Grilled Baby Pizzas - or (like Mario), say Pizzameobas!

I'm pretty serious about kids in the kitchen. I teach mine the real stuff - how to use a knife, how flour works, why yeast makes things rise - but I'm also very careful. I have a strip of painter's tape across the floor - that's the Zone. If they just don't need to be there, I tell them to step out of the Zone. This is certainly a case of Kids in the Zone. Once the elements are together - get them in it. Depending on their ages and maturity level, they can work their own pizza doughs, throw it on the grill, put together their toppings - whatever they are old enough for - you make the adult call. But I love this combo - each element is simple and easy, the pizzas are fresh and delicious, and the kids are all happy! What's not to love?

See Blog entries for Perfect Pizza Sauce and Pizza Dough

1 recipe Pizza Dough
1 recipe Perfect Pizza Sauce
1 lb mozzarella cheese, grated
Several large sprigs of fresh basil, picked but with the leaves whole
Any toppings you wish - we stick to classic Pizza Margarita most of the time, but I'm not above smacking some pig on that pizza. Pepperoni, sausage, olives, onion, peppers - just keep the toppings sparse, and you're Golden. If they're too heavy, you've got Deep Dish Chicago Style - lovely in itself - but not suited for this.

1. I divide the Pizza Dough recipe into six pieces - I have four kids, and one is 12 - so four of us get one each, and the 12 year old gets two. That recipe doubles easily - so make a second batch if you need to. If you break out the rolling pin, and roll each piece to about 1/4 inch, you'll get crispy, thin crust pizzas. If you smack it out by hand you'll get chewier, thicker crusts. Either way you'll get 'amoebas'. Love it.
2. Stick each pizza crust on a hot grill - 400F to 450F. Let it cook for two minutes, or until you see bubbles form and the edges puff. Flip the dough and cook another two minutes. The dough at this point should be firm enough to handle toppings. 
3. Pull off the grill. Top with sauce, mozzarella cheese to your liking, and a few torn basil leaves. 
4. Put back on the grill. Turn temperature to low, or put on the slow part of a charcoal grill. Close the lid, and give the pizzas about five-six minutes, or until cheese melts.
5. About halfway through, give each pizza a sprinkle of Parmesan, and close the grill lid again. This should satisfy your urge to open the grill to check. Don't do it again - if you really have a slow/low grill, you're OK. Leave it.
6. At the end of the five minutes - check. You should have melted cheese and crispy edges. If not - give it another minute.
7. That's it - serve it immediately. If you're at my house - the kiddos will be lined up at the grill with their plates looking like Charles Dicken's characters.