Confession: I have a few “guilty pleasures”. I’m going to share – don’t judge:)
1) The Twilight books. What, am I 13? The writing is sub-par, the movies are cheesy and why is Kristen Stewart so huffy? It doesn’t matter. I loved them.
2) The Biggest Loser. I know, I know, talk about cheesy. Everyone on the show gets so emotional talking about their “journey” and seriously, who wouldn’t lose mass amounts of weight if you’re working out 8(+?) hours a day. Still, I find it really inspirational…much to Matty B’s dismay. Because he’s a good man, he is kind enough to watch it with me, but only if #3 is involved…
3) Domino’s Pizza. Now, to be clear, I have not enjoyed Domino’s pizza since I started my vegan “journey:)”, so anyone who is shocked and horrified right now (“What? She’s eating cheese? Pizzas have cheese! Vegans don’t eat cheese!), don’t worry. I haven’t fallen off the wagon. However, if I was making a last-meal-on-earth menu, it might include a slice of Domino’s pizza. I like it super saucy, and the herby crust…have you experienced the herby crust? Oh, it’s good stuff.
The recipe I have to share with you today is no Domino’s, but who needs 400 calories a slice anyway? Not me.
This recipe is adapted from a great vegetarian cookbook called Beyond Parsley. The recipe is intended for calzones, but we tried making individual pizza crusts from this dough and grilling them on our BBQ. So. Very. Good.
It’s a super easy dough (and I have a yeast phobia – nothing seems to rise for me), so if I can do it, you’re golden. Once it’s had 15 minutes to sit, it’s rolling time! We grill one side, pile on the toppings, and grill the other side. Delish!
I think I need to retract one specific word – “pile”. I’m the only “piler” in my family.
Exhibit A: Matty B’s marinara sauce and mozzarella. Boring.
Exhibit B: J Man and Miss Rae’s plain mozzarella cheese. Snore.
And now, the glory that can be had, if only you’re willing to eat your veggies…
Exhibit C: My zucchini, sundried tomato, red pepper, pesto, soy station cheddar, caramelized onion creation.
Now that, my friends, is a “no guilt” pleasure:)
Grilled Pizza Recipe (adapted from Beyond Parsley, by Karen Schultz)
Makes 8 personal crusts
¾ cup warm water
1 package active dry yeast
1 TBS sugar
3 TBS oil
1 cup white flour
1 cup whole wheat flour
3 TBS cornmeal
1 tsp salt
In small bowl, combine warm water, yeast and sugar. Stir until yeast is dissolved. Let stand for 3 minutes, whisk in oil.
In large bowl combine flours, cornmeal and salt. Pour yeast mixture over flour stirring gently with a fork just until flour is moistened. Cover bowl with plastic wrap, let dough rise for 15 minutes.
Divide dough into 8 equal sections. On a floured board, roll each piece to desired thickness (we like ours super thin).
Grill at 350 for approximately 2-3 minutes. On the side that you grilled, top your pizza with desired toppings, then return to grill (raw side down) for another 4-5 minutes, or enough to melt the cheese.