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Say arrividerci to the meaty monotony of summer grilling (Fire up the grill. Add burgers. Throw on hot dogs. Repeat.) with homemade, flame-kissed pizza.

Here to give you a slice of the action is Jeff Moogk, the Executive Chef at Sammy’s Woodfired Pizza & Grill.

"When grilling your pizza, it is important to remember to have fun and enjoy yourself with the process and the ingredients. Each pizza recipe I included is listed in the order that the ingredients should be placed, leaving the garnish for when the pizza comes off of the grill," Moogk says.

He continues: "As for your dough, you have two options. I have included a recipe for you to try yourself, or you have the option to purchase uncooked dough from your local grocery store. The rule of thumb when rolling or stretching the dough is 8 oz dough equals an 8-inch diameter; 6 oz dough equals a 6-inch diameter, etc. I usually go for 8 oz because it is easier for me to manage and each of these recipes is based on an 8-inch crust."

For the pizza dough:
1 1/2 cups warm water (105°-115°F)
2 1/4 teaspoons active dry yeast
3 1/2 cups bread flour (all-purpose can be used but will result in crispier crust)
2 Tablespoons olive oil
2 teaspoons salt
1 teaspoon sugar

You will begin by adding the warm water into the large bowl of a heavy duty electric mixer. Then add the yeast, leaving it for 5 minutes until dissolved. If necessary, stir until completely dissolved after the 5 minutes has passed.

Make sure your mixing paddle is now attached and mix in the olive oil, flour, salt and sugar on a low speed for roughly a minute. You will then remove the mixing paddle and attach a dough hook. Knead the mixture on a low to medium speed until you notice the dough is smooth and stretchy; this should take about 10 minutes. If a stand mixer is not available, you can mix and knead by hand. If the dough appears overly wet, add more flour.

Lightly coat a large bowl with olive oil and place the ball of dough in the bowl. Move the dough around so that it is coated with oil. Cover the bowl with plastic wrap and let it in a warm place (75°-85°F) until it doubles its size. Letting it sit at least an hour to an hour and a half is ideal, but extra time will improve the flavor. If your house does not have any warm spots, turn your oven to 150°F and then turn off. Once it cools a bit, place the bowl in the slightly warmed over so it can rise.

To grill the crust:
Turn up the heat to prepare the grill. Dust a baking sheet with some flour or cornmeal to avoid sticking.

Next, split the dough into 8 oz balls, and shape it either by hand or by using a rolling pin. Make sure the crust is no more than 1/4-inch thick.

Place 1 dough round on the grill. Grill one side until it is firm so you can maneuver the crust easily, this should take 2-3 minutes. Pull gently on the crust; if it sticks, give it another minute or so; if not, remove it from the grill.

Flip the crust, “done” side up, and add the toppings. Place back on the grill until cheese melts and the toppings are heated through. If the grill has cooled too much, place a lid over the pizza to close in the heat and complete cooking.

On to the recipes!

1. LaDou’s BBQ Pizza
2 oz BBQ sauce
1/2 cup smoked provolone
3 oz. mozzarella
1/4 cup red onion
1 tablespoon cilantro
8-10 small pieces BBQ chicken (recipe below)
Extra pinch of mozzarella
Garnish with 1 tablespoon cilantro

Chicken for 2 pizzas:
8 oz boneless, skinless chicken breast
1 oz olive oil
1 pinch salt, 1 pinch black pepper

Clean raw breast of any fat or cartilage. Brush the chicken with oil, salt and pepper.

Grill over medium heat until fully cooked Allow to cool, then dice into 1/2-inch cubes and toss in 2 oz BBQ sauce.

2. Arugula and Peach Pizza
3 oz mozzarella
2 slices prosciutto
8 slices peach
1/4 cup Gorgonzola
Garnish with 1 cup arugula dressed with 1 tablespoon balsamic dressing

Peach Preparation for 2 pizzas:
1 large peach
1 oz oil or butter

Cut peach in half and remove the pit. Cut each half into 8 equal wedges. Sauté over high heat in the butter or oil until brown on both sides. Use 8 wedges for each pizza forming a pin wheel.

3. Spicy Italian Sausage Pizza
3 oz pizza sauce
3 oz mozzarella
1/4 cup mushroom blend
1/2 cup sausage
1 teaspoon oregano
Extra pinch of mozzarella

Sausage for 2 pizzas:
8 oz. or 2 spicy Italian sausage links

Remove casing and break up with your fingers. Sauté over high heat, continuing to break up sausage. After fully cooked, drain of any fat and continue to break up. Divide evenly for 2 pizzas.

4. Goat Cheese Pizza
1 teaspoon garlic purée, spread evenly
3 oz mozzarella
1/2 cup spinach
1/4 cup red onion
1/4 cup mushroom blend
1 oz goat cheese

Mushrooms for 2 pizzas:
6 oz sliced mushrooms (crimini or any combination of your favorites)
2 oz olive oil
1 teaspoon chopped garlic
1 pinch salt, 1 pinch black pepper

Sauté all ingredients over high heat. Finish cooking when all mushroom liquid has reduced and mushrooms start to brown.

5. Truffle Oil Pizza
4 oz sliced brie
1/4 cup mushroom blend (from previous recipe)
1 teaspoon truffle oil (to drizzle)
Garnish with 1 teaspoon chopped parsley

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