• 8th May
    2012
  • 08
Post

Grilled Pizza

Light sides are the perfect match for pizza:

Instructions:

Heat your grill until it’s nice and hot, around 400 degrees.  In order to cook the pizza evenly you’ll want somewhat indirect heat, which you can achieve by spreading the coals more heavily around the edges of the grill, or if you have a gas grill, by turning the burners directly under the pizza a little lower than the ones on the sides.

(Tip: if you like a more charred crust, you can raise the temperature of the grill even higher - traditional coal burning ovens can get as hot as 800 degrees - but you’ll need to top it with the cheese first, before the sauce, in order to give it a chance to melt.)

Important:  Prep your toppings while the grill is heating, so they’ll be ready to go since the dough will cook quickly once it hits the grill (the whole process takes about 6 minutes from start to finish).  Heat the sauce, grate your cheese (we used fresh mozzarella and a little bit of shredded Parmesan), and lay out any other toppings you’d like to use.

Once the grill is hot, take the pizza dough and roll it out on a lightly oiled or floured surface to desired thickness.  We prefer a thinner crust on the grill, as it cooks thoroughly without burning the bottom.

Take the flattened pizza dough and drop it directly onto the grill (we do not grease the grill, as long as the grill is hot and clean the pizza will not stick).  It should only take a couple of minutes before it starts bubbling and the bottom side of the crust firms up.

As soon as that happens, flip it and let the top cook for a couple of minutes (you can use a metal spatula to lift an edge to check on it).  Once the top looks good, flip it one final time (right-side up again) and top it with the sauce, the cheese, and your other toppings.

The ‘double flip’ helps cook the crust through, and gives you a nice hot surface to lay your ingredients on while you apply the final char to the bottom.  Give it another 2 or 3 minutes, enough for the cheese to melt and for the bottom to develop a nice bit of crunch and char, and then take it off.

Slice and serve immediately.

Here is a shot of the underside:

Note:  We used fresh jersey tomato sauce, local multigrain dough and fresh local mozzarella cheese that we grated ourselves.  Feel free to pile on the vegetables!

Do try this at home!

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