Usually my husband and I purchase our Pizza dough at the grocery store, because it seems like a big project to make it ourselves. This week, however, I really really wanted grilled pizza and found us sadly out of dough. So, I decided to take the leap and try making dough myself. I used my go-to cookbook, “How to Cook Everything” by Mark Bittman for a recipe, and set to it!

It turns out it’s actually not nearly as hard as I thought it would be; I used my trusty stand-mixer and the dough nearly made itself. I added some fresh herbs to the dough; this time I chose oregano because I have a small oregano forest growing in our container garden and don’t know what else to do with it. I hear it’s great with rosemary as well!

Ingredients:

1 teaspoon active dry yeast

3 cups (or 14 ounces by weight) of all-purpose flour, plus more for dusting

2 teaspoons kosher salt

1-1 1/4 cups water

2 tablespoons olive oil

1 teaspoon finely chopped fresh oregano

Instructions:

1) Combine the yeast, half of the flour, oregano, salt, 2 tablespoons olive oil, and 1 cup water. Blend together until smooth.

2) Gradually mix in the remaining flour a little at a time until the dough is a sticky ball that pulls away from the sides. Knead the dough (either by hand or using the dough-hook for a stand mixer) adding as little extra flour as possible.

3) Place the dough in a bowl greased with the remaining teaspoon of olive oil, cover loosely, and let rise in a warm area for 1-2 hrs. Then top with your favorite toppings, and proceed with baking or grilling!

My husband I love grilling pizza because it’s quick, easy and the topping possibilities are endless. I first made this Southwestern Chicken Grilled Pizza when I was faced with leftover Tomatillo Salsa, Tequila Lime Chicken and lots of fresh cilantro.

Using tomatillo salsa in place of traditional tomato sauce gives this pizza a light, fresh taste. The flavors of the tangy, bright salsa, smokey chicken and mellow caramelized onions blend beautifully. The pizza is full of flavor, but not overly spicy, so it will appeal to a wide variety of palates.

Southwestern Chicken Grilled Pizza

Pizza dough
Corn meal
Olive oil
1/2 large sweet onion, sliced thin
1/4 – 1/2 cup tomatillo salsa (store-bought or homemade)
1 grilled chicken breast, chopped (I used Tequila Lime chicken)
1 cup shredded Mexican cheese
2-4 tbsp chopped, fresh cilantro

1. In a saute pan, heat olive oil over medium heat. Saute onions for 7-10 minutes or until soft and translucent.
1. Place pizza stone on cold grill. Preheat grill on high for about 10 minutes.
2. Meanwhile, stretch your dough by hand or roll it out on a lightly floured surface.
3. Sprinkle pizza peel liberally with cornmeal. Place stretched dough on top of cornmeal-covered peel.
4. Spread tomatillo salsa over the dough.
5. Distribute chopped chicken and sauteed onions evenly over the salsa.
6. Top with shredded cheese.
7. Reduce grill heat to medium-high. Slide prepared pizza onto preheated stone,close lid and grill for 8-10 minutes (for thin crust) until crust is golden and slightly crispy. Thicker crusts will require more time.
8. Remove pizza from stone and allow stone to cool on the grill.
9. Sprinkle chopped cilantro onto finished pizza.

For several years, I found the concept of grilled pizza intriguing, yet intimidating. I shuddered at the thought of placing pizza dough atop the grill grates, picturing globs of stuck-on dough or whole pizzas lost in the flames. Despite assurances to the contrary, I just couldn’t bring myself to try grilled pizza, until my co-blogger Lisa taught me how to grill pizza using a baking stone.

A baking stone makes grilling pizza amazingly simple. While some companies sell expensive stones that are specifically designed to withstand a grill’s high heat, I’ve had pretty good luck with the basic, inexpensive stones that can be found at Amazon, Target, Bed Bath and Beyond and similar retailers. Baking stones are more likely to crack if exposed to sudden changes in temperature, so it’s important to allow the stone to preheat on the grill and to give it plenty of time to cool. It’s also worth noting that baking stones should only be cleaned using a scraper and hot water, as they can absorb dish soap. Over time your stone will become stained and discolored; this is completely normal.

If your grill is too small to close completely when a pizza stone is placed on the grate, you can still grill your pizza. Simply allow the grill cover to rest on the protruding stone and keep in mind that you may need to adjust your grilling time. Since grills can vary so much in temperature, you’ll probably need to keep a close eye on your pizza to determine exactly what heat setting and times work for you.

