It’s time for some spring grilling! Here’s an easy (and delish) weeknight meal the whole family will love. Oh, and it works real well on a Friday or Saturday, too. It’s a weekly tradition around here to bake pizza and drink well fortified drinks with friends. One of the best things about this meal is the ability to prep it well ahead of time so no babysitting of the grill is necessary. The kids love to make their own custom pizzas, and with a few extra crusts, some garlic strips are a great appetizer. Here are the recipes for a great afternoon with friends:
1. Grilled Pizza Crust:
- 5 cups flour
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 1/2 tablespoon yeast
- 2 tablespoons olive oil
- 1 3/4 cup warm water
Combine the warm water and yeast in a bowl and let sit for about 10 minutes. After that, combine all ingredients in a mixer with a bread hook. Mix for about 6-10 minutes until the dough forms a ball that doesn’t stick to the sides of the bowl. Add a bit of flour if the mixture is too sticky, and a bit of oil if it is too dry. Once it is done, take out and knead slightly on a floured cutting board then put into an oiled bowl to rise for at least an hour and a half on the counter covered with a towel (it can be left in the fridge overnight). Once the dough has risen, separate into about 8-10 equal balls, and roll out into personal crusts.
Grill the crusts on a fully heated grill for a few minutes, so they become crisp but not burnt. They will be grilled again with ingredients on them, so don’t cook too much at this point. Add toppings (I’m partial to ranch dressing, cucumber, olives and garlic salt, but the girls generally do the more traditional red sauce and pepperoni), then toss back on the grill for a few minutes. At this point, the goal is to have a very hot grill and lower the heat so the topping get melted well without burning the bottom. For an appetizer, toss a few on with olive oil and garlic, or with butter and cinnamon sugar for a great after-dinner treat.
2. Mango Margaritas (based off of The Pioneer Woman Recipe)
This afternoon margarita is the perfect blend of cold, smooth, and sweet for a summer day outside. Blend it up and pass around the frosty drink. We took out a bit of the liquor to make it more smooth, and left out some of the lime to curb the tartness.
- Juice from 1 lime
- 24oz frozen mango chunks
- 1 Cup Silver Tequila
- 1/2 Cup Triple Sec
- 1/3 Cup Sugar
- Sugar (or Salt) for the rim
In a large blender, combine all ingredients and blend until smooth, divy it up into sugar (or salt) rimmed glasses and enjoy.
What do you like to grill for a simple tasty meal in springtime? Let us know in the comments below.