When I was in law school, friends of mine made a bunch of pizzas one night for a group of us hungry students. I remembered it was super tasty, and that our hosts made the crust on the spot- no yeast involved! So, I had to ask for the crust recipe and see if I could put it on the grill (spoiler alert: I could!).
For one pizza, you will need:
- Aluminum foil
- Stand mixer (optional)
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup milk
- 1/4 cup olive oil
- Italian seasoning to taste
- 1 small to medium vine ripened tomato
- Sliced fresh mozzarella
- 4-5 large fresh basil leaves
- Balsamic reduction (just simmer balsamic vinegar in a pan until it thickens)
Add the milk and olive oil and stir vigorously until the dough leaves the sides of the bowl.
Gather the dough together into a ball and knead 10 times.
Use your palm to knead the dough out onto the aluminum foil. Be careful not to smear it or it will stick to the foil! Place the foil on the grill to get the dough cooking for about 5 minutes.
Turn the crust over onto another piece of foil. Top with cheese and tomatoes.
Cover and let cook for another 5 minutes or until the cheese is gooey and the tomatoes softened.
Top with basil and drizzle with balsamic reduction. Cut, serve, enjoy!
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