still grilling

grilled pizza

Are you tired of all of our grilled recipe posts lately? Too bad! I’ve got grilled pizza for you today. And let me tell you– it’s delicious and oh so simple! I am a big fan of veggie pizzas and a classic Margherita pizza is my favorite. But a little prosciutto never hurt anyone, so I added a little to this pie.

toppings ready to gobubbles

The key to grilling pizza is having all of your ingredients prepped before you head outside to the fire. Once you put the dough on the grill, you have to work fairly quickly to get your toppings on, so be prepared. This recipe would be extra delicious with homemade crust and sauce, but store-bought ingredients also result in a yummy pizza!

hot off the press

grilled pizza
printer-friendly recipe
adapted from the
makes 1 pizza

Pizza dough
Olive Oil
Pizza sauce
Toppings (mozzarella, Roma tomatoes, prosciutto, and arugula)
Black pepper

Heat the grill to medium-high. If you have a choice on your grill between direct and indirect heat, set it up so the pizza is over direct heat. Gather your ingredients and toppings and set everything up near the grill for easy access. Also have your tools close to hand. You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. We use a pizza peel to get the pizza off the grill and to the cutting board.

Prep your dough. It should be stretched or rolled out into a thin circle. Brush the dough with olive oil. Take the lid off the grill. Lay the dough round on the grill, olive-oil-brushed-side down. Brush the top of the dough with a thin layer of olive oil too. Let the dough cook for about 3 minutes, with the lid off. Use the tongs to lift up the dough from time to time, checking on how it is doing. You want nice grill marks on it, but you don’t want the dough to get crispy or too charred.

Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. Top the pizza quickly: Spread on a thin layer of sauce, some cheese, and toppings. It shouldn’t be too heavily loaded, or the pizza won’t cook well. Put the lid on and cook for about 5 minutes.

Remove the lid and check the pizza. The edges should be crisp and well done, and the cheese should all be melted. Drag the pizza off with the spatula or tongs or with a pizza peel. Let cool for 3 minutes, then cut into pieces and eat! (I waited to top the pizza with arugula after the pizza was done as well as with a drizzle of olive oil and some freshly cracked black pepper.)

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One Response to still grilling

  1. Lisa says:

    Yum!!! Totally trying this! 👍

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