I used the simple pizza sauce from this recipe (scroll down a little), 8 oz. of shredded mozzarella, and on the adult pizzas, I used halved cherry tomatoes and chopped orange bell peppers. I put (turkey) pepperoni on the kids' pizzas, since that is what they wanted.
When grilling any kind of pizza, it's important to use a light hand with the toppings. The toppings will only really get warmed through and the cheese melted. You won't get browned, crispy cheese using the grill- if you do- the bottom of your crust will probably be in flames by that point. :) So, don't pile on the cheese or other toppings. Eight ounces of mozzarella cheese was more than enough for these 10 little pizzas- we ended up putting extra on some of them to use up the cheese.
Another thing you'll want to do is get all of your toppings ready and placed right by the grill so you can work fast when applying them. Working fast ensures everything is warmed through on top, and the bottom crust cooked to perfection. I put my oil in a small bowl with a silicone brush it in, the pizza sauce in a small bowl with a spoon handy, and the toppings in other small bowls.
1 ½ teaspoons sugar
1 teaspoon salt
½ teaspoon baking powder
2 teaspoons yeast
2/3 cup warm milk
2/3 cup natural (plain, unsweetened) yoghurt (room temp)
Olive or canola oil for greasing grill grates
3 tablespoons oil or butter, melted (I used olive oil since I was making pizza)
Easy Pizza Sauce:
1 8 Oz Can Tomato Sauce
1 tsp Dry Oregano
1/2 tsp Marjoram
1/2 tsp Dry Basil
1/4 tsp Garlic salt
8 oz. shredded mozzarella
chopped veggies of your choice
1. In a large mixing bowl (I used my Kitchenaid) dissolve the yeast in the milk and sugar, and stir in the yoghurt. Add the flour and stir in the salt and baking powder. Mix thoroughly with the flour to form a dough.
2. Using your Kitchenaid or your hands, knead the dough until it is smooth and only slightly sticky (you might need to add more flour, I did), and place in a bowl covered with a clean cloth. Place in a warm place to rise for 2-4 hours.
3. Make the pizza sauce: Combine tomato sauce, herbs, and garlic salt in a small bowl. Cover and let sit at room temp while the dough rises.
4. Divide the risen dough into 10 equal sized portions and roll them into balls. On a lightly floured surface flatten the balls into oblong shapes, using both hands and slapping the naan from one hand to the other. (Or you can just use a rolling pin; I find that easier.)
4. For grilling: Rub your grill grates with oil. Preheat your grill for 5-10 minutes on high (for gas). You want it nice and hot when that dough comes into contact. Place rolled-out naans onto grill and wait for the one side to cook and brown a little. The raw side should bubble up. Using a silicone brush, brush the raw side with oil or melted butter, and flip over to the other side.
5. On the cooked side- layer pizza sauce, cheese, and chopped veggies or meat. Remember to use a light hand! If you have extra oil, you can brush the edges of each pizza with it. Close the lid and cook until cheese is melted to your liking, and crust is browned.
**This post and photos are property of http://dishingwithdish.blogspot.com**