Pizza on the Grill

Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the grill is the way to go. The heat of a hot grill is perfect, and makes it possible to make incredible pizza at home. Use your favourite toppings, but keep in mind not to overload the pizza. Keep it light. Try it — everything is better on the grill!

Ingredients

1 package active dry yeast

1 cup warm water

1 pinch white sugar

2 teaspoons kosher salt

1 tablespoon olive oil

3 1/3 cups all purpose flour

2 cloves garlic, minced

1 tablespoon chopped fresh basil

½ cup olive oil

1 teaspoon minced garlic

¼ cup tomato sauce

¼ cup roasted red peppers

2 cups shredded mozzarella cheese

4 tablespoons chopped fresh basil

Directions

1. In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.

2. Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.

3. Brush grill grate with garlic flavoured olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Fruit Kabobs

A few moments on a hot grill can transform ripe fresh fruit into a delectable treat. Brushing the kabobs with a light honey syrup tinged with cinnamon adds a layer of flavour that helps bring out the fruit’s natural sweetness. Any combination of fruit will work, but the strawberries, pineapple, banana and apple here are a particularly festive combination.

Italian Seasoned Meatballs

Meatballs on a stick are both totally fun for childen to eat and incredibly delicious. Don’t assume that only children will go nuts for these, because once adults get a taste, they’ll want a share, too. If you like, serve with a dish of warm marinara or pizza sauce for dipping.

Grilled Chicken Fingers on sticks

It may seem impossible to make anything resembling chicken nuggets on the grill, but these breaded chicken fingers on skewers come close by combining the best of grilling and frying. The oil and water in the crumb mixture make a coating that sticks to the chicken without falling off over the flame. The soy and garlic-flavored dipping sauce is a refreshing change from traditional barbecue sauces.

Soak 12 skewers in lukewarm water for 20 minutes while you prepare the chicken, and preheat a gas grill (or burn down the coals) to medium heat.

1. In a large bowl, combine the breadcrumbs, garlic powder, salt and pepper. Drizzle on the olive oil and water and combine to make a damp, sticky mixture.

2. Slice each chicken breast lengthwise into 6 long, thin slices. Add them to the breadcrumb mixture and combine well. Place the bowl in the refrigerator and marinate for about 20 minutes.

3. In a medium bowl, set aside your dipping sauce. When ready to cook, thread each piece of chicken onto a skewer lengthwise, pushing the sharp tip of the skewer in and out, and pressing the crumb mixture firmly onto each slice.

4. Cook over direct heat for 5 minutes on each side, until the chicken is cooked through and the crumbs turn golden. Serve on a stick and enjoy you favorite sauce for dipping.

Chocolate Marshmallow Banana Boats

Pop a few of these childhood campfire classics over the dying coals while you eat your dinner. When you’re done, dessert is a mere unfold of the foil away. Kids will love the messy final product, which becomes a virtual pudding of tender, sweet, softened banana shot through with bittersweet chocolate and molten marshmallow. Add a dollop of whipped cream or a spoonful of ice cream for an extra-special treat.

1. Make a lengthwise slit down the inner curve of the banana, without piercing the skin on the other side.

2. Pack the chocolate chips and marshmallows into the banana flesh inside the peel. Mound any additional chips or marshmallows on top.

3. Wrap the banana securely in a square of foil.

4. Lay on the grill rack over indirect heat and cook 15 to 30 minutes. Grilling time will depend on how hot your grill is and how ripe the banana is. With a potholder, squeeze the banana lightly. It should give slightly but not be squishy. If you unwrap it and it’s still too firm or the chocolate is not melted, wrap it up and continue to grill. The skin on the finished banana should be extremely dark brown.

Get more fun grilling ideas from http://www.ivillage.com/5-fun-grilled-treats-kids/3-b-189251#189426.

Another good site to visit to get your culinary creativity on is www.pinterest.com and type in fun recipes for kids.