Grilled Pizza

Okay, this just might be the best grilled pizza ever! This recipe is adapted from the best-selling cookbook Pizza on the Grill, by Elizabeth Karmel. There are 100+ recipes in the book that will fill every pizza craving you’ve ever had and many you’ve never thought of.

To start, any good marinara would work, but for very little effort you can make a top-notch Marinara Sauce, (this is my favorite) in minutes. If using, make the sauce first and let simmer while you make the dough.

You could purchase the dough, but I find that it is an iffy venture. However, if you have a good pizza parlor close by that will sell you their dough, that is a good option. I would stay clear of most supermarket doughs. Too often, they are not fresh, they don’t rise much, look and feel a bit heavy and dense. That is pretty frustrating when you just want to get the pizza going and the dough won’t rise!

This is a foolproof recipe for Pizza Dough. It comes together and is ready for rolling out in short order.

I cut the dough into 4 or 5 pieces to make it easier to handle and this way, everyone gets their own pizza! If not using all the pieces, wrap the remaining rounds in plastic wrap and put in a freezer bag. This makes it much easier, the next time you want to make it.

Preheat your grill to high, give it a good 10+ minutes to reach very high heat.

While the grill is preheating, roll out the dough in coarse corn meal…no flour! This is a very thin, crunchy pizza and the corn meal makes a huge difference. Sprinkle and spread a little bit of olive oil on the rolled dough, add a little kosher salt and fresh ground pepper and place on a pizza peel or a sheet pan, oiled side up.

Transport your rolled out dough, tongs and a large spatula out to the grill. With two hands lift one side of the dough, lay the free end onto the grill, away from you. The oiled side should go onto the grill. Close the cover and stay close because this only takes about 2-3 minutes. Check after 2 minutes, if the dough bubbles a bit (and it should if the yeast is fresh), just deflate the large bubbles with the edge of the tongs or spatula. You will know it is done when you see the edges browning and when you lift the edge with the tongs, it should be stiff, like a plank. I prefer mine with a bit of char, so I leave it until it has a bit of burn on the crust. Remove the crust when it is to your liking.

With a pair of tongs and the spatula underneath to support it, remove the crust and put the uncooked side on your sheet pan or pizza peel, when transporting into the kitchen. This allows the cooked side to cool a bit and not steam and get soggy. If I am doing this for company, I will often prepare the crusts up to this stage, before anyone arrives.

When ready for the final cooking, sprinkle and spread a little oil on the raw side of the dough. Flip the dough over and to the cooked side, add a small amount of sauce and spread it around. Do not overdo it, a little goes a long way. Add your cheeses and toppings to your liking. The combinations, as you know are endless!

Turn your grill down to medium and with your tongs, slide the dough off of your sheet pan and onto the grill. This is where you will be pleased that it is not a really large, cumbersome pizza! Let it cook for about 5-7 minutes. It really depends on how hot your grill is, but again, stay close and with your tongs, lift and keep checking for doneness. When it is to your liking, lift the edge with your tongs and slide the spatula under the pizza, for support and transfer it to your sheet pan. You are now ready for the yummiest pizza you will ever make!

I know this sounds daunting, but believe me it is pretty simple. Try starting with only one or two pizzas, don’t overwhelm yourself with more than that until you’ve tried it and are comfortable. This will very quickly become a family favorite.

VARIATIONS
The simplest is Margherita, with the marinara, mozzarella and add fresh basil leaves when it comes off the grill. Adding pesto and roasted peppers, is another wonderful combination.

Try an all white pizza, with goat cheese, ricotta, and mozzarella. Hot off the grill, top with arugula, lightly dressed with olive oil, lemon juice, salt and pepper.