Grilled Pizza

1 pkg active dry yeast

1-teaspoon sugar

1 1/4 cups warm water

3 1/3 cups flour

1 1/2 teaspoon salt

1-teaspoon olive oil

Dissolve yeast and sugar in warm water. Let stand until foamy, about 3-5 minutes. Insert dough blade. Place flour and salt into food processor. While machine is running, add liquid. Process until dough forms a ball. Then process for 30 seconds to knead the dough. Dough may be slightly sticky. Oil hands and remove dough from processor and place in an oiled bag or bowl. Evenly coat dough with olive oil. Let rise for about 45 minutes.

Punch dough and divide into 8 equal balls. Form into 8 crusts about 1/4 inch thick.

Pre-heat the grill to medium high. Brush the grill with olive oil.

Cook the crust for about 2 minutes ---- just until you see light golden grill marks. Flip the crust over and lightly grill ---just until the dough is set and crusts have puffed. You can add the toppings while the pizzas are on the grill, but we pre-cook all the crusts ahead of time and place a big stack of crusts next to the toppings.

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Pizza Sauce

1 - 16 ounce can tomato sauce

1 6-ounce can tomato paste

2 garlic cloves, pressed

1-teaspoon sugar

1/4 teaspoon dried Italian seasoning

1/8 teaspoon dried crushed red pepper

1 scant Tablespoon dried basil

Salt and pepper to taste

Combine all ingredients in a small sauce pan and cook for about 10 minutes, on medium-low. This will make enough sauce for about 10+ pizzas!

Hula Pizza

Ingredients:
one whole wheat tortilla
BBQ sauce
mozzarella cheese
canned pineapple
cilantro

Directions:
Put a tortilla (I used whole wheat) on a baking sheet. Bake at 400 degrees for 2-4 minutes per side so that the tortilla is crisp (I did 2 minutes each). Pop the air bubbles in the tortilla if any form while baking.

After baking take it out of the oven. Top with: 2 T. bbq sauce, about 3 T. cheese (I just sprinkled some on), 3 T. drained canned pineapple (you can chop it up or I used the crushed), 1 1/2 t. finely chopped cilantro.

Bake 2-4 minutes longer or until cheese is melted.

You could also add chicken to this and make it a complete meal or whatever other toppings you have on hand. 212 Calories per pizza.

(Submitted by Janis Hansen, via The Biggest Loser cookbook)

Brazilian-style Chocolate Pizza

Ingredients:

Crust:
¾ c warm water
1 package active dry yeast
2 cups (or more) all purpose flour
1 T. sugar
¾ t. salt
3 T. olive oil

Topping:
2 T. butter (melted)
¼ c. chocolate-hazelnut spread (such as Nutella)
½ c. bittersweet or semisweet chocolate chips (or chopped bars)
2 T. chopped high-quality white chocolate (such as Lindt) (optional: use ¼ c. marshmallows instead)
2 T. chopped toasted hazelnuts (optional)

Directions:
1. PREHEAT oven to 450 degrees (note, many ovens take 20 minutes to get up to this temperature, even if your oven says it’s ready, keep heating a little longer or use an oven thermometer).
2. GREASE pizza pan or baking sheet with olive oil (optional: line pan with parchment paper instead of oil).
3. POUR ¾ c. water into small bowl; stir in yeast and let stand 5 minutes.
4. BRUSH large bowl lightly with olive oil.
5. In food processor, MIX 2 cups flour, sugar, and salt. ADD yeast mixture and 3 T. oil; process until dough forms a sticky ball (we use our bread kneader instead of our food processor).
6. TRANSFER dough to lightly floured surface and knead until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.
7. TRANSFER to prepared bowl; turn dough in bowl to coat with oil and cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
8. PUNCH down dough. ROLL out dough on lightly floured surface to 11-inch round (start in center of dough, working outward toward edges but not rolling over them).
9. TRANSFER dough to prepared pizza pan or baking sheet. MAKE indentations all over dough with fingertips. BRUSH 2 T. melted butter over dough.
10. BAKE until pale golden, about 10-15 minutes.
11.SMOOTH chocolate-hazelnut spread over hot crust.
12. SPRINKLE both chocolates (& marshmallows if desired) on top. BAKE only 2 minutes until chocolate begins to melt (don’t go longer or the chocolate-hazelnut spread dries out!)
13. SPRINKLE chopped hazelnuts (if desired) over top, cut into wedges and serve.

Note: I made this for the recipe club and probably left it in the oven too long the second time because the marshmallows were a little tough. The dough is not sweet, but it's dessert-y kind of like a pastry.

(Submitted by Jen Riday)

Basic Pizza Crust and Sauce

Jay's Signature Pizza Crust

Exquisite Pizza Sauce

(Submitted by Wanda Husted via allrecipes.com)