Grilled Whole-Wheat Pizza with Pizza Seasoning

Makes: Two 12-inch pizzas

Whole-Wheat Dough

• 4 cups whole-wheat flour

• 2 Tbsp sugar

• 1 Tbsp salt

• 1 Tbsp active dry yeast

• 4 Tbsp olive oil

• 2 cups water (use 1 cup warm—about 105–110°F—for activating yeast; reserve 1 cup as needed)

Quick Pizza Sauce

• 3 Tbsp olive oil

• 4 garlic cloves, crushed

• 1 can tomato sauce

• 1/4 tsp salt

• 1 tsp paprika

• 1/2 tsp granulated garlic

• 1/2 tsp granulated onion

• 1/4 tsp ground black pepper

• 1 tsp sugar

Toppings

• 2 cups shredded mozzarella

• Whole Spice Pizza Seasoning, to taste

• Olive oil, for brushing

• Optional: your favorite light toppings (go easy to avoid soggy crust)

Dough

1. Measure 1 cup warm water into a bowl and sprinkle in the yeast. Let stand until foamy, about 10 minutes.

2. In a food processor, pulse 2 cups flour with the salt and sugar. Add the yeast mixture and pulse. Add olive oil. Pulse in the remaining flour 1 cup at a time (and splashes of the remaining water as needed) until a soft dough forms.

3. Turn out onto a floured surface and knead about 15 turns until smooth and elastic.

4. Place in a greased bowl, turn to coat, cover, and let rise in a warm spot until doubled, about 1 hour. Punch down and divide in half.

5. On a lightly floured surface, flatten and stretch each piece into a 12-inch round. Let rest 5 minutes; stretch again if needed. (No raised rim—better for grilling.)

Sauce

Warm olive oil in a saucepan over medium-low heat. Sauté garlic 2 minutes until fragrant. Stir in paprika, granulated garlic, granulated onion, salt, pepper, and sugar; cook 1 minute. Add tomato sauce and simmer gently 20 minutes, stirring occasionally.

Grill & Assemble

Preheat grill to high (you can hold your hand an inch above the grate for only ~2 seconds). Oil the grates with a paper towel dipped in olive oil held by tongs.

Slide one dough round onto the hot grill. Close the lid and cook ~2 minutes until the bottom is browned.

Transfer back to a sheet pan, cooked side up. Brush lightly with olive oil. Spread a thin layer of sauce. Sprinkle Pizza Seasoning and mozzarella (plus light toppings).

Return to the grill; close lid and cook 2–3 minutes until cheese bubbles and the bottom is lightly charred. Rest 2 minutes, slice, and serve. Repeat with second dough.

Tip: Less is more—light toppings keep the crust crisp.

Enjoy!