Chef’s Tips

Although the directions below is the preferred method with maximum flavor, if you wish to use the dough that day, you still can. After preparing the dough, place the dough in a lightly greased bowl, cover the bowl with plastic wrap. Allow dough to rise in a warm area until it’s very puffy. This will take about 45 minutes, to 1 ½ hours depending on the temperature in your kitchen.

Experiment with different cheeses to add a unique touch. Try using feta, fresh mozzarella or ricotta cheese for a gourmet experience!

Fresh herbs make all the difference, try using your favorites in the melted butter or sprinkle on top after pizza comes off the grill!

Do you love garlic butter as much as I do? Consider making extra, and invite guests and family to dip the crust in when serving.

Pizzas don’t have to just be the main course, try making a dessert pizza! Follow the above method for crust and grilling instructions using these substitutions:

  • Whisk or stir together 8 ounces of softened cream cheese, ¾ cup of brown sugar, 3 tablespoons of milk, and 1 teaspoon of vanilla to create the pizza sauce and cheese element.
  • To create a sweet flavored butter, combine 6 tablespoons of melted Challenge Butter, 2 tablespoons of brown sugar and 1 teaspoon of cinnamon.
  • Grill your favorite fruit such as pineapple, strawberries, grapes or peaches to use as toppings.
  • For a garnish add fresh basil or mint, toasted coconut, nuts or crushed cookies add a bit of crunch!
 

Garlic Butter Pizza Crust

  • 2 teaspoons of dry instant yeast
  • 3 cups of all-purpose flour
  • 1 ½ teaspoon of salt
  • 2 tablespoons of Unsalted Challenge Butter, melted
  • 1 cup of water

Garlic Basil Butter, Grilled Italian Tomato Sauce and Toppings

  • 8 tablespoons (1 stick) Salted Challenge Butter, melted
  • 4 cloves of crushed garlic
  • 2 tablespoons of fresh diced basil
  • ½ cup of sundried tomatoes packed in olive oil, drained and diced
  • 8 whole baby bella mushrooms
  • ¼ of a sweet onion
  • ½ half of a red bell pepper, cut into large pieces
  • 1 tablespoon of balsamic vinegar
  • Salt and pepper as needed
  • 8 ounces of Italian Sausage, cooked and crumbled
  • 2 cups of shredded Italian Cheese Blend
  • 1 cup of arugula
  • ½ cup of shaved parmesan cheese

Dough Preparation

  • 1

    Combine the yeast, flour and salt in the bowl of a stand mixer fitted with the dough hook. If a stand mixture is not available, you can mix in a large bowl, and knead the dough by hand.

  • 2

    Add in melted butter and water. Mix together until a soft ball of dough forms and pulls from the sides of bowl. This typically takes about 4 to 5 minutes. If dough seems dry, add 1/8-1/4 cup of extra water. Don’t over-knead the dough; it should hold together, but can still look fairly rough on the surface.

  • 3

    Remove dough from bowl. Spray bowl with cooking spray, add dough the dough back to bowl and spray top. Cover with plastic wrap. Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours or for up to 24 hours to develop the crust’s flavor. About 2 to 3 hours before you want to make and grill pizza, remove the dough from the refrigerator.

 

To Create Pizza

  • 1

    Preheat grill to 450 degrees.

  • 2

    Combine melted butter with the garlic and basil to use throughout recipe.

  • 3

    Thread mushrooms on a wooden or metal skewer. Do the same with the peppers and onions. Brush with prepared garlic butter.

  • 4

    Place vegetables on the grill, turning as needed. Cook until charred and cooked through, about 4-5 minutes. Remove from grill. Slice mushrooms, and dice the peppers and onions.

  • 5

    To create the Grilled Italian Tomato Sauce, combine the sundried tomatoes, diced grilled peppers and onions, balsamic vinegar, and 2 tablespoons of the garlic butter. Puree using a hand emersion blender, a standard blender, or food processor until a smooth sauce is formed. Season with salt and pepper if needed.

  • 6

    Cut dough in half. Place one piece of dough between 2 sheets of parchment paper. Roll crust into a thin circle. After rolling, the dough sticks to paper. Loosen dough by removing sheet of parchment, and then placing back on rolled dough to prepare for easy removal once at the grill. Do the same to the second piece of dough.

  • 7

    On a large tray, place prepared crust, Garlic Basil Butter, sliced mushrooms, prepared sauce and cheese. You will need a large spatula for the grill, a spoon to spread sauce, and a brush for the butter. Being prepared will guarantee a successful pizza!

  • 8

    Once at the grill with all ingredients, remove the top layer of parchment paper from crust to uncover. Place crust on hot grill, uncovered side down on hot grates. Remove the second piece of paper. Brush top side of crust with Garlic Basil Butter. Close lid and cook until crust starts to bubble and puff, about 3-4 minutes.

  • 9

    Flip crust over and brush with Garlic Basil Butter. Spread on prepared sauce, the sausage, mushrooms and shredded cheese. Close lid and continue to cook until cheese has melted.

  • 10

    After pizza comes off of the grill, sprinkle on arugula and parmesan cheese.

  • 11

    Continue with the second crust.

  • 12

    Slice into each pizza into 6 slices and serve!