Fast No Rise Grilled Whole Wheat Pizza

Our family could survive on our webber grill year round....especially in the summer. We can be found hanging out in our back yard under a shade tree enjoying the breeze and tasty food.

Our entire family absolutely loves pizza, but I have a huge dilemma feeding my family the massive buffet of chemicals contained within off the shelf frozen and fast food pizza. I'm also impatient. My wife can plan a day in advance for baked goods that require dough to rise. I have a short attention span.

One glorious day we experienced a grilled trifecta: fast, healthy and delicious. I'd like to share our whole wheat, no rise, grilled pizza epiphany with you...all without using one of those gimmicky expensive pizza grilling stones.

The most delicious food has the most simple and fresh ingredients. Pizza is no exception.

Pizza Dough:
2 3/4 fresh milled whole white wheat flower (or whole wheat flower, or standard flower)
1 cup hot water
1 Tablespoon of local honey (or sugar)
1 Tablespoon of olive oil
2 1/4 teaspoons instant yeast
1 Teaspoon of sea salt

Optional:
1 Tablespoon dried or freshly shredded basil
1/4 Cup Romano or Parmesan cheese

Toppings:
Organic marinara sauce or crushed tomatoes
Mozzarella cheese
Uncured pepperoni
Fresh veggies - pre-grilled


Mozzarella cheese note. Buy the ball type. The pre-shredded store bought mozzarella cheese has all kinds of weird things in it. Some brands have more visible water content than others. If possible buy one with less water and a firmer cheese. This makes shredding easier.

Whisk up the water, honey (or sugar), oil and yeast in a small container. Let it sit for at least 5 min. This is perfect to do before we get the rest of the dough ready.

Chop salt, flower, basil (and Romano or Parmesan cheese if being used) in your food processor until they are combined.

Slowly pour in the puffed up yeast, water, oil, honey mixture while pulsing the food processor. This should take less than 2 min for the dough to clump up into a big ball.

Drop the ball on a well flowered work surface. Knead for about 15-30 seconds and tear it into half.

Roll each half out into desired thickness. Flower each side and put on a plate. This will prevent them from sticking.

Fire up the grill. It needs to be hot. Working time will be fast so be ready to knock these out quickly.

Have your toppings on hand and ready to go. You will also need a small container of olive oil.

Use olive oil and apply a liberal coating to one side of your first pie. Toss the dough on the grill oil side down. Apply oil to the top side. Move the crust around a bit with a grill spatula to ensure it is not sticking. It will need to be flipped when it is cooked on one side.

Once cooked on one side flip it over. Quickly spoon on your marinara sauce or tomatoes. Top with your freshly grade mozzarella, meat or other veggies. We are huge fans of uncured pepperoni, uncured precooked bacon, and garden fresh grilled peppers.

Grill with the lid down. You don't cook with the oven door open. Remove when the crust looks done on the bottom. The cheese will continue to melt into delicious goodness.

This recipe makes two dinner plate sized pizzas. If you use whole wheat dough it will be more hearty than your average frozen variety and thus more filling. These serve up as a great addition to everything else you will toss on your grill this season!