Mini Grilled Pizzas

To make dough, mix flour, salt, sugar, and yeast together in a large bowl. Add in oil and water and stir with a large spoon until the dough forms a rough ball.

Using your hand, dip it in water and vigorously work the dough until it forms a relatively smooth ball. This will probably take 3-4 minutes.

Let the dough rest for 15 minutes. Then turn it out onto a floured surface and knead it until it is very smooth, but not sticky. It should pass the windowpane test. If it's too sticky, knead in more flour. If it's dry and cracking, knead in water a tablespoon at a time.

Divide dough into 10 small balls. They should weigh about 4 ounces a piece. Lightly coat each dough ball with olive oil and let sit, covered, at room temperature for 30 minutes. Then transfer to fridge for at least 3 hours or overnight. Remove dough from fridge 90 minutes before making pizzas.

Make sure to prep all your ingredients before starting pizzas. Chop veggies, grate cheese, and mix sauce. If you're using any large veggies, saute them lightly before adding them to pizza. For example, mushrooms should be sauteed first.

Roll dough balls out onto a lightly floured surface until they are about 6-7 inches in diameter. If you want, you can roll out all the dough balls before starting to make them on the grill. Just set the prepared pizza rounds on clean baking sheets with a bit of olive oil.

Heat grill to medium-high and let get very hot.

Add 3-4 pizzas depending on grill size. Let cook for 90 seconds.

Flip pizzas and immediately add sauce, cheese, and toppings. Let cook for another 5 minutes, covered. Turn down heat to medium-low after you flip and top the pizzas. Remove pizzas and slice them up!