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Oregon summers, while beautiful, don’t last forever. If you’re anything like me, you’re committed to spending as much time outside before the rainy days return. One of my favorite things to cook outside is pizza on the grill. This recipe is one of my go-tos. Not only is it quick and easy, but I find that, more often than not, I’ve got these ingredients laying around the kitchen already! Friends coming over for an impromptu back deck dinner party – no problem!

Ingredients

Dough
3 ½ cups all-purpose flour
1 packet of yeast
1 teaspoon sugar
2 teaspoons salt
1 ½ cups hot water
2 tablespoons olive oil

Toppings
1 tomato
Spinach leaves
Sliced artichoke hearts
2 garlic cloves
Sliced mushrooms
Diced sweet yellow onion
Marinara or pizza sauce
Tillamook Shredded Mozzarella Cheese

Preparation

Dough
Combine flour, sugar, yeast and salt in a bowl. Add the hot water and olive oil and vigorously mix until the dough becomes a solid. If the dough is too sticky, add more flour. Set aside for 1 hour in a warm place (dough should just about double in size).

Preheat oven to 325ºF. Place your dough onto a lightly floured surface and shape into a round flat pizza crust. Place into the oven for 5 minutes. This will pre-cook your dough to ensure it doesn’t come off the grill gummy and under cooked later.

Pizza
Pour and spread a thin layer or marinara sauce on your pizza crust using a spatula or spoon. Sprinkle some of the shredded cheese onto the pizza. Layer your sliced toppings onto the pizza to your liking (remember, don’t stack your pizza too high, or it won’t cook throughout.) Top the pizza off with another sprinkle of Tillamook Mozzarella and a squeeze of pressed garlic. If you’re a balsamic vinegar lover like me, I highly recommend dripping a little over the pizza for some extra flavor!

Fire up the grill on medium heat and slide your pizza right onto the grill. I suggest putting the lid on the grill to help the cheese melt to ooey gooey perfection! Keep a close eye on your pizza – those fresh veggies on top will cook pretty quick! After about 5 minutes, the artichokes, onions, and tomatoes should show signs of golden brown grilled perfection. Using a large spatula or tongs, slide your pizza onto a cutting board. Let sit for a few minutes to cool off, then cut and enjoy!

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