Grilled Pizza

Grilled pizza. Is there any other kind? You’ll never go back to baked pizzas again after you’ve tried these! The smoky flavor from the grill add so much flavor to the crust you will die!


Grilled Pizza

Prepare a batch of pizza dough.  While the dough is rising prepare the sauce by making a recipe of garlic bread sprinkle, and add 3 Tbsp of the sprinkle to about 8 oz of your favorite marinara sauce puréed. You can also skip the garlic bread sprinkle, and combine a little bit of olive oil with fresh oregano, basil, garlic, onion powder, and salt. Brush that oil mixture on your dough after you have grilled one side of the crust and flipped it.  You could then add sauce, cheese, and toppings, or skip the sauce and just do mozzarella, sliced tomatoes, and fresh basil. Either way, prepare all of your toppings and grilling spatula’s on a tray to take out to the grill and run on your grill to a medium heat.
Once your pizza dough has finished its first rise, you can begin to shape the dough into personal pizza sizes by hand for an artisan look (which I prefer) or roll them with a rolling pin. Either way, if you’re going to grill pizzas you want to keep the size fairly small or else they will be very difficult to work with on the grill. To start out, put two or three of your shaped dough rounds on your well oiled, well heated grill. Wait for about 30 seconds until there’s grill marks on the bottom and then flip the dough over. If the dough is sticking to the grill, oil one side of the dough before you start grilling. You’ll want to work quickly to put on your toppings and then close the top of the grill for the cheese to melt.  You’ll want to go light on the toppings and keep them sliced thin so that they will be able to cook through without burning the crust. This will only take a minute or two so stay by the grill and have a plate ready for transferring. If the bottom of your crust is getting overcooked you can put it on the top rack away from the flames to finish the cheese melting.