The promise of pizza is guaranteed to please the fussiest eaters and when we make it from scratch—and grill it on the barbecue—it's a golden opportunity to give them quality, good taste, nutrition, and fun.
Ideas abound at www.pizzayeast.ca, where you will quickly see scores of tantalizing recipes for grilling or baking, plus some helpful tips and tricks. No matter how you slice it, the crust is going to make or break your pizza—and the step-by-step directions on the site will make it much easier than you think. This recipe is the promise of tacos and pizza all rolled into one.
- 3-1/2 to 4 cups all-purpose flour
- 2-1/4 teaspoons Fleischmann's Pizza Yeast
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 1-1/3 cups very warm water (120º-130ºF/50º-55ºC)*
- 1/3 cup Mazola RightBlend (canola and olive oil blend)
- Additional flour for rolling
- 1/2 cup salsa OR taco sauce OR salsa verde
- 1 cup prepared taco meat
- 1/4 cup chopped green onions
- 2 cups shredded colby-Jack cheese
- 1/4 cup cilantro leaves
- Sour cream
- Start charcoal fire or preheat gas grill to medium-high heat.
- Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes.
- Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch/20-cm circles; they do not need to be perfect.
- Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top appears set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
- Spread 1 tablespoon salsa on the grilled side of each pizza crust. Sprinkle with 2 tablespoons taco meat, 1-1/2 teaspoons green onion and 1/4 cup cheese. Repeat with remaining pizzas.
- Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill. Sprinkle with cilantro and sour cream, if desired. Serve immediately.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
Make Ahead: Dough (but NOT individual crusts) may be made up to 24 hours in advance and stored covered in the refrigerator. Punch down and roll out just before grilling. OR, pizzas may be partially grilled ahead of serving. Here's how: Grill one side of the pizza crust. Cool. Tightly wrap and refrigerate until serving time. Top pizzas with desired toppings (on grilled side) and finish grilling on preheated grill.
Dough sticking to grill? Make sure grill has been preheated and cleaned. To prevent sticking, drizzle oil over paper towel and carefully wipe over grates.
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