I’m always on a quest to see how many things I can cook on my favorite outdoor appliance, the grill. Yes, I know this is typically a man’s toy, but not here at this house. That grill is ALL MINE.
I used to watch Bobby Flay make pizzas on the grill, (back when I had time and energy to watch cooking shows without feeling inadequate) and I was so inspired.
Let’s just say that it is a little difficult, more like a little awkward, the first time (i.e. don’t do this with an audience). But once you figure it out, it is the best way to make a pizza and produces the best tasting crust.
For this post, I made barbeque chicken pizza. But, you can make anything you want with any toppings your heart desires.
This recipe is more about the method of making the pizza than the actual type of pizza itself.
Grilled Pizza
Ingredients
- Uncooked Pizza dough either make your own or use store-bought
- Olive Oil
- Toppings of your choice
- I used:
- 2 cups cooked chicken
- 1 cup caramelized balsamic onions
- 1 cup cooked fresh corn
- 1 cup cilantro
- 1 cup barbeque sauce
- 1 pkg. "pizza" cheese store-bought combo of Parmesan and mozzarella
Instructions
- Turn your grill on high heat.
- Make your pizza dough from scratch or buy store-bought. Either way, roll out on a floured cutting board until it is in a rectangle shape. It does not have to be perfect.
- Transfer pizza dough to a baking sheet.
- Brush one side with olive oil. It will need to be greased, so don't skimp.
- In the meantime, have all of your pizza toppings cooked, chopped and ready to go on a plate.
- Carefully flip baking sheet over onto grill and pizza crust should fall right on it. You can use tongs to straighten it out and or get it out of a crumpled up mess.
- Close grill and turn heat down to low.
- Wait just 2-3 minutes and check the underside of the dough to see that it is not burned. Brush olive oil on other (raw) side of crust.
- Using tongs and a large spatula, flip the crust over. It should be puffed up.
- Cook the other side only about a minute or two.
- Now get your plate of toppings out and go in the following order: sauce, toppings, cheese, herbs.
- Close the grill for two minutes, or until cheese is melted.
- Taking an unrimmed baking sheet, using a spatula, slide the pizza off the grill and onto your baking sheet.
- Cut and serve.
Nutrition
On to the step-by- step photo montage. I was not going to leave you hanging with just a picture of the finished product on this one.
Turn your grill on high heat.
Make your pizza dough from scratch or buy store-bought. I swear by the Weisenberger Pizza Dough that comes in a packet. Weisenberger products are based in Midway, Kentucky. They also make wonderful grits.
Roll out dough on a floured cutting board until it is in a rectangle shape. It does not have to be perfect.
Transfer pizza dough to a baking sheet.
Brush one side with olive oil. It will need to be greased, so don’t skimp on the oil.
In the meantime, have all of your pizza toppings cooked, chopped and ready to go on a plate.
Carefully flip baking sheet over onto grill and pizza crust should fall right on it. You can use tongs to straighten it out and or get it out of a crumpled up mess.
Close grill and turn down heat to low.
Wait just 2-3 minutes and check the underside of the dough to see that it is not totally burned. Brush olive oil on other (raw) side of crust.
Using tongs and a large spatula, flip the crust over. It should be puffed up and harder, resembling a flat bread. Cook the other side only about a minute or two.
Now get your plate of toppings out and go in the following order: sauce, toppings, cheese, herbs.
Close the grill for two minutes, or until cheese is melted.
Taking an un-rimmed baking sheet and using a spatula, slide the pizza off the grill and onto your baking sheet.
So the method is basic, but a little different than a regular pizza.
- Pizza dough cooked first alone.
- Sauce added.
- Toppings added. Recommend that any toppings you want “cooked” be done in advance. You don’t grill this pizza long enough to cook any of the toppings, and since the heat is coming from the bottom, it just cooks the crust.
- Cheese added and any fresh herbs.
- Close lid to melt the cheese.
Note to reader: do not expect perfection. I’ve lost a couple pizzas in the transfer from the grill to the baking sheet. And, I’ve almost lost the crust leaving it on too long. This is a quick operation and you have to have all ingredients ready to go right by the grill. I liken it to giving a baby a bath. Everything has to be in arms reach or it’s all going downhill!
Cut and enjoy!
