by Normandy Sword and Shield

40 minutes | 20 minutes prep

 

Makes 12 mini pizzas

 

 

1. Rough dough balls into shells with rolling pin or form by hand.

 

2. Cook shells quickly on a hot outdoor grill or cast iron stove top grill.

 

3. Spread 1 teaspoon roasted garlic on each mini pizza shell.

 

4. Sprinkle with basil.

 

5.  Top with tomatoes and slices of chicken.

 

6.  Sprinkle each pizza with cheese.

 

7.  Return pizzas to the grill, close lid and turn off heat.  Cook until cheese starts to melt and begins to turn brown.  About 3 - 4 minutes.

 

8.  Serve as desired.

 

 

by Normandy Sword and Shield

1 hour 30 minutes | 15 minutes prep

 

Makes 1 1/2 pounds of pizza dough

 

• 1 cup water, warm
• 2 teaspoons yeast, active dry
• 2 tablespoons olive oil
• 1 heaping tablespoon of honey
• 2 teaspoons salt
• 3 cups all purpose flour

1.  In a large container, dissolve yeast in warm water.  Add olive oil and honey.  Mix.  Allow mixture to bloom for 10 minutes.  It should have a nice layer of foam on the top when it is ready.

 

2.  In a second bowl, add the salt and flour.  Pour in yeast mixture and then mix.  Knead by hand or in a stand mixer with dough hook for five minutes.

 

3.  Move the dough to an oiled mixing bowl.  Cover with a layer of plastic wrap and allow dough to rise until doubled in size, about 30 - 45 minutes.

 

4.  Punch dough down, and then form into 2 ounce balls.

 

5.  Allow dough to rise again.  25 - 30 minutes.