The master’s at Weber (think some of the best char-grilled food you may know) have a great grilled pizza bread recipe that will be the perfect treat for a little afternoon fun with family and friends. Serve as an appetizer or a main dish. Visit http://www.weber.com/grillout/recipes/appetizers/grilled-pizza-bread to learn more.
1 cup extra-virgin olive oil
2 tsp ground Mediterranean oregano
1 tsp onion powder
¾ tsp ground black pepper
½ tsp curry powder
½ tsp kosher salt
½ tsp garlic powder
½ tsp red pepper flakes
¼ tsp ground cumin
¼ tsp ground cayenne pepper
¼ cup all-purpose flour
3 balls (1 lb each) pizza dough
chopped tomatoes, onions and fresh basil (all optional)
In a small saucepan combine the seasoning ingredients. Whisk over low heat just until the oil becomes fragrant and the mixture is warm. Remove from the heat and let stand at room temperature for 2 hours.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Lightly flour one of the pizza dough balls and the back of a 15×10-inch baking sheet. Stretch out the dough to the size of the baking sheet and place it on the back of the floured baking sheet.
Whisk the seasoning mixture and then generously spread over the top side of the dough.
Brush the cooking grates clean. Turn the baking sheet over (like a big spatula) and place it directly on the cooking grate, dough side down. Remove the baking sheet and brush the top side of the dough with the seasoning mixture. Grill over direct medium heat, with the lid closed, until the underside of the dough is marked, 2 to 3 minutes. Don’t worry if the crust bubbles; it will deflate when turned over. Slide the dough onto the baking sheet and flip the uncooked side onto the cooking grate. Brush the top with more oil and continue to grill, with the lid closed, for 3 to 4 minutes.
Transfer to a cooling rack. Top with chopped tomatoes, chopped onions, and fresh basil, if desired. Cut into individual pieces. Repeat the same grilling procedure for the two remaining balls of dough. Serve warm.