This was fast and super easy. Although I did not label this a 'Mommy Meal' cause you really can't take your eyes off the pizza while it grills, and it is not easy to pull off if you've got toddler craziness going on. The only way I pulled this off was by parking them in front of Spongebob. Although I will say I was able to pull it off in a single 15-minute episode. Most of my dinners require at least 2 Spongebobs.

Tried & True Pizza Crust Dough

Make this in advance. I usually double the recipe and freeze half for later. You can substitute store-bought frozen pizza dough that has been defrosted, although the best thing to do is ask your local pizzeria to give you a couple pounds of dough fresh. Most are willing to do it. It freezes well if you will not be using it within a few days.

• 2 cups AP flour
• 1 1/4 cups whole wheat pastry flour
• 1 Tbsp kosher salt
• 1 Tbsp sugar

Combine in a large bowl or in the bowl of a stand mixer. Create a well (hole in the middle) and add:

• 1 package or 2 tsp instant/rapid rise yeast
• 3/4 cup warm water
• 1/2 cup room temperature dry white wine or beer
• 2 Tbsp extra virgin olive oil

Let this sit for about 5-10 minutes or until you see small bubbles forming. This means the yeast has been activated. Stir with a wooden spoon or mix with a dough hook until the ingredients are incorporated. If the mixture is sticky, sprinkle it with flour and mix. Add more flour and mix until the mixture pulls away and is no longer tacky. Knead the dough until it is smooth and it no longer breaks when you knead it and it doesn't stick to your hands. Place in a large oiled bowl. Cover with plastic wrap and set it in a warm spot in your kitchen until it doubles in size (approximately 1-2 hours). Punch it down on a floured surface and cut into 2 portions. Place these dough balls on a greased cookie sheet or baking dish, cover with plastic wrap, and refrigerate for at least 12 hours, but up to 3 days. This will make 2 roughly 12-14 inch pizzas or 4 mini-pizzas.

When you are ready to make the pizzas, get your toppings ready and laid out next to the grill. Everything you use on these pizzas should be fully cooked. The toppings will get warm and the cheese will melt, but they won't really brown on top. Roll out your pizza dough on a lightly floured surface until it is about 1/4 inch thick. Oil it on both sides with extra virgin olive oil and throw it on a sheet pan to take out to the grill. You will need either a pizza paddle or a large metal spatula to flip these. If you only have a small metal spatula, just make smaller pizzas.

For the topping this time, I didn't do anything fancy. I just raided my pantry, herb garden, and fridge. But I did have all of the toppings in little ramekins, laid out on a quarter sheet tray and ready to slap on the pizza the second I flipped it over.

Toppings at the ready:

Pizza Margharita w/ Olive Toppings:

• 4 Tbsp jarred tomato sauce
• 1/2 pound fresh burrata or mozzarella, sliced 1/3 inch thick & sprinkled w/ salt & pepper
• 1/4 cup sliced pitted kalamata olives
• 1/4 cup shredded Mozzarella cheese
• 1/2 cup shredded fresh basil (put on after the picture, unfortunately)

White Chicken Pizza Toppings:

• 3-4 Tbsp extra virgin olive oil
• 1/2 cup cooked chicken (think leftover rotisserie or even deli slices)
• 3 scallions, sliced thinly
• 1/2 pound fresh burrata or mozzarella, sliced 1/3 inch thick & sprinkled w/ salt & pepper
• 1/2 cup shredded Mozzarella cheese
• Whatever olives didn't go on the other pizza

Heat the grill to medium heat. Oil the grates with tongs and a paper towel dipped in vegetable oil. Throw the pizza crusts on the grill, and try to avoid any known hot spots you might have. After 2-3 minutes, the crust will start to bubble a bit. Flip immediately (see pro tip below) and throw your toppings on. Close the grill lid and cook for another 2-3 minutes and remove. That's it. Like I said it's super single-Spongebob fast.

Pro Tip on flipping the pizzas: Take a large metal spatula and dip it in vegetable oil or spray both sides with an oil spray. Then slide under the dough in the same direction as the grate. Loosen it all around before attempting to flip. DO NOT BE AFRAID. Food can feel your fear and will mock you.

Bubbling Dough - When to flip ------------>