When grilling a pizza in this manner, the only items you absolutely need are a baking stone, corn meal, and a portable preparation surface. The pizza must be prepared on a separate surface before being transferred to the preheated stone. A pizza peel is the ideal tool, although a rimless cookie sheet or large cutting board will work in a pinch. I have two peels, and my favorite is a large, smooth bamboo one that was a great find at Christmas Tree Shop. Before stretching the dough, it’s important to liberally sprinkle corn meal on the pizza peel. This will prevent the stretched dough from sticking, and make it easier to slide the prepared pizza from the peel to the stone.

Pizza dough is more relaxed and easier to work with when it’s at room temperature. Remove the dough from the refrigerator at least 30 minutes before you plan to use it (Since I like thin crust, I usually buy a large ball of unstretched dough from Bertucci’s and use it to make two pizzas). Unwrap the dough and set it on a lightly floured work surface. In a pinch, I have found that placing dough in a zip-top bag and then placing the sealed bag in a bowl of hot water allows the dough to relax more quickly.

Grilling your own pizza allows you to make the perfectly customized meal. It has become one of our go-to summer treats, and provides for an endless array of possibilities. Stay tuned for some of my favorite pizza recipes!

Grilling the Pizza:

1. Place pizza stone on cold grill. Preheat grill on high for about 10 minutes.
2. Meanwhile, stretch your dough by hand or roll it out on a lightly floured surface.
3. Place the stretched dough on a pizza peel covered with a generous layer of cornmeal.
4. Reduce heat to medium-high. Slide prepared pizza onto preheated stone, close lid and grill for 8-10 minutes (for thin crust) until crust is golden and slightly crispy. Thicker crusts will require more time.
5. Remove pizza from stone and allow stone to cool on the grill.

There are some things that just say “summer” to me: cookouts in my parents’ backyard, competitive games of bocce, cold glasses of iced tea with fresh lemons, large slices of watermelon, strawberry shortcake and s’mores.

These cupcakes are the perfect addition to a summer cookout. Martha Stewart’s cupcakes inspired my assembly method, but I used my go-to chocolate cake recipe, Hershey’s “Perfectly Chocolate” Chocolate Cake and created my own marshmallow frosting recipe. The frosting is soft and sticky, much like a melted marshmallow. The buttery graham cracker base, coupled with bittersweet chocolate, a rich chocolate cake and the marshmallow frosting imparts that quintessential summer flavor of s’mores in a portable cupcake… no campfire required!

S’mores Cupcakes
Yields 30 cupcakes

For the graham crust:
1/4 cup sugar
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
1/2 – 1 cup bittersweet chocolate chips

For the cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the topping:
Marshmallow Frosting (recipe below)
Finely crushed graham cracker crumbs
Chocolate sprinkles (jimmies, for those of us from New England!)

1. Heat oven to 350?F. Grease muffin cups or line with paper liners.
2. Combine 1/4 cup sugar,graham cracker crumbs and melted butter in a small bowl.
3. Spoon 1 tablespoon of graham crakcer mix into the bottom of each muffin cup. Press crumbs firmly, using the bottom of a small glass. Save the remaining mixture for topping.
4. Top graham cracker mix with several bittersweet chocolate chips.
5. Bake graham mixture for about five minutes, or until the edges are golden brown. Remove from oven and set aside.
6. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl.
7. In a large bowl, combine eggs, milk, oil and vanilla. Stir until well blended.
8. Add flour mixture to large bowl and beat on medium speed of mixer 2 minutes.
9. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
10. Fill prepared muffin cups 3/4 full with batter (about 1/4 cup).
11. Sprinkle batter with small amount of remaining graham cracker mixture.
12. Bake 22 to 25 minutes. Cool completely

Marshmallow Frosting
Yields enough frosting for 30 cupcakes

2 1/4 cups marshmallow creme (about 8 oz.)
1/2 cup shortening
1/4 cup water
2 1/2 cups powdered sugar

1. Cream together shortening and marshmallow creme.
2. Beat in about 1/2 of the water, followed by half of the powdered sugar.
3. Add the remaining powdered sugar and enough water to bring the frosting to a smooth, spreadable consistency.

Assembling the cupcakes:

1. Spoon a small amount of frosting onto the center of the cupcake and spread towards the edges with a knife. This frosting is very soft and will run down the edges of the cupcake if too much is applied.
2. Sprinkle frosted cupcakes with crushed graham cracker crumbs and chocolate sprinkles.