- Cooking Time:
- Preparation Time:
BackstoryThe hubby and I love to make grilled pizzas. The crusts are easy to make, and they turn out so well on the grill -- plus it's a lovely excuse to get outside on a beautiful day!
Submitted by: "Lauren Walz"
- For the dough:
- 2 cups bread flour
- 2 cups whole-wheat flour, plus extra for dusting hands and work surfaces
- 1 envelope (2 1/4 tsp) instant yeast
- 1 1/2 tsp salt
- 1 3/4 cups warm water (110°)
- For the pizzas:
- 2 onions, sliced thinly
- 1 Tbsp butter
- 3 Tbsp olive oil, divided, plus additional for pizza crusts
- 1 large head broccoli, cut into florets
- Shredded mozzarella cheese, for topping
- Crushed red pepper
- Parmesan cheese, for topping (optional)
- For the dough:
- Place the flours, yeast, and salt in the bowl of a standing mixer. Using the paddle attachment, mix briefly to combine on low speed. Slowly add the water and continue to mix on low speed until a cohesive mass forms.
- Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes.
- Form the dough into a ball and place it in a well-oiled deep bowl. Cover with plastic wrap and let rise until doubled in size, about an hour to an hour and a half.
- Press the dough down with your fist and turn it out onto a lightly floured work surface. Use a bench scraper or a chef’s knife to divide the dough into 8 pieces. Form each piece into a smooth, round ball and cover them with a damp cloth.
- Let the dough relax for at least 5 minutes, but no more than 30 minutes. Working with one ball of dough at a time and keeping the others covered, flatten the dough ball into a disk using the palms of your hands. Starting at the center of the disk and working outward, use your fingertips to press the dough into a round about 1/2-inch thick.
- Use one hand to hold the dough in place and the other to stretch the dough outward. Rotate a quarter-turn and stretch the dough again. Continue turning and stretching until the dough will not stretch any further. It should be about 1/4-inch thick.
- Use the flat of your palm to press down and flatten any thick edges. Transfer the dough rounds to lightly floured baking sheets, and cover with a damp cloth until ready to use.
- For the pizzas:
- Preheat the grill to medium-high and the oven to 425°.
- Sprinkle the tops of each prepared crust with olive oil and kosher salt, and, using your hand, quickly flip the crust onto the grill.
- Cook on one side for 5-8 minutes. Move once in the first 30 seconds or so to make sure it doesn’t stick to the grill, and stab a few times with a fork once bubbles start to appear. Turn over and cook for about 2 minutes.
- Melt the butter and 1 Tbsp olive oil in a large skillet over medium heat, and sauté the onions until soft and translucent. Reduce the heat and continue cooking, stirring occasionally, until the onions are golden brown and well caramelized, about 30-40 minutes total.
- Meanwhile, toss the broccoli with the remaining 2 Tbsp olive oil and salt and pepper and spread on a cookie sheet. Roast for 10-20 minutes, stirring occasionally to ensure even browning, until tender and slightly charred in places. Cool slightly and chop roughly.
- Top the fully-cooked side of each pizza crust with caramelized onions, roasted broccoli, a healthy sprinkle of mozzarella and a pinch of crushed red pepper, Finish with a sprinkle of parmesan cheese, if desired.
- Grill the pizzas until the cheese is melted and the bottom of the crust is done, about 5 minutes. Slice and serve warm.