Another one the kids could have fun with.

“Homemade pizza on everyone’s favorite cooking instrument, the grill. Recipe is from my mother.”—Posted by: Fishbreath, The Deplorable Gourmet by The Horde (2017)

Chef’s Notes: “If your toppings are thick (mushroom halves or pineapple, say), you may want to pre-cook them to ensure that they’re heated through.”

PERSONAL GRILLED PIZZAS

Yield: 4 servings, “makes 8 personal-size pizzas.”
Prep time: 20 minutes, plus rising and grilling time

2 tsp active dry yeast
1¼ C warm water, 110 degrees
4¼ C flour
2 tsp salt
¼ C olive oil, plus more for greasing mixing bowl and brushing crusts before and during grilling
Shredded mozzarella cheese
Pizza sauce
Other toppings

Stir yeast into warm water and let sit for 10 to 15 minutes. In a large mixing bowl combine flour and salt, slowly mix in olive oil and yeast mixture in turns, and knead until smooth and slightly sticky, it shouldn’t stick to your hand if your hand is lightly floured. If it sticks, add flour by tablespoons. If it feels gritty, add water by tablespoons. Lightly coat the inside of another mixing bowl with additional olive oil, put kneaded dough in bowl, turn over to coat surfaces evenly with oil, cover with a damp dish towel, and let rise until doubled, about 1 hour. Punch dough down, divide evenly into 8 portions, press each portion into a round pizza crust, first flattening with the heel of your palm then stretching with your hands. Heat grill to medium or build a medium two-zone fire, if grilling over charcoal. Brush one side of each pizza crust with additional olive oil, place on grill over direct heat, oiled sides down, and cook for a few minutes, until the bottom of the crust is browned. Oil other side of dough, then assemble pizza on cooked side. Return to grill, cooking over direct heat until bottom of pizza is browned, then move pizzas to indirect heat until cheese is melted.