GRILLIN' OUT WEEK: PIZZA FROM THE GRILL

Memorial Day weekend is coming fast, and we'll prepare all week by offering up five no-fail recipes for the grill. The first one -- grilled pizza -- sounds difficult but really is not and always impresses company.

The recipe comes from a cherished edition of Cuisine At Home magazine -- one of the best cooking magazines out there.

INGREDIENTS

Pizza dough:

1 cup warm water

1 tablespoon sugar

1 pkg. ( ¼oz.) active dry yeast (2 ¼ teaspoons)

2 ¼ cups all-purpose flour

1 tablespoon kosher salt

2 tablespoons olive oil

Combine water, sugar and yeast. Let stand until mixture turns foamy, about five minutes.

Mix flour and salt in the bowl of a stand mixer fitted with a dough hook. Add oil to proofed yeast mixture then pour into flour mixture. Knead dough on low speed ten minutes. (If kneading by hand, knead dough the same amount of time.)

Place dough in a lightly oiled bowl, turning dough to coat surface. Cover dough with plastic wrap. Let dough rise in a warm place until doubled, about two hours.

Punch dough down and divide it into four balls, pinching the bottoms closed. Cover with plastic wrap and let rise in a warm place another hour.

DIRECTIONS

Shaping: Roll out the dough on a dry work surface dusted with flour. Shape it into a 10- to 12-inch circle or rectangle. Don't worry if it's not perfect. An irregular shape gives your pizza a rustic look.

On the grill: To transfer the dough to the grill, lift it by the edges with your fingertips and drape it directly onto the hottest part of the grill. The high, direct heat from the fire will quickly firm the crust. If you grill has hot spots, use tongs to move the crust around so it doesn't burn.

Toppings: Before adding toppings, move the crust to the cool side of the grill. If your grill doesn't have a double burner, move the crust to a baking sheet before adding toppings.) Then return the pizza to the hot side for final cooking. Check it frequently to prevent burning.

TOPPINGS

When deciding on pizza toppings, the sky's the limit. For best results, remember not to overload the crust. Add fresh herbs at the last minute. Grilled pizzas cook quickly, so set up the toppings near the grill before you start cooking. A few suggested combination:

• Pepperoni pizza: Brush dough with olive oil, then top with fresh mozzarella, sliced pepperoni and some oven-roasted tomato sauce. Sprinkle with fresh spinach and grated Parmesan cheese, course sea salt and red pepper flakes.

• Mediterranean pizza: Brush dough with olive oil then top with cubed fontina cheese, slices of salami, quartered marinated artichoke hearts and slivered kalamata olives. Sprinkle with diced fresh tomatoes and grated Parmesan cheese. Add torn fresh basil leaves before serving.

• Sausage pizza: Brush dough with olive oil, then top with grated white Cheddar cheese, cooked and sliced link Italian sausage and some oven-roasted tomato sauce. Sprinkle with thinly sliced red onion, grated Parmesan cheese, course sea salt and crushed red pepper flakes. Add torn fresh basil before serving.