Recipe: Grilled Appetizer Pizza Crusts (makes 16 mini crusts)

GRILLED APPETIZER PIZZA CRUSTS
"These crispy little crusts are the perfect size for a hand-held appetizer."



1 3/4 to 2 1/4 cups all-purpose flour, divided use
1 envelope Fleischmann's Pizza Crust Yeast OR RapidRise Yeast
1 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120 to 130 degrees F)*
1 tablespoon oil
Additional oil for brushing on pizza crusts
Toppings and cheese, as desired

Start charcoal fire or preheat gas grill to medium-high heat.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add 2/3 cup very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.

Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise yeast, let dough rest at this point for 10 minutes.)

Divide dough into 16 portions. Pat or roll dough on a well-floured counter to about 4-inch circles approximately 1/8th-inch thick; they do not need to be perfect round. Brush lightly with oil.

Using hands, lift each crust carefully and place on grill, oil side down. Cook for 2 to 3 minutes until bottom is lightly browned and top looks set. Using long handled tongs, flip crust, brush lightly with oil and grill an additional 1 to 2 minutes or until crust is lightly browned. Remove crusts from grill to a platter or baking sheet.

Top each crust with desired ingredients. Place crusts back on the grill for 2 to 3 minutes or until crust is crispy.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Makes 16 appetizer pizzas
Source: Fleishmann's Yeast, ACH Food Companies, Inc.