Grilled Pizza Dough

Ingredients

  • 1 cup warm water (105°F to 115°F)
  • 1 tablespoon sugar
  • 1 envelope dry yeast
  • 3 tablespoons olive oil
  • 3 cups (or more) all purpose flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon chopped fresh rosemary

Preparation

Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.

Turn dough out onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes.Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain.

Punch down dough. Knead dough in bowl until smooth, about 2 minutes. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust.

Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.

Finish off in the broiler. 

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Shrimp and veggie grilling marinade

Note: does not need to be marinated for 2 hours (say 20 min only)

Ingredients

1 cup olive oil

1/4 cup chopped fresh parsley

1 lemon, juiced

2 tablespoons hot pepper sauce

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

2 pounds large shrimp, peeled and deveined with tails attached

 
Directions
  1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
  2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.