Grilled Pizza on Dragonfly:
1 package (2 1/4 tsp) active dry yeast
pinch of sugar
1 cup warm water
1 teaspoon olive oil
2 teaspoons salt
1/4 cup cornmeal
3-3 1/2 cups flour
Dissolve yeast and sugar in warm water, let stand 5 minutes.
NOTE: I could only find instant yeast in Belize, so I just mixed the yeast into the flour and then added the water and sugar to that along with the oil, salt and cornmeal. It seemed to work ok. With active dry yeast, the sugar and water need to boost the yeast but not with instant.
Stir in oil, salt and cornmeal and gradually add flour to form stiff dough. Knead for several minutes in the bowl. Cover bowl w/ towel and let rest for 20-30 minutes. Punch dough down lightly and divide into four pieces. Oil the back of a backing sheet and shape pizzas on oiled surface (use more flour as needed). With a spatula, slide dough onto preheated grill, one at a time. When browned on one side (five to seven minutes), remove and place toppings on grilled side. Return to grill, uncooked side down, and cook three to five minutes to melt toppings.
Suggested toppings:
sautéed onions, garlic and Gouda
fresh tomatoes, basil and brie
sliced eggplant, olives, oregano, local cheese
pesto
olive oil and salt
