These individual pizzas mean everyone can enjoy their favourite toppings.
- 2 1/4 tsp active dry yeast
- 2 tsp granulated sugar
- 1 1/2 cups warm water, 110 degrees, divided
- 3 Tbsp extra virgin olive oil, plus more for brushing
- 1 1/2 tsp salt
- 1 tsp white vinegar
- 3 3/4 - 4 1/4 cups bread flour
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 cups canned crushed tomatoes
- 1/4 cup tomato paste
- 1 - 2 tsp granulated sugar, to taste
- 1 1/2 tsp dried oregano**
- 1 tsp dried marjarom
- 3/4 tsp dried basil
- 1/4 tsp dried, crushed rosemary
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Desired pizza toppings - such as mozzarella (about 12 oz), parmesan, tomatoes, basil, ham, grilled pineapple, cooked bacon, olives, etc. (note: slice toppings fairly thin as they won't be cooking long)
- In the bowl of an electric stand mixer, combine yeast, 2 tsp sugar and 1/2 cup warm water and whisk until yeast has dissolved. Allow to rest 5 minutes. Add in remaining 1 cup warm water, olive oil, salt and vinegar. Fit mixer with whisk attachment and set to low speed and slowly add in 1/2 of the flour and mix until combined. Switch to a dough hook and slowly add in remaining flour, then knead mixture on medium-low speed about 7 - 8 minutes until smooth and elastic (dough should be slightly sticky but should not stick to a clean fingertip). Cover bowl with plastic wrap and allow to rest in a warm place until doubled, about 1 1/2 - 2 hours.
- Heat olive oil in a medium saucepan over medium-high heat. Once hot add garlic and saute 30 seconds. Add remaining sauce ingredients (ending with salt and pepper to taste) and whisk to blend. Bring just a bubble then reduce heat to a simmer. Allow to simmer 20 minutes, uncovered, stirring occasionally.
- Preheat grill to medium heat. Gently punch pizza dough down and divide pizza dough into about 6 equal pieces (this may vary depending on how large you want your pizzas and how thick you want the crust). Dust work surface with flour, then roll and stretch dough to desired size and thickness (making an even thickness all the way around - no rimmed edge necessary). Brush clean grill grates of a gas grill lightly with oil. Brush tops of shaped pizza doughs with olive oil then using a pizza peel, transfer pizza doughs to hot grill - olive oil brushed side down (I flip them while dropping on grill, if making a large pizza though I wouldn't recommend flipping).
- Cover with grill lid and allow to cook until golden on bottom, about 2 - 3 minutes. Remove from grill, brush tops of crusts with olive oil, then flip to opposite side. Layer sauce and desired toppings over tops (over grate marked side of pizza crust). Return to grill, reduce heat slightly and cook until cheese has melted and bottom is golden, several minutes longer. Serve warm.
*Store bought dough works great too.
**For any of the herbs listed, you can use fresh in place of the dried (I did with about half of them). If using fresh just triple the amount of the dried.
For step-by-step instructions for this recipe and more, visit Cooking Classy