Project Ideas

Grilled pepperoni pizza

directions:

1 pound prepared pizza dough, divided into 4 equal-size balls

1 cup tomato sauce

3 cups grated mozzarella cheese (3/4 lb)

INGREDIENTS:

2 ounces thinly sliced pepperoni

corn meal

On a lightly floured surface, roll each ball of dough into a cirle about 7

inches in diameter.

Place the pizza stone on the grill and preheat the grill to 450°F with the top

air flow vent open and the bottom air flow vent set at 6.

Sprinkle a thin layer of corn meal on the pizza stone then transfer the dough

rounds to the pizza stone. Close the lid and cook until golden on the bottom,

approximately 4-5 minutes. Checking frequently so that it does not to burn.

Using tongs or a heatproof spatula, flip and quickly spoon the tomato sauce

onto each pizza. Scatter the mozzarella cheese and pepperoni over the

pizzas. Close the lid and cook for 1 minute.

Transfer pizza to the upper rack, close the top air flow vent and change the

bottom air flow vent to 4. Cook until cheese is melted.

Serves 4