Brunch Pizza

1. 1

   ["To make the dough, mix together the water, yeast, salt, and honey. Then, stir in the flour to this wet mixture and combine until no dry flour pockets remain. Cover and place in a warm area (80-90u00b0F room temperature or 100u00b0F in an oven is ideal) to proof for about 1 hour or until doubled.", "Place the dough in a fridge for at least 3 hours or up to a day or two ahead (I usually make the dough the day or night before using), as the dough is handled more easily when chilled.", "After the dough has chilled, bring it out of the refrigerator and make your dough balls. Let the dough balls rest and warm for about 15 minutes while you heat up your KitchenAid(R) Stainless Steel 8 Burner Gas Grill on medium high heat.", "Press the dough out into shape, about 1/4"" thick (not too thin or else it will cook through and burn before toppings or might tear putting on grill). Brush one side with olive oil. Place the dough on the Gas Grill, oiled side down. Brush the top with oil. Close lid and cook for 1-2 minutes or just until the dough side on the Gas Grill is set.", "Flip the dough, close the lid and grill until the other side on the grill is golden brown. Flip the dough again, turn the heat down to medium-low on the Gas Grill, and add your desired toppings. For this recipe, we used eggs, roasted asparagus, and bacon.", "Continue to grill with the lid closed until the bottom side is slightly charred and toppings are heated through. If cooking with an egg, be sure to cook the dough for about 6 minutes to set the egg whites while still having a runny yolk, if desired.", "When the brunch pizzas are ready, remove them from your Gas Grill with a spatula, top with avocado slices and fresh herbs as desired and serve immediately!"]

* Per serving · 4 servings · Values may vary.