Ghostly Grilled Pizza
- ¼ cup pitted black olives
- 12 slices of provolone cheese
- Combine the sugar and yeast in a large bowl.
- Add half the water and whisk until the sugar and yeast dissolves.
- Leave to sit for 5 minutes or until foamy.
- Meanwhile, whisk the flour and salt together in a separate bowl.
- Once foamy, add the remaining water to the bowl with the sugar and yeast, then whisk in the oil.
- Stir in the dry ingredients until you have a scraggly dough.
- Lightly oil your hands and knead the dough a few times.
- Transfer the dough to a lightly oiled bowl, cover it with plastic, and leave it to rise for 1 hour or until it doubles in size.
- Heat the oil in a small saucepan over medium heat.
- Add the garlic and saute for 1 minute.
- Pour the tomato sauce into the saucepan, then add the sugar, salt, oregano, and red pepper flakes.
- Bring the sauce to a boil, reduce it to a simmer, and simmer for 3-4 minutes.
- Remove the sauce from the heat and set it aside.
- Preheat your Z-Grills (preferably with branded applewood pellets) or other wood pellet grill to 475 degrees Fahrenheit.
- Generously oil a large baking sheet, then lightly sprinkle it with cornmeal.
- Punch down the pizza dough, divide it into two even portions and transfer them to the baking sheet.
- Oil your hands and press each portion of dough into a 6-inch circle.
- Divide the sauce between the two pizzas and use the ghost-shaped cookie cutter to cut the cheese into ghosts. Divide them between the two pizzas.
- Make little olive spiders on each pizza by placing halved olives cut side down for the spiders’ bodies. Slice a few more olives and arrange them to make spider legs. Use any leftover bits to add eyes and/or a mouth to each ghost.
- Transfer the baking sheet to the grill grates, cover the grill, and cook the pizzas for 15 minutes or until the crust is crispy and the cheese melts.
- Remove the pizza from the grill, slice, and serve.