The first time I saw a recipe for grilled pizza I was skeptical. I thought the pizza might stick to the grill or that it just wouldn’t be that much better than making pizza in the oven on my stone. I was wrong! It happens occasionally ;). I will definitely be making lots of grilled pizza from now on. The crust gets really crispy and the grill gives it a nice charred flavor. And since it’s still pretty hot outside, you can have homemade pizza without heating up the oven. I topped mine with some store-bought sun-dried tomato pesto and lots of veggies – it was delicious! I’m pretty much in love with sun-dried tomato pesto now =). But you can use whatever toppings you like – the guys thought it would have been better with some meat. Enjoy!

Grilled Pizza
for the dough:
3/4 cup water (80-90 degrees)
2 tbsp vegetable oil
2 cups bread flour
1 tsp sugar
1/2 tsp salt
2 tsp active dry yeast

toppings of choice (I used sun-dried tomato pesto, ricotta cheese, banana peppers, bell pepper, tomato, mushrooms, mozzarella cheese, and parmesan cheese)

1. Combine all ingredients in bread machine as directed. Program for dough. If you don’t have a bread machine, you can use store-bought dough, your favorite dough recipe, or this recipe.
2.  To prepare your pizza, heat up your grill (either gas or charcoal is fine) and spray the grates well with non-stick spray. Also, spray the BACK of a cookie sheet well with non-stick cooking spray. Set aside.
3. Roll out your dough on a lightly floured surface to roughly about 12†in diameter. It doesn’t have to be perfect! Carefully transfer the pizza dough to the back of the greased cookie sheet and carry outside to the grill.
4. Gently, lift the dough off the back of the cookie sheet and onto the grill. Close the grill and cook for about 5 minutes, checking occasionally. The dough should be starting to bubble up and if you check the bottom, it should be looking a little charred.
5. Slide the dough off the grill and back onto the back of the cookie sheet. Flip pizza so the charred side is on top then spread pesto all over the top. Add toppings of your choice.
6. Carefully slide dough back onto the grill, close top and cook for another 5-6 minutes, checking often. When done, the crust should be puffy, the bottom slightly charred and the cheese melted.
7. Slide your finished pizza back onto your cookie sheet, let cool and slice up!
*adapted from Eat, Live, Run

Categories: Main Dish, Pizza

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