Recipe adapted from Fleischmann’s. To grill ahead: Grill one side of the pizza crust. Cool. Tightly wrap and refrigerate until serving time. Top pizzas with desired toppings (on grilled side) and finish grilling on preheated grill. Dough sticking to grill? Make sure grill has been preheated and cleaned. To prevent sticking, drizzle oil over paper towel and carefully wipe over grates. Or lightly brush pizza crusts on both sides with oil before grilling.
- 3 1/2 to 4 cups all-purpose flour
- 1 envelope Fleischmann’s Pizza Crust Yeast
- 1 tablespoon sugar
- 1 ¼ teaspoons salt
- 1 1/3 cups very warm water (120 to 130 degrees)
- 1/3 cup oil
- Additional flour for rolling
- Additional oil for grilling
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons minced garlic
- Freshly ground black pepper
- 16 strips crisp bacon
- 2 cups (8 ounces) shredded mozzarella cheese
- 2 large tomatoes, thinly sliced or seeded and chopped
- 1/2 cup shredded Parmesan cheese
- 2 cups chopped lettuce, iceberg or romaine
Start charcoal fire or preheat gas grill to medium-high heat. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
Brush both sides of crust with additional oil. Lift each crust carefully by hand and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long-handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
Combine mayonnaise, mustard, garlic and black pepper. Spread lightly over crust. Crumble 2 strips of bacon and sprinkle over crust. Top with about 1/4 cup mozzarella cheese, a few tomato slices and 1 tablespoon Parmesan cheese. Repeat with remaining pizzas.
Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from oven and sprinkle with lettuce. Makes 8 (8-inch) pizzas. Serve immediately.
Per serving: 685 calories; 44 g fat (10 g saturated fat; 58 percent calories from fat); 51 g carbohydrates; 49 mg cholesterol; 941 mg sodium; 20 g protein; 3 g fiber.