{Note: I wrote this post while on vacation – and promptly forgot to share it! Today, I’m making a big batch of these Grilled Pizza Crusts for an upcoming party, which jarred my memory. Enjoy!}

Greetings from my happy place! Husband and I are in the middle of our annual western vacation in Idaho. And by vacation, I mean long days which usually end with us filthy, sweaty, sore and exhausted. We love it.

By the time we head home from the barn, or dock the boat, the sun is long gone and we are a hungry bunch. Our dear friends – who are crazy enough to host us for ten days – let me take over their kitchen, so I can at least partially repay their hospitality by cooking. Sometimes we’ll put pulled pork in the slow-cooker before heading to the ranch. Other times, I’ll have turkey burgers made and ready to throw on the grill when we get home.

One of our favorite quick dishes is grilled pizzas.  With a batch of crusts in the freezer, and a little morning prep of ingredients (browning some sausage, caramelizing onions, chopping peppers), I’ve got everything set out and ready to go by the time the grill is hot.

I can’t tell you how many times we’ve hosted a make-your-own-pizza night and people have said “Wow, that was fantastic!” My response is simply, “Well YOU made your pizza!  I’m glad you liked it!” The response to THAT is usually, “Yes, but the crusts make the difference.” And with that, I agree. Once you make these grilled pizza crusts, you won’t use store-bought again.

Don’t let the fact that the recipe uses yeast intimidate you – these couldn’t be easier. Your “hands on” time is minimal – and kids love to help! Whether out west or at home, I make these ahead of time, and keep them in the freezer. They’re always ready to make a quick appetizer or easy dinner.

Proof the yeast, then mix the ingredients together in a mixer fitted with a dough hook, or a food processor. Place in lightly oiled bowl, turn to coat, cover with plastic wrap and let rise until doubled.

Turn dough onto lightly floured surface, then cut into 8 equal pieces.

Roll out, stretch or flatten each piece to desired thickness (I prefer thin). Place on lightly oiled piece of parchment paper, spritz or brush crust with a little oil, and repeat with remaining seven pieces.

Let pizzas sit while preheating grill to medium-high (about 450). Using parchment to help place crusts, grill on one side until lined and lightly golden. Remove from grill and repeat with remaining crusts.

Arrange pizza toppings on GRILLED size of crust. Carefully slide pizzas onto grill and cook until crust is crispy and toppings are hot, about 4 minutes.

Notes:

• Don’t go too thick with the toppings, or they won’t get heated through.
• The recipe makes 8 individual-sized pizza crusts. Cut dough into fewer sections if you prefer larger or thicker pizzas.

Bamboo cutting boards make creative “plates” for these individual pizzas. I have 8 of them, but given that most of our pizza parties have 10 or more people, I’ve just placed an order for more!

We’re headed out for an early evening trail ride, and look forward to building pizzas when we get back. The hardest thing about getting dinner ready will be deciding what toppings I’m in the mood for.