Summer food: Pizza on the grill

 

There’s
something wonderful about grilled pizza.  The bottom edge of the crust
is crisp and brown.  The top is chewy.  And the whole lovely thing, from
crust to toppings, is infused with the wonderful flavor of the grill. 
If you’ve never grilled a pizza yourself, you might think it is
difficult, but it’s not.  Here are a few pointers to get you going.

1.  Start with a good pizza dough recipe like this one.  
Once you’ve allowed the dough to rise an hour or so, punch it down and
divide the dough into pieces about the size of tennis balls.  Make sure
the dough has enough flour kneaded in so as not to be sticky. Roll the
dough fairly thin, and place each round on a floured cookie sheet to
rest until you are ready to carry it out to the grill.

2.   Preheat the grill to a medium heat.

3.  Gather your pizza sauce (here are some amazing ideas)
and all the ingredients you plan to use. For grilled pizza, you quickly
add toppings after you put the dough on the grill, so get organized
before you go out to the grill.  I put all my toppings in small bowls on
a cookie sheet for easy transport. 

4.
Flop a round of dough directly on the preheated grill.  Don’t worry if
it lands a little crooked– for grilled pizza, rustic is great.  Quickly
spread on a thin layer of sauce and a sprinkle of cheese, then add your
other toppings. Grilled pizza will turn out better if you’re not too
heavy-handed with the toppings. Once you’ve got your toppings on your
pizza, add just a bit more cheese, and shut the lid of the barbecue
grill. 

5. Let it cook for a couple
minutes, until the underside of the crust just starts to brown.  Using a
large long-handled spatula, rotate the pizza a quarter turn.  Close the
grill, and let it cook for a couple more minutes, until the bottom of
the crust is cross-hatched with nice medium brown markings, and the
cheese on the top of the pizza has melted.

6.  
Remove your pizza from the grill and place it on a cookie sheet to
bring indoors to cut.  Add your next round of dough to the grill and
repeat with more toppings.   I love to make each pizza different.  The
one on the left in the picture above has pepperoni, mushrooms, fresh
spinach, and cheese.  The one on the right is topped with cheese, bacon
bits, and little dabs of cream cheese all over the surface.Yum!  Have
you grilled pizza before?  What toppings are your favorites?

{ 3 Comments }

  1. We do a grilled pizza with pesto, kalamata olives, artichoke hearts, sun-dried tomatoes, and a sprinkling of goat’s milk feta, in addition to fresh mozzarella. Yum!

  2. A friend of mine made a “Jalapeno Popper” pizza and it was fabulous! Spread some cream cheese on the crust, top with jalapeno peppers (she used jarred…) and top with cheddar cheese. Yum, yum, yum!!!

  3. Yum! We usually just do a quick saute of onions, mushrooms, and peppers for the grownups, and plain cheese or pepperoni for the littles. I love more sophisticated versions like Katie mentioned, but usually end up going with the tried and true for the kids ( :