Chicken or Beef Broth

I call it broth but it's really stock since it has the veggie and meat cooked with it.

Broth

4 chicken breasts with bones and skin (or pkg thighs or a beef roast or beef soup bones)
a handful or two of each: carrots, celery, onion, all chunked up
few grinds of sea salt
couple cracks of fresh pepper
up to 10 cups water

Grilled Pizza Dough

Grilled Pizza Dough                                                                    Printable Recipe

2-1/2 cups warm water
3/4 cup shortening
3/4 cup sugar
3-1/2 teaspoons salt
2 eggs
2 Tablespoons yeast
8-1/2 cups flour (I use 6 cups bread flour and 2-1/2 cups fine ground wheat)


Favorite pizza toppings and shredded cheese


Add  water, shortening, sugar, salt, eggs, and yeast in large bowl.
Mix with whisk until shortening is pulverized.

Add wheat flour and whisk.

Add rest of flour and mix. You will have "Hulk" fingers but soon it will....

all blend into a nice ball with a little bit of kneading. Place in greased bowl and cover.

Let rise for one hour. Will almost double in size.

Punch down and pinch off small balls. This one was about 5 ounces. Personal pizzas take less dough than larger ones. You won't want your pizza too large or the dough could rip when you flip it.

Roll as thick as you like. A thinner crust will be crispier.

You can freeze ahead uncooked with wax paper in between. Wrap well and take out as needed. Thaws quickly. You can also grill them all ahead and wrap in plastic wrap or get a large 2 gallon freezer bag (make sure you don't make your crust too big or it won't fit.) 

If you plan to use within a few days put in a greased gallon bag. This batch made at least 5 personals, 5 mediums and enough dough to do almost as much again. You can 1/2 the recipe to make less.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
TO GRILL PIZZA:
Making the completed grilled pizza takes some coordination. Take your cheese out ahead to take chill off or use a fresh mozzarella shredded for even better melting power. Add all of your toppings (except cheese), including sauce to a small pan to heat. Meanwhile, work on cooking dough.

Place dough right on grill grates. No need to grease. It won't stick.

After browned, but not burnt, flip with tongs being careful not to tear. Cooking for just a moment to take the 'wet' away from the other side. Transfer to a pizza peel or flat cookie sheet.

Add heated toppings, including cheese and return to grill. Grill pizza, turning as needed to keep from burning until yummy melted and crust is browned.

Remove from grill, cut, and enjoy!

This one was broccoli, cooked chicken with garlic cream sauce.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
TO USE PRE-GRILLED FROZEN DOUGH IN THE OVEN:
Add your sauce and toppings to the dough (straight from freezer is ok) and slide it onto a pizza stone that has been preheated in a 450 degree oven. Cook for about 9-10 minutes.  Perfecto! Here are some ideas to get you started.

Sausage Green Pepper Onion/BBQ Chicken

Rosso Verde Pizza

Try Garlic Cream Sauce instead of marinara

Tuscan Roma Pizza

Philly Cheesesteak Pizza

Homemade Mozzarella

Mushroom Gravy

Mushroom Gravy 

2 Tablespoons butter
8 ounces sliced/cleaned mushrooms
few dashes of salt
2 Tablespoons flour
2 cups chicken or beef broth or milk (for cream of mushroom)
Dash or two of dried thyme


Melt butter in saucepan over medium heat.


Add mushrooms and salt.
Stirring occasionally, cook for approximately 15 minutes or until soft. The salt will make them left off their juice and then it will evaporate. Allow to brown a little in the pan.

Add flour and mix well. Cook for about 1 minute.

Add broth a little at a time to incorporate without lumps. Add thyme.

Cook for another 15-20 minutes until thickened and everything is cooked through.

Serve over hamburgers, steak, potatoes. Anything your heart desires!  You can also use it to make tater tot casserole.