How to Make a Quick Grilled Pizza
Pizza on the Grill?
Forget about hamburgers and hot dogs! I know you think I'm crazy, but live a little! Hamburgers and hot dogs are great, and they are certainly a quick and easy summer meal. But kick it up a notch, and try something different that is just as quick. One of my all-time favorite things to grill, especially in the summer, is pizza! The grill gives it that super crunchy crust like it was cooked in a brick oven. Plus, it's hot right? Don't heat up your kitchen; use your grill!
Here Is How You Start...
Depending on what dough you get, you will need to prepare your dough. If you got regular pizza dough, you will need to roll it and stretch it out to the shape you want. Make sure to use lots of flour or cornmeal under your dough. I use the Pillsbury dough, so I just unroll it out of the can and place it on my pizza peel. I don't even mess with it, no stretching or rolling required! This is one of the reasons why it is my favorite dough! I take my pizza wheel and cut it into four large rectangles. You can certainly make smaller ones, any size you want. It is totally up to you. Then, and this is important, brush on some good quality olive oil onto the top of the pizza dough. This is going to be the side you flip onto the grill, face down when you start.
Oh, at this point if you haven't done so, you should heat up your grill. All grills cook differently, so you will need to monitor the temperature closely. I would start on a low-medium setting. You don't want to burn your crust. Make sure the grill is super clean also.
While your grill is heating up, you will want to get all of your ingredients ready. The process goes pretty quick, so you don't want your crust to burn while you are prepping ingredients. I usually use leftover meat sauce, but you can use any sauce you like or even a good quality jar sauce. You may want to heat your sauce up a minute or so in the microwave, so it is warm. Next, get your cheeses ready. I usually add some freshly grated parmesan cheese and, if I have it, ricotta cheese too. Of course, shredded mozzarella and any other toppings you wish to add. Pepperoni, sausage, meatballs, peppers, onions, whatever your heart desires! That's the fun of making your pizza at home.
After getting all of your ingredients together, put it on a tray to carry outside. Make sure you also bring any utensils you will need to scoop the sauce or grate the cheese.
Once your grill is ready to go, simply place the oiled side face down on the grill. Don't worry if the shape gets messed up, it all tastes the same. The dough will puff up as it cooks, and any mistakes will be covered up with yummy sauce and cheese!
- 1 pizza dough
- 2–3 cups sauce
- 8 oz. shredded mozzarella
- Preheat and clean your grill
- Prepare your pizza dough. (Roll out and stretch, make into desired shape)
- Place on pizza peel or large cookie sheet to transport to grill.
- Brush the top of your individual pizzas with olive oil.
- Place each individual pizza oil side down right onto the grill.
- Allow to cook for a couple of minutes until brown and crispy. Watch the temperature so it doesn't burn. While cooking brush the tops of the dough with olive oil.
- Once to your desired crispiness flip the pizza over, oil side down, onto the grill. Use a spatula or tongs.
- Start putting on your toppings. I start with sauce, then grated cheese, then mozzarella.
- Keep an eye on your temperature, you don't want your pizza to burn while your cheese is melting. If needed move your pizza to a warming level if the crust is browning too quickly.
- Once your cheese is melted take off the grill. Cut into servings and enjoy!
Here Is How You Start...
While the dough cooks oil the side facing up by brushing on some more olive oil. After it is nice and brown give it a flip. I find a large spatula works well.
Add all your toppings. Keep an eye on the temperature here, you don't want to burn your crust. You may want to turn the heat down so that the toppings melt.
Does This Look Delicious or What?
Now You Are Grilling Pizza!
After all of your toppings are on, close the top. Make sure to check every few minutes to make sure you aren't burning the crust and at the same time your toppings are melting. Your pizza is ready when you get the desired melt on your cheese and the desired crispness of your crust. It does take a little practice to know your grill temperature and how long you need to cook your pizza on your grill.
If this is your first time you are better checking frequently so as not to burn the crust. If your grill has a multi level "warming" area that can come in handy when your grill gets too hot. Sometimes I move my pizza to the top level to get the cheese to melt and stop the crust from cooking. With practice you will be a grilled pizza pro!
I hope you enjoy this quick and easy summer meal. I know it is one of favorite summer meals and who doesn't love pizza? Let me know in the comments what you think!
What's the Secret?
I like to keep it simple. Why bother with recreating the wheel and stressing out if you don't need to! I buy pre-made pizza dough. You can find pizza dough, oftentimes, in the freezer or refrigerator section of your supermarket. If you can't find it there or if you prefer the real deal go to your local pizza place and ask to buy one. Many are very happy to sell you a dough. I've used store-bought and dough from the pizza place. Both are great, but I have another preference. What is it? You are not going to believe me! Seriously, you won't! It is Pillsbury, yes the one from the can! Why? A couple of reasons actually.
First, the Pillsbury dough I never have to mess around with, no kneading or stretching. That saves me a bunch of time! Second, I love the flavor and texture. Whenever I make homemade pizza at home with regular dough, I find I can never get it just perfect. I know my pizza skills are lacking, I am certainly no pizza expert! But, it really shows when I use the regular pizza dough!
Second, the Pillsbury dough is really light and gets a super crunch. It isn't doughy, just lovely! I like the thin crust Pillsbury dough, sold in the longer can. I've used both but just found that the thin crust is perfect for me. So let's get started now that you know my secret!
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