This recipe offers a delightful twist on the classic grilled pizza, incorporating fresh herbs and a garlic-infused crust for an elevated flavor experience.
In a mixing bowl, combine the yeast, sugar, and warm water. Stir until the yeast dissolves.
Ensure the water is warm, not hot, to properly activate the yeast.
Let the mixture sit for 5-10 minutes until it becomes frothy.
This step ensures the yeast is active and ready to use.
Add the flour, salt, pepper, minced garlic, and olive oil to the yeast mixture. Mix until a dough forms.
Mix with a wooden spoon or your hands for better control.
Knead the dough on a lightly oiled surface for about 8 minutes until smooth.
Oil your hands to prevent the dough from sticking.
Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
Cover the bowl with a damp cloth to maintain humidity.
Punch down the dough and divide it into two equal portions. Roll each portion into a thin circle.
Use a rolling pin for even thickness.
Preheat the grill to medium heat and lightly oil the grates.
Ensure the grill is clean to prevent sticking.
Place the dough directly on the grill and cook for 2-3 minutes until grill marks appear.
Watch closely to avoid burning.
Flip the dough, brush with olive oil, and add shredded cheese, alfredo sauce, and fresh basil.
Layer the cheese first for even melting.
Close the grill lid and cook for another 5 minutes until the cheese is melted and bubbly.
Check frequently to avoid overcooking.
Remove the pizza from the grill and let it rest for a few minutes before slicing.
Resting allows the cheese to set slightly for cleaner slices.
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