Grilling Spree

4 years ago
This article was written by a member of the SheKnows Community. It has not been edited, vetted or reviewed by our editorial staff, and any opinions expressed herein are the writer’s own.

Memorial Day marks the official first weekend of summer and unofficial grilling season. After a long, cold winter I was pretty excited to get outside and flex my grilling muscles so I went on a bit of a spree. I grilled avocado for guacamole, I grilled bacon for breakfast, and I even tried grilling fruit. But the best dish we had all weekend was the grilled pizza.

Since my homemade pizza/ ketchup was due to expire soon, I decided pizza was a must for our first BBQ of the season. Pizza is one of those superfoods that my kids never ever tire of. It’s right up there with grilled cheese and chicken nuggets.

I broke out the rolling pins (we have 4), lined the boys up and we got to work. If you like to cook with your kids I highly recommend you invest in some rolling pins. It’s the cheapest babysitter in town. They keep my kids busy and happy for at least ten minutes, sometimes, even fifteen before they start fighting with them. Enough time to heat up the grill and get my own dough rolled.

Easy Peasy Pizza

Ingredients

1 package pizza dough (buy 2 if you have some little helpers)
Flour, for dusting
2 Tbsp olive oil, for brushing
Salt & Pepper
½ cup homemade pizza sauce
½ cup grated fresh parmesan or ½ cup ricotta cheese
1 tsp fresh oregano or 1 tsp fresh parsley

 
Method
Preheat grill to high. Divide pizza dough into eight small pieces. Dust your surface and rolling pin with some flour so dough doesn’t stick. Roll each piece out to desired thinness. If dough is springing back just let it rest a few minutes and start again. When dough is rolled place on baking sheet.

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Add oil to small bowl and season with salt and pepper. Brush one side of dough with olive oil and place oil side down on heated grill. Cook about 2-3 minutes until dough begins to get bubbly and is lightly browned.

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Brush top side with some oil and flip. Cook another 2-3 minutes until crust is lightly charred and then transfer crusts back to baking sheet. Spoon one tablespoon of sauce on each crust. Less is more on the toppings. Too much sauce will make your pizza soggy. Add parmesan cheese and oregano, or ricotta cheese and parsley.

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Place baking sheet onto grill and close cover, heat an additional 2-3 minutes, until crust is crispy and cheese is melted. Enjoy!

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And the VERDICT is:
Matthew (age 6): “Thumbs down on that ricotta stuff! But I love the other one”
Liam (age 5): “This pizza is GREAT”
Dylan (age 5): “What kind of cheese is THAT?”
Parmesan was the clear winner but the ricotta was also GREAT!

 

 

 

 

 

 

 

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