I’ve always been intimidated by pizza on the grill but I decided to give it a go. The number one tip I found when searching recipes was to make sure you are organized and have all your prep work done. This is a biggie, as it only takes about 10 minutes once your dough hits the grill.
So prepare your ingredients ahead of time, and have them ready. It’s pizza so there’s no real need for an ingredient list. Put whatever you like on there! I used red and yellow peppers, onions, mozzarella cheese and Italian sausage. In my prep work, I cooked the sausage in a pan and set it aside on a paper towel covered plate to drain off some of the excess grease.
Once my toppings were ready, I fired up the grill to get it hot. Then, I got the pizza dough out. I bought ready made fresh dough at the supermarket. I put a little flour on the counter top and stretched the dough out to a rough large circle. (fig top mid)
When the grill is hot, brush some oil on the dough and place it on the grill. Some people like to use canola oil, but I like EVOO. Leave it on the grill for 60-90 seconds. Watch for the dough to start rising slightly. In the meantime, brush some oil on the other side. Then flip and cook the other side for the same 60-90 seconds. (see fig. right)
Here’s where it gets a little speedy. Take the dough off the grill and put it on a pizza pan (or baking sheet). Put your toppings on starting with sauce, then meat, then veggies and top with cheese. Put it back on the grill – pan and all.
The pizza should be done and ready to eat in 5-10 minutes, depending on the temperature of your grill. I like this recipe because you cook everything fast and on high – I think that’s a guy thing.
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