First we made the dough.
1 c warm water, 110 degrees
1 T olive oil
1 T sugar
2 ¼ t instant yeast
Whisk together and let sit 5 minutes.
2 2/3 c flour
¼ c grated Parmesan cheese
1 t salt
Mix in a food processor until combined.
Add the water mixture, with machine running and pulse until dough pulls away from the sides, about 1 minute. If the dough is sticky, add up to 2 T more flour a little at a time. Knead dough 3-4 times until elastic. This is enough dough to make 4, 9” pizzas.
Then we made a peanut sauce.
½ c crunchy peanut butter (Hmmm, maybe we should grow some peanuts)
2 T low sodium soy sauce
1 t sugar
2 drops hot pepper sauce –use Tabasco or I use Hot Chili Sesame oil
1-2 cloves garlic – we like garlic and will use 2-3 cloves for pizza
½ c water
Whisk all ingredients except water together well. Slowly add the water, whisking, until the sauce is smooth and creamy. Makes 1 c.
Then we gather the ingredients for your toppings.
1 c our peanut sauce (you can purchase peanut sauce in a jar in the Asian section of your supermarket)
red onion, sliced thinly
1 c our fresh Mung bean sprouts
4 shredded or fine julienned carrots
16 oz. mozzarella and Asiago mixed, shredded cheese
May add: 12 oz. cooked chicken, cut into thin strips
spinach, fresh or cooked
sliced tomatoes, sautéed on stove to remove some juices and to cut down on grill time
sliced green or other onion
red pepper flakes
thinly julienned cucumber
other cooked meat like bacon, Italian sausage – use your imagination!
Then we made the pizza and we wanted to cook it on the grill. When cooking outside it is advisable to put your meat and sprouts on a tray of ice to keep everything healthy.
Heat your coals or gas grill. You will need a hot side and a cool side.
Oil the grate so your pizza won’t stick. We divided the dough into 4 parts, as we had 4 people and some wanted different things on top. If everyone will enjoy the same toppings you can divide the dough into 2 parts and enjoy the first one hot while the second is cooking. Then we oiled 4 baking sheets generously (one for each dough part) and created our pizza shapes by stretching and pushing (tossing) until dough was about 1/8 – ¼” thick.
Gently lift one readied dough to the hot part of the fire. The bottom side will crisp up and the top will puff up a bit in about a minute. Use tongs or spatula to slide it to a cooler part of your grill and cook another 3-5 minutes. The dough will be firm. Brush the top side with oil. Sprinkle with oregano if desired. Flip the dough back onto the hot side, grill until crisped, about 1 minute. Slide it back to the cool side. Place your next uncooked dough onto the hot side. You are now ready to add the toppings to the first cooked dough.
Spread peanut sauce onto the dough. Add a portion of the carrots, onion, sprouts and cheese. Cover the grill and cook 2-4 minutes until the cheese melts and the bottom of the crust is cooked through and nicely browned. Remove to a platter, cut into pieces and enjoy while everyone is attending to the next pizzas or cover with foil and reserve until all are done.