Description
Learn how to make delicious grilled pizzas with this easy tutorial and recipe.
Ingredients
- olive oil
- pizza dough*, rolled out to your desired size and thickness (I recommend 1/2-inch thick), then sprinkled on both sides with flour or cornmeal
- sauce (a classic tomato pizza sauce, or pesto, or simply olive oil, etc.)
- toppings** (cheeses, vegetables, proteins, you name it — just be sure that they are bite-sized and thinly-sliced, if needed)
Instructions
- Prepare all of your ingredients and toppings in advance.
- Heat the grill to high heat. Brush the grates with olive oil, keeping extra olive oil on hand so that you can keep brushing the grates between each pizza.
- Carefully slide the rolled-out pizza crust onto the hot grill. Cover the grill and cook for 1-2 minutes, or until the underside of the dough is cooked and lightly golden and the grill marks can be seen. Use a pizza peel or tongs to pull the pizza dough off the grill, then flip it over onto a flour- or cornmeal-sprinkled surface, so that the grill marks are on top.
- Spread your desired sauce (or olive oil) on top of the dough. Then sprinkle on your desired toppings, being careful not to layer them on too thick.
- Slide the pizza back onto the grill ,cover it, and cook the pizza for an additional 1-2 minutes, or until the underside of the dough is cooked and lightly golden and the grill marks can be seen and the toppings on top are cooked and/or the cheese melted as desired. Remove the pizza from the grill, slice it, and serve immediately.
Notes
*I prefer to use my favorite Whole Wheat Pizza Dough recipe. But I also love Jenna’s recipe for classic pizza dough made with all-purpose flour. Or you can even buy unbaked pizza dough balls at most pizzerias. OR, use store-bought pizza dough or pita bread or naan. (If the store-bought ingredients that you buy are already completely pre-cooked, then skip the pre-grilling step and just top them with sauce and ingredients and grill them for 1-2 minutes, or until the underside of the dough is cooked and lightly golden and the grill marks can be seen and the toppings on top are cooked and/or the cheese melted as desired.)
I also prefer making smaller (8-10 inches in diameter) pizzas, but you can go with whatever size you’d like.
**Any classic pizza toppings will work with grilled pizzas! Just keep in mind that some fresh toppings (i.e. greens like arugula) may not need to be cooked and can be added instead as a garnish after grilling. If you need suggestions, here are some favorites:
Sauces: Alfredo Sauce, Olive oil, Pesto, Tomato Sauce, etc.
Cheese: Mozzarella (a classic — I recommend fresh!), blue cheese, cream cheese, feta, goat cheese, gorgonzola, Monterey Jack, provolone, ricotta, etc.
Protein: Bacon, Canadian Bacon, Hamburger, Meatballs, Pepperoni, Salami, Sausage (Italian, chicken, vegan, etc.), Shrimp, etc.
Toppings: Almonds (Slivered), Artichoke Hearts, Basil, Black Olives, Broccoli, Green Olives, Green Pepper, Jalapeno, Mushrooms, Pepperonicini, Pineapple, Red Onions, Roasted Garlic, Roasted Red Peppers, Spinach, Sun-Dried Tomatoes, Tomatoes, Yellow Onions, Yellow Squash, Zucchini, etc.