Mom's Pizza Dough Recipe File

grilled tomato peach pizza

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August is grilling month. Not only is it too hot to turn on the oven in your house, but there are lots of fruits and vegetables that are delicious when grilled. My new favorite combination, peaches and tomatoes, is to die for. A must try.

Grilled pizza is great. It is super easy, can be done well in advance for a party, and it tastes even better as it cools down. Also, fresh tomatoes are a good fit for grilled pizza because you don't have to worry about the water from the tomatoes making the crust soggy.

I like to throw together simple combinations on a grilled pizza that don't take a lot of prep. Add a salad and you have the makings of a light summer dinner.

Grilled tomato peach pizza

1 medium tomato, chopped

1 medium peach, chopped

less than 1/2 lb. brie cheese

a handful of small basil leaves

balsamic vinegar (optional)

The first step is to chop the tomato and set aside to drain off some of the water.

Heat grill on medium to 400 degrees.

Roll out pizza dough on a well floured surface, making sure that the dough doesn't stick. Transfer to the back-side of a baking sheet or a peel dusted with cornmeal. 

Slide the dough directly onto the grill. The dough will fold over a bit, but you can use your hands or tongs to smooth it out. Don't worry, you have lots of time. Trust me, this works! 

Close the lid and cook for 5 minutes or until there are charred grill marks on the bottom. While cooking, keep an eye on the temp. It should be between 350 and 400 degrees. The dough will bubble up and you want it to. Remove from grill with a set of tongs and place it cooked side up on the bottom-side of a baking sheet or on a peel.

You can grill the crust ahead of time or top and bake right away. Set aside while you prepare the toppings.

Lightly brush the crust with olive oil and all the topping (peaches, tomatoes and brie cheese). Remember that the fruit will shrink so don't be afraid to put a lot on. Salt and pepper to taste.

Return to grill. Make sure the grill is 400 degrees and keep it between 350-400 degrees. Grill for another 5 minutes. You want the bottom to be charred but you also want the dough to finish cooking. If the dough gets charred quickly, turn the heat way down to give the dough a little time to cook and the cheese time to melt. Mostly, when the cheese is melted, the crust is done.

Remove from the grill, top with basil and drizzle balsamic vinegar if you are so inclined. Enjoy!

Grilled Margherita Pizza

During the hot days of summer, I hate to turn on my oven and heat up my house so we use the gas grill to do all our cooking. Pizza is no exception. Grilled pizza is delicious and easy.

Usually I just follow my normal baking directions. I use a cheap pizza pan I bought at the drug store. I lightly oil it, roll out and top the pizza dough and then bake at 500 degrees for 8-10 minutes.

This summer, I tried something different. After I stumbled across a book called Grilled Pizzas & Piadinas by Craig W. Priebe and Dianne Jacob, I was inspired to add the flavors of the grill to my pizza. You must try this method at least one. It is easy and yummy, I promise.

Priebe's method of grilling the dough on one side first and then topping it, seemed to lend itself perfectly to using tomatoes. Fresh tomatoes must be drained before putting them on pizza so that the crust doesn't get soggy. Well, not this way. It is a great way to have fresh tomatoes on pizza.

Grilled Margherita Pizza

1 package of Mom's Pizza Dough

5 slices of mozzarella cheese, torn into smaller pieces

tomatoes of all different shapes, sizes and colors, thinly sliced.

4 leaves of basil, cut into a chiffonade

salt and pepper

Heat grill on medium to 400 degrees.

Roll out pizza dough on a well floured surface, making sure that the dough doesn't stick. Transfer to the back-side of a lightly floured baking sheet or a peel. 

Slide the dough directly onto the grill. The dough will fold over a bit, but you can use your hands to smooth it out. Trust me, this works! 

Close the lid and cook for 5 minutes or until there are charred grill marks on the bottom. While cooking, keep an eye on the temp. It should be between 350 and 400 degrees. The dough will bubble up and you want it to. Remove from grill with a set of tongs and place it cooked side up on the bottom-side of a baking sheet or on a peel.

 

Brush cooked side with olive oil. Arrange cheese and tomatoes on top. Salt and pepper to taste.

Return to grill. Make sure the grill is 400 degrees and keep it between 350-400 degrees. Grill for another 5 minutes. You want the bottom to be charred but you also want the dough to finish cooking. If the dough gets charred quickly, turn the heat way down to give the dough a little time to cook and the cheese time to melt. Mostly, when the cheese is melted, the crust is done.

Remove from grill. Add the basil. Cut and serve immediately. Enjoy!

Cherry tomato and corn pizza on whole wheat crust

Nothing says summer like tomatoes and corn. Why not put them on a pizza, grill it and eat outside. Oh summer, I love you.

Cherry Tomato and Corn Whole Wheat Pizza

1 ear of corn, cut off kernels

handful of cherry tomatoes

5 slices of mozzarella cheese cut in half

olive oil

whole wheat pizza dough

Slice tomatoes, salt and set aside on a paper towel to drain water. Roll out Mom's Pizza Dough and brush with olive oil. Arrange cheese and tomatoes and sprinkle corn on top. Salt and pepper to taste. Bake on the bottom rack of  a 500 degree oven or a grill for about 9 minutes.

Margherita pizza

For many people, pizza means tomatoes. With summer comes tomatoes and there is nothing better than Margherita Pizza.

Try cooking the pizza on the grill so your house doesn't heat up any more than necessary.

Margherita Pizza

2 tomatoes (add a handful of cherry tomatoes too if you have them)

Mozzarella cheese sliced and patted dry if needed

salt and pepper

Cut up tomatoes and salt them ahead of time. Let them sit on some paper towels. This will draw the water out of them so that they don't make your pizza crust soggy.

Roll out pizza dough and brush with olive oil. Top with tomatoes and cheese.

Throw on the grill for about 8 minutes. Drizzling a little olive oil before serving never hurts. Enjoy!