Like it: Grilled Pizza

Pizza is one of my favorite foods, and we make it ourselves almost every week. When the weather is nice, I make grilled pizza. This is especially tempting when it is very hot outside and I do not want to heat up my kitchen by heating my oven up to 450 degrees to bake a pizza for 10 minutes. Grilled pizza is pretty easy: make dough, roll into circles, grill on one side for 2-3 minutes, remove and top the grilled side, put back on grill to bake the other side for 2-3 minutes and melt the cheese on top. I found the recipe I use on The Frugal Girl’s blog. I love that they also eat pizza weekly, and she inspired me to try new recipes, like deep dish pizza, thin crust pizza and grilled pizza. I actually only use her grilled pizza dough recipe, not the toppings part of the recipe. This past weekend I used chunky sauce and topped with pepperoni, chopped red, orange and green bell peppers and sliced black olives. Mmmmmm, it was good! The crust is soft and slightly crispy, and the cheese melts but does not brown, so it has a different texture than oven baked pizza. Have all your toppings chopped and ready to go, because the process goes really quickly!

Grilled Pizza Dough

1 cup warm water

2 Tbsp extra virgin olive oil (you can also use canola or vegetable, but the flavor is affected)

2 tsp sugar

1 1/2 tsp salt

2 cups flour

1 tsp yeast (I have used instant and active dry, both work fine)

I run my dough in the breadmaker’s dough cycle, but you can also refer to The Frugal Girl’s post above for her mixer directions. I divide the dough into two balls, roll into two circles (make sure they will fit on your grill) on a floured or cornmeal sprinkled surface. The back of a cookie sheet or a pizza peel works best so you can easily transfer the dough to the grill.

Rolled out pizza dough on a pizza peel

Heat your grill to medium heat, although medium low might work better if your dough starts to burn before 2 minutes (you can tell my grill does not heat evenly, one side started to burn!). Slide your pizza dough onto the grill. If your grill is large enough, slide them both on there! Close the cover and “bake” for 2-3 minutes. Check after 2 minutes for crust with dark brown grill marks and golden patches and edges. The dough will be puffy.

Pizza dough grilling on the first side

Remove the crust back onto your pizza peel or cookie sheet, and flip the grilled side up. Put your sauce and toppings on the grilled side.

Pizza topped and ready to go back onto the grill

Slide the crust back on the grill, un-grilled side down, and “bake” for another 2-3 minutes, or until the crust is golden and the cheese is melted. Remove, cool slightly, cut and enjoy!

The finished product, just moments before being devoured


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