Sean and I have this tradition every Friday night where we make homemade pizza! It is Friday night after all, and the night of the week that I indulge. I always say you have to live your life balanced, everything in moderation. During the week, I have my protein shakes for lunch, healthy snacks in between and a healthy dinner. Friday nights, I know that I am going to have delicious homemade pizza and it tastes even better knowing that I eat healthy meals over 80% of my week. In my opinion, if you deny yourselves all “indulgent” foods and only eat healthy, it is harder to stay on track. Plus, life is short! We used to make pizza in the oven which works great as well. Once we got a grill, we decided to try it on there and WOW, true game changer. Because the grill gets hotter than our oven, the pizza gets a nice crisp to it that we weren’t getting from our oven. No flop, as el pres would say!
We usually do one “classic” pizza, so I put the ingredients for those toppings below with the recipe. This crust recipe makes 2 pizzas, so for the other one feel free to add what you like, get creative with it! Our other favorite pizza is made with saute chopped mushrooms, onions and garlic in olive oil for about 15 minutes to caramelize it. We brush the pizza with olive oil, add the mushroom & onion mixture and finally add sliced mozzarella cheese and sprinkle Parmesan cheese. Pictured below we had prosciutto to add on top when it was done cooking! This is one of my favorite pizzas because the mushroom and onions are so soft and flavorful.
Pro tip: I highly suggest buying a pizza stone and a pizza lifter as it makes this whole process easier. Now, on to the pizza….
Ingredients for the Crust: (THIS MAKES ENOUGH FOR 2 PIZZAS)
- 5 Cups All Purpose Flour
- 1 Tablespoon Active Dry Yeast (Pizza yeast is definitely the best but you can use active dry yeast)
- 2 Cups Warm Water
- 2 Tablespoons Dried Oregano
- 1 Tablespoon Salt
Classic Pizza Topping:
- 8 Oz Mozzarella Cheese, Sliced
- 14.5 Oz Can Diced Tomatoes
- 6 Oz Tomato Paste
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Salt
- 1 Tablespoon Pepper
- 1 Tablespoon Garlic Powder
- Olive Oil
- Optional: Prosciutto for topping (if using, DO NOT cook the prosciutto when you put the pizza on the grill, put it on when you take it out of the grill before eating!)
- Mix warm water and yeast together, let it sit for about 5 minutes, until the yeast proofs.
- Add 2.5 cups of flour to a bowl with the proofed yeast and mix.
- Add additional 2.5 cups of flour to the bowl with salt and oregano, and knead until smooth.
- Cover bowl with saran wrap when the dough is smooth, let it sit for 30 minutes.
- Turn grill on high and place pizza stone on the grill, close it to let it heat up.
- If you are using my classic topping idea, combine diced tomatoes, tomato paste, oregano, salt, pepper and garlic powder in a bowl. Set aside.
- For each pizza, spray olive oil on tinfoil the size of the pizza lifter, roll out half of the dough on the pizza lifter. Add flour if it is too sticky. Make sure it is very thin.
- Create a crust by rolling the sides in and pressing the crust in to the pizza to make a crust shape.
- Brush or spray olive oil directly on to the crust.
- Put your toppings on! If using my classic pizza recipe, spread tomato mixture on crust, put mozzarella cheese on top and drizzle some olive oil.
- Place pizza with tinfoil on the pizza stone. COOK EACH PIZZA FOR ABOUT 13 MINUTES.
- Remove from grill, let it sit for about 2 minutes. Slice it up for serving, and ENJOY!