It’s Time to Grill Your Pizza

This has been our new summer obsession. Rollin’ dough, getting the fire started and grillin’ that bad boy pizza.

Grill + Pizza, well..is pure magic.

This won’t be a “recipe” post exactly, but more of a “run and do this now” kind of thing. You get it, right?

Grilling pizza is so easy, but you need to work FAST! During the rest of the year, we use our pizza stone, which I HIGHLY recommend!  We leave it at the bottom of our stove and it gives the pizza the crispiest crust ever. Really, invest in one and stop using your baking sheet. You’ll thank me later. We found our pizza stone at Sur la Table and I’ve seen them at Target as well.

So for this grilled pizza, well, you need a grill and you need to work fast! Get all your ingredients prepped and ready to go. Make your sauce and be sure it’s at  room temperature! (We’ve learned from mistakes that hot sauce well…turns into a very messy calzone!)

So let’s break this baby down:

Method:

1) Get your grill SMOKING hot! Ours gets to about 400 degrees F.

1) Get pizza dough. You can make your own or buy it made at Whole Foods or Trader Joes (way easier). Allow your dough to rest at room temperature for a few minutes before rolling out. We use about 4 oz of dough per pizza. Make sure to roll your dough as thin as possible.

3) Prep your toppings: sauce, cheese, sliced tomatoes, vegetables, meats, etc. Have it ready to go on a platter to place next to your grill.

4) Use a pizza peel to help transfer the pizza to the grill or, you can also use the back of a floured baking sheet. (See above photo).

5) Carefully place your dough on the hot grill and cook the dough on its first side for just 2-3 minutes. This happens very quickly and you’ll see the dough starting to bubble.

6) Now here’s when to work fast. Turn the pizza dough over and place it on your cookie sheet or pizza peel. You want the cooked side up and facing you. Add your favorite pizza ingredients on, but don’t over-do it. A little goes a long way.

7) Carefully place your pizza back on the grill to cook on the other side. You can close the lid for 2 minutes so the cheese melts.

8) Keep an eye on your pizza. You will see the sides crisping up. When done, remove to pizza pan (or baking sheet) and allow to rest for 3-5 minutes before cutting.

Print Recipe

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It’s Time to Grill Your Pizza

Author: Samantha Ferraro

Ingredients

• 4 oz pizza dough/ person

Possible Toppings

• Shredded mozzarella
• Sliced tomatoes
• Fresh basil
• Pepporoni
• Fresh ricotta cheese

Tools

• Pizza peel or back of a cookie sheet
• Rolling pin
• Grill

Instructions

• 1) Get your grill SMOKING hot! Ours gets to about 400 degrees F.
• 1) Get pizza dough. You can make your own or buy it made at Whole Foods or Trader Joes (way easier). Allow your dough to rest at room temperature for a few minutes before rolling out. We use about 4 oz of dough per pizza. Make sure to roll your dough as thin as possible.
• 3) Prep your toppings: sauce, cheese, sliced tomatoes, vegetables, meats, etc. Have it ready to go on a platter to place next to your grill.
• 4) Use a pizza peel to help transfer the pizza to the grill or, you can also use the back of a floured baking sheet.
• 5) Carefully place your dough on the hot grill and cook the dough on its first side for just 2-3 minutes. This happens very quickly and you'll see the dough starting to bubble.
• 6) Now here's when to work fast. Turn the pizza dough oer and place it on your cookie sheet or pizza peel. You want the cooked side up and facing you. Add your favorite pizza ingredients on, but don't over-do it. A little goes a long way.
• 7) Carefully place your pizza back on the grill to cook on the other side. You can close the lid for 2 minutes so the cheese melts.
• 8) Keep an eye on your pizza. You will see the sides crisping up. When done, remove to pizza pan (or baking sheet) and allow to rest for 3-5 minutes before cutting.

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