A friend and I were walking one morning and she was telling me about how they made grilled pizza… Grilled pizza? I had heard of it, but dough on a grill? Seems like a sticky nightmare. I’m here to tell you it is LIFE CHANGING! Seriously. It’s so quick and easy and you can change it up with different toppings! I found a website that gave direction on how to grill a pizza (SimplyRecipes.com) – I’m telling you… this is one you want to try! Check out the link I provided for details, but here is what I did:
HOW TO GRILL PIZZA
I bought pizza dough at the grocery store. Many stores now have it in their bakery section. You can also make it yourself, either way works!
Turn your grill on high.
Get your toppings ready, because once the pizza comes off the grill you work swiftly to get it back on, so it’s important to have everything ready to use… The top pizza I used pizza sauce, cheese, fresh mushrooms* and fresh basil. I had posted this photo on Facebook and mentioned that it was beyond fabulous, but the mushrooms made it a little watery, and I received a comment back from a master pizza maker… the secret? Sauté the mushrooms first! Tada! That did the trick!! You can make it traditional with pizza sauce or step out of the box and try just olive oil, cheese, red onion and olives – that was nice too…
Ok… next step… let the dough sit in a olive oil coated (lightly) bowl with a clean towel over it for about 30 minutes.
Then shape the dough, first by flattening with hands, then pick up and let it hang to stretch. I find this approach works best. You can use a light dusting of flour to keep it from sticking to the counter/your hands, etc. I cut the dough in half first and I make two pizzas with one package of pie dough, it seems easier to handle that way.
Shape them how you like, they don’t have to be round… I like my funky shapes… Place them on a rimless baking sheet or an upside down cookie sheet. If the dough seems sticky, dust with a little cornmeal or flour…
Once the grill is hot, oil the grates with olive oil. We used paper towels dipped in olive oil and used tongs…
Slide the crust on to the grill (or sometimes it’s easier to pick it up and plop it on the grill, whatever works for you)…
Then IMMEDIATELY CLOSE THE GRILL… cook approximately 2 minutes, check it if you smell burning. It’s ok for the crust to get charred a bit. You can check it part way through to see if its browning evenly, if not rotate it a bit if you can. Ours has never taken more than 2 minutes.
Now remove the dough from the grill, and place on the rimless baking sheet COOKED SIDE UP.
Make a mad dash to wherever your toppings are located, hopefully nearby… place the toppings on the cooked side of the dough. Add sauce or olive oil, then cheese, veggies, meat, but go lightly on top or it will be soggy and heavy. This one was made with olive oil instead of sauce, asiago cheese (Trader Joe’s!), red onion (next time I would sauté first) and olives.
Time to get it back on the grill!
and… CLOSE. THE. LID. Wait about 2-3 minutes until cheese is bubbly and bottom starts to char.
Then sit back and enjoy! Have you ever tasted crust like that? So heavenly light and crispy… just like it was made with a wood burning oven. Out of this world!!
F L A S H B A C K
O N E Y E A R A G O… Winslow Homer – The Veteran in a New Field
T W O Y E A R S A G O… Live Oak Beauty on the Water in Meggett, SC
Catch you back here tomorrow!