Man. Monday already? Where do the weekends go? I need a time machine. Not one that takes you back in time but one that gives you MORE time. We enjoyed a busy weekend. Part of it was spent in Des Moines hanging with friends and family. The other half was spent getting our yard ready for Summer. A good mix of fun and productivity!

We have been enjoying some pretty decent Spring weather in Iowa. Spring for us means the start of grilling season! We were super excited to eat our first grilled pizza of the season.

I don't know about you but I'm always looking for easy yet delicious recipes. This recipe takes a little planning ahead to prepare the dough but grills up in under 10 minutes. We perfected the grilled pizza last Summer but I never got around to blogging about. Slacker.

Let's start with the ingredients needed:

-1 can pizza sauce (We love Muir Glen!)

-Fresh mozarella

-Toppings of your choice

-Dough:

1 package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 teaspoon olive oil

Make the Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt. Mix in 1 cup flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes (or until it's elastic). Place dough in a bowl with ~1 teaspoon olive oil. Flip the dough to coat with oil. Cover with a damp cloth and let rise for 40 minutes (or until almost doubled). We place the bowl on top of a heating pad to encourage the rising process.

Once risen, roll out the dough to about 1/4". Add sauce, toppings and cheese.

Our handy trick for transferring the pizza to the grill is to use an AirBake Natural Cookie Sheet.

Our secret to a delicious grilled pizza at home is to use unglazed ceramic tiles to create your own pizza stone. (We got ours at Home Depot.) When looking for tiles, make sure the tiles don't contain lead. Because bad.

The tiles need to be heated to ~500 degrees. This takes about a half hour and allows the tiles to build up heat and be distributed evenly through the stones.

Once your stones are heated, it's time to grill the pizza. We place ours on a piece of parchment paper or aluminum foil. The crust gets a little crisper on parchment paper but the edges of the paper do burn so pay attention! Grill for 8-10 minutes or until crust is golden brown. Try to resist opening the hood too many times because this causes heat to escape and the pizza will take longer to grill.