Grilled Pizza 2 Way for Kids and Adults

Yields: 6 mini pizzas

Grilled Summer Saucy Cheese Pizza for the Kids:

• 1 lb. purchased pizza dough (454G)
• ¾ cup good quality pizza sauce (187ml)
• 2 cups shredded mozzarella cheese (500ml)

Fresh Peach and Cambozola for the Adults:

• 1 lb. purchased pizza dough (454g)
• 3 tbsp basil pesto pre-made (45ml)
• 1½ cups fresh sliced summer peaches approximately ¼ inch thick (375ml)
• 8 ¼ inch slices of Cambozola cheese
• Pepper to taste

 

• Olive oil for brushing
• Flour for dusting

Directions

1. Preheat grill to medium high 375F (190C). Brush grill with oil to prevent sticking.
2. Divide the dough into 6 equal pieces. Stretch out the dough to form a circle (it doesn’t matter if it is round, as long as the dough is even). Alternately, roll out the dough using a rolling pin on a lightly flour dusted surface.
3. Place dough on an oiled tray.
4. Oil the tops of the dough using a pastry brush.
5. Bring all the toppings with the dough to the barbeque.
6. Place the pizza skins directly on the grill.
7. Close the lid and grill for 1-2 minutes or until the pizza puffs and has some nice grill marks. Flip over.
8. Working quickly, start adding the toppings.
9. For half of the pizzas spread 1-2 tablespoons of sauce, leaving a ¼ inch border. Top with cheese.
10. For the remaining 3 pizzas spread with pesto, and top with the sliced peaches. Dot on the Cambozola cheese equally and sprinkle with fresh pepper.
11. Close the barbeque lid and cook for 3-4 minutes or until the crust is golden brown and cheese is melted.
12. Remove pizzas from grill and allow them to cool slightly before cutting and serving.