Mesquite Grilled Pizza Recipes

MESQUITE-GRILLED PIZZA

Steps:

• Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 minutes. Stir in 2 tablespoons oil. Mix 2 1/2 cups flour and salt in processor using on/off turns. With machine running, pour yeast mixture through feed tube and process until combined, about 10 seconds. Knead dough on lightly floured surface until smooth and elastic, adding more flour to dough if sticky, about 5 minutes.
• Brush large bowl with olive oil. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. (Can be prepared 1 day ahead. Punch dough down; cover and refrigerate. Bring to room temperature before continuing with recipe.)
• Prepare covered barbecue grill (medium-high heat). Brush 14-inch pizza pan with 1-inch-high sides with olive oil. Punch dough down and knead 2 minutes. Roll dough out on lightly floured surface to 16-inch round. Transfer to prepared pan. Spread sauce over dough; sprinkle with black and green olives. Top with both cheeses, then mushrooms and bell peppers. Drizzle with 1 tablespoon oil. Sprinkle with minced herbs if desired.
• Add mesquite chips to fire. Open bottom barbecue vent. Place pizza on rack on lowest rung. Cover, leaving top vent half open. Bake until crust is golden brown, checking occasionally, about 15 minutes. Serve immediately.

MESQUITE SAUSAGE PIZZA

Steps:

• Mix Marinade Mix, preserves and orange juice in small bowl. Reserve 1/4 cup of the preserves mixture.
• Grill sausage over medium heat 20 minutes or until cooked through, turning occasionally. Grill peppers, onions and pineapple slices 6 to 8 minutes or until vegetables are tender-crisp, turning occasionally. Brush sausage, vegetables and pineapple occasionally with remaining preserves mixture. Cut sausage into thin slices. Cut vegetables and pineapple into bite-size pieces.
• Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
• Brush crust with 2 tablespoons of the reserved preserves mixture. Layer with 1/2 of the cheese, grilled sausage and vegetables. Drizzle with remaining 2 tablespoons preserves mixture. Top with remaining cheese and pineapple. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.) Slide pizza onto baking sheet. Slice and serve immediately.