Tuesday, June 9, 2015

Summer Recipe: Grilled Pizza

Now that the days are getting longer and warmer I crave the lighter, cooling, fresh summer food!

Grilled pizza is probably my favorite for several reasons. The crust is crunchy and delicious. I don't have to turn the oven on inside the house and die from heatstroke. It's fast and easy and you can add whatever you want to it!

I like to make my own dough. Its super easy and you don't even have to let it rise (but its way better if you do!)

Makes two medium size pizzas. 

For the dough:
  • 1/2 tsp dry active yeast
  • 3/4 cups lukewarm water
  • 1/2 tsp salt
  • 2 cups flour

For the toppings:
  • 2/3 cup tomato sauce
  • 2-3 cloves garlic
  • a few leaves of fresh basil
  • 1/2 tsp  dried oregano
  • fresh mozzarella
  • 1/4 cup shredded Parmesan
  • your choice of vegetables and toppings.

Combine the yeast and water and let them sit for a minute. When the yeast has dissolved then add in the salt and flour. Using the dough hook attachment on my mixer I let it go on the lowest speed for a minute or two until everything is incorporated and it turns into dough.

Next, knead the dough for a minute with your hands by folding it on to itself and then pushing it down.

Now divide the dough into two pieces and knead them individually.

Grab a bowl (I just re-use the mixer bowl) and drizzle in a little bit of olive oil. Now roll the dough balls around in the bowl so they are coated with the olive oil.

Dampen a kitchen rag with hot water (then wring it out) and use it to cover the bowl. Its best if you let it rise for an hour. In the summer, the air is so warm that the dough rises quickly.

While the dough rises, prepare the toppings. I use the whole can of tomato sauce (I freeze what I don't use), add in 2-3 cloves of finely chopped garlic, break up the fresh basil with my hands into the can of sauce and add a little bit of oregano and mix it all up!

Slice the mozzarella and any veggies you will be using beforehand.

When you have finished with all of the toppings and the dough has risen, turn the grill on to high, with the hood down. Get it up to 400 degrees, give or take.

While it is heating up, roll out one of the dough balls. It should be pretty thin like 1/16-1/8 of an inch. If you will only be making one pizza, you can punch down the second ball of dough, put it into a Tupperware and freeze it to use later.

Open the grill hood and put the dough on for about five minutes on high heat. Bubbles will start to appear.

Keep checking it. Its important to get this part nice and browned and crusty because once you put the toppings on, you don't want it to get soggy.

Turn the grill down to medium-low and flip the dough. I love how it looks at this point, almost like naan bread. Its a bit of a mad rush get the toppings on! Go easy on the tomato sauce as once again you don't want the crust to get soggy!

Add the mozzarella, veggies, we do pepperonis or prosciutto, then sprinkle (liberally) with Parmesan.

Once you've added the toppings, close the hood on the grill until it reaches around 300-350 degrees (about 5 minutes) and everything is all gooey and melted! Keep an eye out. Every grill is different so don't burn your house down on my account!

Now it ready to take off the grill. Put it on whatever you will be serving it with, pizza stone, large plate, we use the cutting board. If you are make two pizzas, then heat up the grill again and repeat the steps!

I LOVE to add greens on top of my pizza. It makes the greens so much more edible! Some cherry tomatoes would have been nice too. A little balsamic vinegar...mmm yummy!

The kids love it too!



  1. it look so delicious. I make my naan on the grill and love the smoky flavor the dough get's from the high heat.