September 3, 2015

You Will Love This Tasty Recipe For Labor Day!

Margherita Pizza on the Grill

Grilled Pizzas

Labor Day weekend is right around the corner, which means it is the perfect time to finish planning your backyard BBQ. While hamburgers and hot dogs are a grilling staple, there are many other delicious dishes that you can make on your grill. Keep this tasty grilled pizzas recipe in mind that your friends and family are sure to love this holiday weekend.

Ingredients for the dough:

  • 1 ¼-ounce packet active dry yeast
  • 5 cups all-purpose flour
  • 1 tablespoon sugar
  • Kosher salt
  • 2 Tablespoons extra virgin olive oil, plus more for the bowl

Ingredients for the toppings:

  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 6 cloves thinly sliced garlic
  • Red pepper flakes
  • 1 28-ounce can whole San Marzano tomatoes
  • 1 bunch fresh basil, leaves torn
  • Kosher salt and freshly ground black pepper
  • 1 pound fresh mozzarella cheese, thinly sliced
  • ½ cup shredded Parmesan cheese


  1. Make the dough – put 1 ½ cups warm water in the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle the yeast over the water and let stand until foamy, about 10 minutes. Whisk the flour, sugar, and 1 teaspoon salt into a separate bowl, then add to the yeast mixture along with 2 tablespoons olive oil. Mix on low speed until the dough starts to come together, about 1 minute. Increase the speed to medium low and mix until the dough starts to look smooth, about 1 minute. Increase the speed to medium and mix until the dough is smooth and elastic, 4 to 6 minutes. Transfer to an oiled bowl and cover with plastic wrap. Let rise in the refrigerator overnight.
  2. Lightly press down on the dough and divide into 6 balls. Put on baking sheet, cover, and refrigerate until ready to grill.
  3. Make the toppings – heat the olive oil in a pot over medium low heat. Add the red pepper flakes and garlic and cook for 3 to 5 minutes. Crush the tomatoes in the pot with your hands, and add the juices. Rinse the can with 1 cup water and add to the pot. Add a handful of basil and season with salt and pepper. Increase the heat to medium and simmer until thickened, 20 to 25 minutes. Cool slightly.
  4. Preheat one side of a grill to high and the other to medium. Brush 2 baking sheets with olive oil, stretch each dough ball into a thin oval on the sheets. Brush the tops of the dough with more oil.
  5. Grill the dough over the high heat side until bubbly on top and marked on the bottom, 3 to 4 minutes. Flip the dough onto the cooler side of the grill. Quickly top each crust with tomato sauce and mozzarella, and cover until the cheese melts, about 2 minutes. Transfer the pizzas to a cutting board, sprinkle with the Parmesan and remaining basil.

All of us at Brewer-Lloyd Insurance Group in Mesa, Arizona would like to wish you a fun and safe Labor Day Weekend!