When the weather is warm, the last thing you want to do it heat up the house by cranking up the oven. But there’s still a way to enjoy a favorite on that outdoor grill with exceptional outcomes. I would argue that this pizza is better than when made in the oven as it more closely resembles an authentic Italian pizza crust with bubbly pockets of air and that perfect, thin crust with a crunch.
Wrong…wrong again. Ye with little faith, dear husband-o-mine.
Lucky for him he swallowed his pride, admitted he was wrong, and enjoyed 3 portions of this pizza. Needless to say, grilled pizza is likely to become a warm weather staple in our house, and he was more than impressed with the result. Me, too. 😉
Pizza on the Grill adapted from All Recipes
1 (.25 oz) package (2 1/4 tsp) active dry yeast
1 cup warm water (105-110 F)
1 pinch sugar
1 1/2 tsp kosher salt
1 Tbsp olive oil
3 1/3 cups all-purpose flour
2-3 Tbsp herbs, chopped (I used sage, rosemary, thyme, oregano)
4 tsp olive oil, divided
3/4 cup pizza sauce (3 tablespoons per pizza)
2 cups part-skim mozzarella cheese (1/2 cup per pizza)
*Toppings of choice (we used zucchini ribbons, kalmata olives, feta, fresh mozzarella pieces, turkey pepperoni, roasted red peppers, fresh crushed garlic, roasted grape tomatoes)
In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead in the herbs until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down. Set aside to rise for 1 more hour, or until doubled again.
Preheat grill to a temperature of about 350 F. Punch down dough, and divide into 4 pieces. Form each piece into a round or square pizza 9-to-10-inch dough, about 1/6-inch thick.
Note: Have olive oil for topping and a pastry brush nearby the grill, along with your pizza sauce, mozzarella, and any toppings. You will also need 1 large spatula that is safe to use on the grill (i.e. not plastic). Have plates ready for serving, as well.
Brush one side of each pizza dough with 1/2 teaspoon olive oil and flip oiled side down onto the grill grates. Drizzle the other side with 1/2 teaspoon olive oil and brush to distribute with a pastry brush. Rotate the pizza 1/4th turn every 30 seconds or so. When the bottom side has nice grate marks and the pizza has puffed up, flip it onto the other side. Immediately spread 3 tablespoons pizza sauce, 1/2 cup mozzarella and all of the desired toppings onto the pizza. Close the lid and allow to cook for 1-2 minutes, checking the bottom of the dough each minute to be sure it doesn’t burn. Continue to rotate 1/4th turn to ensure no burning. The entire process will take 5 minutes or less, depending on how hot your grill is and how close to the heat source your dough is. I recommend starting with 1 pizza and never grilling more than 2 at a time. Yield: Four 9-inch pizzas (8 small servings, 1/2 pizza each)
Nutrition Information (per serving)*: 285 calories; 8.4 g. fat; 15 mg. cholesterol; 729 mg. sodium; 39.6 g. carbohydrate; 0.6 g. fiber; 13.4 g. protein
*not accounted for in nutrition information
Result: Why did I not attempt grilled pizza years ago? We have so been missing out…ENJOY![/print_this]
Quick Tip: To make this a quick meal, try pre-made pizza doughs such as those available at Trader Joe’s!
Question: What would go on your perfect pizza?
Back to the grind…