixture and combine. Knead for a few minutes on a well-floured surface. If mixture is sticky, add a little flour. Place dough in a lightly-oiled or sprayed bowl, turning to coat. Cover with plastic wrap or towel and let rise in a warm place for 45 minutes to an hour.

4. Punch dough down and knead for a few minutes on a floured surface. Cut it into 4 pieces and shape into balls.

5. Preheat grill to medium heat. With a rolling pin (or wine bottle, see below), roll each dough out from the center to desired shape and thickness on a lightly floured surface. Brush one side of each dough with olive oil.

6. Spray grill grates with non-stick cooking spray. Place dough oiled side down, one or two at a time, on medium hot grill. Close lid and cook 2 to 3 minutes, being careful not to burn. With tongs, check for grill marks to appear. The top of the crust will bubble. Carefully remove with tongs and a large spatula and transfer to a baking sheet.

7. Brush uncooked side with olive oil and flip back over to add toppings to cooked side. Return to grill uncooked side down as directed.

Prosciutto, Caramelized Onion and Mascarpone Pizza
1/4 recipe pizza dough, prepared
1 to 2 tablespoons extra virgin olive oil
1/4 red onion, sliced
Salt and freshly ground pepper
4 to 5 ounces mascarpone cheese, room temperature
3 slices (2 ounces) prosciutto, cut into strips
Grated Parmesan cheese
Fresh sage leaves, chopped, optional

1. Heat 1 tablespoon olive oil over medium high heat. Sauté onions, about 6 minutes. Lightly season with salt and pepper and set aside.

2. Flip the grilled pizza dough over and brush cooked side lightly with olive oil. Spread mascarpone cheese, leaving a one-inch border around edges. Top with prosciutto. Sprinkle with caramelized onions and Parmesan cheese.

3. Return pizza uncooked side down to the grill for 3 minutes. Sprinkle with chopped sage and grill for about 2 more minutes, until cheese melts. Remove from grill with a large spatula and transfer to a cutting board. Cut with pizza wheel and serve immediately.

Grilled Shrimp, Tomato and Pesto Pizza
1/4 recipe pizza dough, prepared
1/4 cup basil pesto, recipe follows
1/2 pound fresh Gulf shrimp, peeled and deveined
1 1/2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
2 fresh tomatoes, sliced thin
Fresh grated Parmesan cheese

1. Preheat grill to medium high heat. In a medium bowl, add shrimp and drizzle with olive oil. Toss to coat and season with salt and pepper. Thread on metal skewers or wooden skewers that have soaked in water for an hour. Place on grill and cook about
2 minutes on each side. Slide shrimp off skewers and set aside.

2. On the cooked side of the grilled pizza dough, brush edges lightly with olive oil. Spread pesto from the center, leaving a one-inch border around edges. Top with grilled shrimp and tomato slices. Sprinkle with Parmesan cheese.

3. Return pizza uncooked side down to the grill for 4 to 5 minutes, until cheese is melted. Remove from grill and transfer to a cutting board. Cut with pizza wheel and serve immediately.

Basil Pesto
1/4 cup walnuts or pine nuts
3 garlic cloves, coarsely chopped
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
1/2 cup extra virgin olive oil
1/4 teaspoon salt and freshly ground black pepper to taste

1. Wash fresh-picked basil leaves and pat dry with paper towels or spin in a salad spinner.

2. In a food processor or blender, add nuts and garlic; process until finely chopped. Add basil, Parmesan and lemon juice and process until minced. With machine running, slowly add the oil in a steady stream; process until smooth.

3. Add salt and ground pepper to taste. Pulse again to combine. Store in an airtight container until ready to use. Makes 3/4 cup.

Barbecue Chicken Pizza
1/4 recipe pizza dough, prepared
1/4 red onion, sliced
1 tablespoon olive oil plus more for brushing
1/2 cup Sweet Baby Ray’s barbecue sauce
1 grilled chicken breast, cut into cubes
1/2 to 3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan, optional
1/4 cup chopped fresh cilantro

1. Heat 1 tablespoon olive oil over medium high heat. Sauté onions, about 6 minutes. Lightly season with salt and pepper and set aside.

2. On the cooked side of pizza crust spread barbecue sauce, leaving a one-inch border around edges. Top with chicken followed by cheeses.

3. Return pizza to grill for 3 to 4 minutes, until cheeses have melted. Sprinkle with cilantro in the last 2 minutes of cooking. Carefully remove from grill and transfer to a cutting board. Cut with pizza wheel and serve immediately.

Yellow Squash, Zucchini and Goat Cheese Pizza
1/4 recipe pizza dough, prepared
1 medium yellow squash, sliced
1 medium or 2 small zucchini, sliced
Salt and freshly ground pepper
1/2 cup favorite pasta sauce
Crumbled goat cheese
Grated Parmesan cheese
Fresh basil leaves, sliced into strips

1. Prepare grill. Brush both sides of squash and zucchini with olive oil. Season with salt and pepper. Grill until tender, about 3 minutes on each side.

2. Flip the grilled pizza dough over and brush cooked side lightly with olive oil. Spread with tomato sauce, leaving a one-inch border around edges. Top with slices of squash and zucchini. Sprinkle with goat cheese and top with Parmesan cheese.

3. Return pizza uncooked side down to the grill for 3 to 4 minutes. Sprinkle with basil and grill for about 1 to 2 more minutes, until cheese melts. Carefully remove from grill and transfer to a cutting board. Cut with pizza wheel and serve immediately.

Grilled Sweet Potato, Bacon and Rosemary Pizza
1/4 recipe pizza dough, prepared
2 medium Mississippi-grown sweet potatoes
4 slices bacon, cut into 1-inch pieces
Salt
Freshly ground black pepper
Olive oil for brushing
3/4 cup grated Gruyere cheese
1/4 cup mozzarella cheese
1/4 cup grated Parmesan
1 1/2 tablespoons chopped fresh rosemary

1. Cook unpeeled sweet potatoes in boiling water for 20 minutes until just tender. Immerse in a bowl of ice water for a few minutes. Drain and let cool, about 15 minutes. Peel and place in the refrigerator for another 15 minutes.

2. Meanwhile cook bacon in skillet over medium heat until crisp. Drain on paper towels and set aside.

3. Cut sweet potatoes into 1/4-inch slices, preferably with a mandoline. Brush olive oil to coat both sides. Sprinkle with salt and pepper.

4. Prepare grill. Spray grill grates with non-stick cooking spray. Grill sweet potatoes, uncovered, until grill marks appear, about 2 to 3 minutes on each side. Set aside.

5. Brush the cooked side of grilled pizza crust generously with olive oil. Sprinkle crust with Gruyere and mozzarella, leaving a 1-inch border. Top with sweet potato slices, bacon and then Parmesan.

6. Return the pizza to the grill for 4 to 5 minutes, until cheeses melt. Sprinkle with rosemary in the last 2 minutes of cooking.

7. Carefully remove from grill and transfer to a cutting board. Cut and serve.