In The Kitchen With Ken: Grilled Pizza
Instructions
Mix yeast, sugar and water and let it sit for at least 5 minutes. It will look kind of bubbly.
Add yogurt, olive oil, salt, oregano, Parmesan cheese, and mix it all together. Start adding flower about a cup at a time and mix it in. As you add, it will eventually be hard to mix with a spoon; at that point, dump the mixture into a flowered flat surface, mix by hand and add flower (while mixing) until it no longer sticks to your hand, maybe a few minutes of hand mixing. At that point, the dough should be pretty elastic (i.e. press and it comes back). Make a smooth ball.
Coat another (or same bowl once washed) bowl with a little bit of oil. Place the dough ball in there and cover with a towel or plastic. In about 1 hours, it should at least double in size.
Dump the dough onto a floured surface and punch it down by pressing it flat with the palm of your hand.
Cut it with a sharp knife into four pieces and work with one at a time; Make a ball, and flatten it with a roller or your hands. Place it in an oil-coated pizza pan and even it all out.
Let it sit for a least 30 minutes because it rises again, and when you cook it, it will be very soft. This recipe will make four pizza crusts.
Cover your hands in olive oil and begin working with the pizza dough until you have it as thick as you want it, then begin to cover with pesto, mozzarella, feta and tomatoes. Take the pizza to the grill and place it on the grate just on the very edge of your coals. Cook for 10 to 15 minutes until the bottom of the crust is crisp and your cheese is melted. Serve hot. The recipe should make two pizzas.
