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1
Using your KitchenAid(R) Stand Mixer fitted with the dough hook, combine the flour, sugar, yeast and salt, on a low setting to mix up the dry ingredients.
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2
While the Stand Mixer is running, pour in the warm water and the olive oil and continue to mix on a medium speed setting until the dough starts to form into a ball, around the dough hook.
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3
Check your dough; if it looks too wet, add a little more flour as needed. If it looks too dry, add a tablespoon of water and mix again. Remove from the Stand Mixer and place onto a lightly floured work surface. Knead the dough for a minute or so and shape into a ball. Place the dough ball into a large sized greased bowl, cover with plastic wrap and place a kitchen towel over the bowl. Let sit for about an hour, or until the dough has doubled in size.
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4
Turn the dough out onto a lightly floured work surface again and divide it into four pieces. Shape into small dough balls, place on a large plate, cover with a slightly damp kitchen towel and let sit for about 10 minutes.
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5
Then, working on a lightly floured work surface, take one dough ball and, using either a rolling pin or your hands, spread the dough out gently into the shape of a square or something close to it. You can also shape pizzas into round circles if desired. Repeat with remaining dough balls as needed.
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6
And now, for the best part! The grilling!
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7
Turn on your KitchenAid(R) Grill to about 400 to 425 degrees and let the grill heat up. Make sure you have all of the ingredients for your pizza, the pesto included, right next to your grill. Once the pizza dough goes on and is ready, you need to work fast to ensure your pizza crust does not burn.
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8
Brush each side of the pizza dough lightly with extra virgin olive oil and place onto a large baking sheet covered with parchment paper or a non-stick baking mat.
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9
Once the grill is ready, place the pizza dough on the hottest part of the grill, and close the lid. Check the pizza crust after a minute or so. Once grill marks have appeared and the crust is slightly crispy, flip it using tongs and a large grill spatula. Close the lid and check the crust after a minute or so.
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10
After the pizza crust is grilled just slightly, remove the pizza crust from the grill and close the grill so the grill stays hot. Brush on some pesto over one side of the pizza crust and place back into the hot grill, but in a spot that does not have direct heat. While on the grill, sprinkle on some of the mozzarella cheese (I used about 1 cup for each pizza), and close the grill. Check the pizza after a minute to ensure it is not burning and you have placed the pizza in a good spot.
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11
Turn the grill heat down a little if you need to. Close the lid again. After about 1 to 2 minutes, when the cheese has melted slightly, arrange 4 slices of the cooked bacon slices on top, around the outer edge of the pizza crust. You want to do this so the cooked bacon slices hold the eggs in place and keep them from slipping off.
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12
Carefully crack two eggs (or 3 if desired) directly on top of the pizza, close the grill and let cook for about 5 to 6 minutes, or until the eggs have set. When ready, remove the pizza from the grill, season with salt and pepper and garnish with fresh parsley. Serve pizzas with grilled bell peppers and grilled sausage.
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13
Combine the basil, arugula, garlic, and pine nuts in your KitchenAid(R) Food Processor and pulse until coarsely chopped. With the Food Processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmesan cheese and pulse again until smooth. Season with salt and pulse one last time. Remove from the Food Processor and set aside.
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14
Using your KitchenAid(R) Stand Mixer fitted with the dough hook, combine the flour, sugar, yeast and salt, on a low setting to mix up the dry ingredients. While the Stand Mixer is running, pour in the warm water and the olive oil and continue to mix on a medium speed setting until the dough starts to form into a ball, around the dough hook.
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15
Check your dough; if it looks too wet, add a little more flour as needed. If it looks too dry, add a tablespoon of water and mix again. Remove from the stand mixer and onto a lightly floured work surface. Knead the dough for a minute or so and shape into a ball. Place the dough ball into a large sized greased bowl, cover with plastic wrap and place a kitchen towel over the bowl. Let sit for about an hour, or until the dough has doubled in size.
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16
Turn the dough out onto a lightly floured work surface again and divide it into four pieces. Shape into small dough balls, place on a large plate, cover with a slightly damp kitchen towel and let sit for about 10 minutes.
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17
Working on a lightly floured work surface, take one dough ball and, using either a rolling pin or your hands, spread the dough out gently into the shape of a square, or something close to it. You can also shape pizzas into round circles if desired. Repeat with remaining dough balls as needed.
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18
For the breakfast pizza
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19
Turn on your KitchenAid(R) Grill to about 400 to 425 degrees and let the grill heat up. Make sure you have all of the ingredients, the pesto included, you will need for your pizza, right next to your grill. Once the pizza dough goes on and is ready, you need to work fast to ensure your pizza crust does not burn.
-
20
Brush each side of the pizza dough lightly with extra virgin olive oil and place onto a large baking sheet covered with parchment paper or a non-stick baking mat.
-
21
Once the grill is ready, place the pizza dough on the hottest part of the grill and close the lid. Check the pizza crust after a minute or so. Once grill marks have appeared and the crust is slightly crispy, flip it using tongs and a large grill spatula. Close the lid and check the crust after a minute or so.
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22
After the pizza crust is grilled just slightly, remove the pizza crust from the grill and close the grill so the grill stays hot. Brush on some pesto over one side of the pizza crust and place back into the hot grill but in a spot that does not have direct heat. While on the grill, sprinkle on some of the mozzarella cheese (I used about 1 cup for each pizza), and close the grill. Check the pizza after a minute to ensure it is not burning and you have placed the pizza in a good spot. Turn the grill heat down a little if you need to. Close the lid again. After about 1 to 2 minutes, when the cheese has melted slightly, arrange 4 slices of the cooked bacon slices on top, around the outer edge of the pizza crust. You want to do this so the cooked bacon slices hold the eggs in place and keep them from slipping off.
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23
Carefully crack two eggs (or 3 if desired) directly on top of the pizza and close the grill and let cook for about 5 to 6 minutes, or until the eggs have set. When ready, remove the pizza from the grill, season with salt and pepper and garnish with fresh parsley. Serve pizzas with grilled bell peppers and grilled sausage.
