1 package dry active yeast
¼ cup tepid water
1 Tablespoon honey
4 cups unbleached flour
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons olive oil
1 ½ cup cold water
In the bottom of a food processor, mix tepid water, yeast and honey. Process for a couple seconds.
Add flour, salt, oregano, basil and oil to the bowl of the food processor and pulse to combine.
Add water to bowl and process until dough is formed. Stop the machine and feel the dough. If it is too moist, sprinkle a little flour over the dough and process a couple more turns. Let the dough rest in the food processor for 4 to 5 minutes.
Now start the processor again and let the dough rotate in the bowl 25 to 30 times. This completes machine kneading. Remove the dough from the bowl and place on a lightly floured surface. Let dough rest another 2 minutes.
Place dough in an oiled bowl and cover with plastic. Put in a warm place until dough has doubled in size (approximately 1 to 1 ½ hours).
Remove dough from bowl and knead in order to deflate and redistribute yeast. Divide for the number of pizzas you will be making.
Clean grill surface well with a brush. Roll out dough to the appropriate size. Fold dough in half and lay on the grill, then unfold so the crust is directly over the coals. Close the lid and wait about 3 minutes. Lift lid to check. The dough should be puffing up. When it is lightly browned, remove and invert it so the browned side is up on a pizza peel or a sheet pan.
Now place the toppings of your choice (sauce, chicken, veggies, cheese, etc.) on the cooked side. Slide the pizza back onto the grill, this time not directly over the coals. Close the lid and cook for another 10 minutes or until nicely done.
(Note: The best way to arrange the charcoal to make pizza on your Hasty-Bake is to confine your fire to the right side of your grill. Put the dough on the right side to brown the first time. Then use the left side to finish cooking the pizza with toppings.)
Make diagonal slices into a loaf of French bread about 1 ½" apart, being careful not to cut all the way through the bottom. Mash one clove of garlic (or use about ¼ teaspoon of garlic powder) and mix well with ½ cup of butter. Spread butter mixture on both sides of each slice.
Wrap the whole loaf in foil and heat at 180 to 200°F in your Hasty-Bake with the heat deflector is in place over the coals until the bread is heated through (about 20 minutes).
Ingredients: 1 package large Thin Crust Pizza Crust (already baked), 2 cups of shredded Mozzarella Cheese (and other shredded cheeses to taste), 3 -4 thin slices of Prosciutto-cut into bite sized pieces, 1 Large can of Tomato Sauce, 2 Tablespoons Sugar, 1 small can sliced Black Olives, 1 small jar Roasted Red Peppers-sliced in strips, Fresh Basil leaves-chopped, 1 Sweet Onion-chopped, 1 Tablespoon Butter Olive Oil
Directions: Pour tomato sauce and sugar into sauce pan over medium heat. In a separate pan, sauté chopped onions in olive oil until slightly brown. Lightly coat both sides of pizza crust with olive oil. Move Hasty Bake Grill to Bake level and lightly brown one side of pizza crust (about 3-5 minutes). It’s best to keep coal temperature medium (around 250 degrees) and utilize the indirect cooking method (coals to one side of grill). Remove crust from grill. Ladle heated Tomato Sauce onto browned side of crust, using ladle to spread a thin coating evenly over pizza almost to the edge. Scatter sautéed onions on top of sauce, cover with mozzarella (you can also add any other cheese you like. We added shredded parmesan & Romano cheeses). Then scatter black olives, roasted red peppers, prosciutto & fresh basil. Place completed pizza back on Hasty Bake Grill and grill until heated and cheese has melted approx. 4 -6 minutes. Slice and serve. Your seasoned Hasty Bake Grill provides smoky flavor for this grilled pizza delight!