Pizzas on the Grill!

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Grilled Margherita Pizza

Grilled Margherita Pizza

Grilled Pepperoni Pizza

Grilled Pepperoni Pizza

During the hot summer months I try to cook as much as I can on the outdoor grill. Although I don’t really understand the logic…it’s hot out, I’m sweating, so I think I’ll stand in front of a hot grill watching pizza dough cook. At least inside the air conditioning is on and I would be cooler. But this is what we do, right? Summer = grilling.

I hadn’t tried grilling my pizza dough yet, but thought my recent family visit to my brother’s beach house might be a good opportunity. So I made the dough (recipe here), froze it, and took it for a ride.

I like to provide options when making pizza. Some like pepperoni, some veggies, some plain. So I divided the dough into four and with help from my mom (chopping detail) and my brother (grilling) made pizzas for a crowd! Photo credits to my daughter Cait who did a fabulous job with these pics and the fifty or so others which, while artistic, were not useful for this forum. I rolled out the dough and topped the pies and drank wine – we all had jobs.

I know you are thinking no way! I’m not flipping a flimsy dough onto a grill! it’s just not gonna end well! This really was very fool proof with my brother’s genius idea of using parchment paper so don’t be afraid to try it. Read on!

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You’ll need pizza dough (my recipe here), flour for rolling out, a rolling pin, parchment paper, a baking sheet, some tongs and a grill heated to medium, or about 400 to 425 degrees.

I quarter the dough to make four pizzas which turned out to be the perfect size for the baking sheet transfer to the grill method we used. Roll it out and let it sit for 5 to 10 minutes then roll again. This makes the perfect thin, crispy but chewy pizza my family loves.

Transfer the dough (by rolling onto the rolling pin) to a parchment lined, flipped baking sheet (so you have a flat surface to transfer to the grill.

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Slide the dough onto the grill, use tongs if you are nervous. Grill, poking any lumps that form, about 3 minutes until the bottom has good grill marks. Transfer parchment and dough back onto the baking sheet.

Flip the dough so the grill marks are now facing up. Put on your desired sauce and toppings. Return to the grill for about 8 minutes or until the edges brown and the dough is firm when the edge is picked up with tongs. Cool, slice and eat! Repeat with the rest of the dough.

Suggested toppings: red sauce, pepperoni and cheese; red sauce, green pepper, onion and cheese; pistachio pesto, sausage and cheese; red sauce, fresh mozzarella and fresh basil (Margherita pie); broccoli, red onion, pesto and cheese

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