Roasted red peppers, fresh basil, and three types of cheese top these little pizzas. Add your favorite meat to make your favorite pizza.


Hot-Off-the-Grill Pizza



  • Prepare the pizza dough as directed. On 2 to 3 very large greased baking sheets dusted with cornmeal, roll each portion of dough to an 8- to 9-inch circular shape (don't worry if pizza isn't perfectly round). Add more cornmeal as needed.

  • In a small bowl, combine roasted sweet red peppers, basil, 1 tablespoon oil and garlic; set aside. In a medium bowl, toss together provolone, mozzarella and Asiago; set aside.

  • Spread some of the roasted sweet red pepper mixture evenly over each crust. Top with some of the meat. Sprinkle with some of the cheese mixture. Cover and grill for 3 to 4 minutes more or until cheese is melted and crust is cooked through and crisp. Remove pizzas from grill. (For a gas grill: Preheat grill. Reduce heat to medium-hot. Place dough circles on a grill rack over heat. Cover; grill as directed.)

  • Repeat grilling with remaining 4 dough portions and toppings. Cut in wedges to serve. Serve immediately. Makes six (8- to 9-inch) pizzas (6 to 8 servings).

For a charcoal grill:

  • Carefully slide two dough circles from the baking sheet onto the rack of an uncovered grill directly over medium-hot coals. Cover and grill for 2 to 3 minutes or until top is puffed in some places and underside is starting to become firm and crisp. Carefully turn the crusts with tongs or a large spatula. Working quickly and carefully, brush oil over crusts.

Oven Method:

You also can bake these pizzas in the oven. Preheat the oven to 450 degrees F. Prepare dough circle and place two crusts at a time on 3 very large greased baking sheets dusted with cornmeal. Do not brush with oil; add toppings. Bake for 8 to 10 minutes or until cheese is bubbly and crust is golden. While pizza is baking, prepare remaining dough. Add toppings and bake. Serve as above.

Toting directions:

Roll pizza crust and stack between sheets of plastic wrap. Place in cooler. Pack topping ingredients separately; store in cooler.

Nutrition Facts (Hot-Off-the-Grill Pizza)

676 calories; 42 g total fat; 15 g saturated fat; 3 g polyunsaturated fat; 19 g monounsaturated fat; 71 mg cholesterol; 1200 mg sodium. 417 mg potassium; 51 g carbohydrates; 6 g fiber; 3 g sugar; 27 g protein; 486 IU vitamin a; 68 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 121 mcg folate; 1 mcg vitamin b12; 475 mg calcium; 4 mg iron;

Garlic and Basil Pizza Dough



  • In a large mixing bowl combine 1 cup all-purpose flour, yeast, garlic, basil, salt, warm water, olive oil, and honey. Beat on low speed of an electric mixer for 30 seconds, scraping bowl constantly. Beat 3 minutes on medium speed. Stir in whole-wheat flour. Transfer mixture to a lightly floured surface. Gradually knead in enough all-purpose flour (1/4 to 1/2 cup) to make a moderately stiff dough that is smooth and elastic. Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until doubled (45 to 60 minutes). Punch dough down. Turn dough out onto a lightly floured surface. Cut into 6 portions. Cover; let rest for 10 minutes.