My husband, Scott, and I love the flavor of grilled foods. One thing I have always wanted to try is grilled pizza, but I’ll admit I was a little hesitant. I guess I couldn’t visualize actually getting the pizza dough onto the grates without stretching it out of shape or letting it accidentally fall down into the fire.
But, I am pleased to report that I gave it a try and it worked great. Honestly, I can’t believe I’ve never done this before. It is so delicious!
For the crust I combined 1 1/2 teaspoons quick rise yeast, 1 teaspoon sugar, 1/2 teaspoon salt, and 1 cup of flour. Then, I added 1/2 cup of warm water (about 120 degrees) and 1 tablespoon olive oil. I mixed and added enough additional flour (about 1/2 cup more) to form a soft dough. After kneading for 3 to 5 minutes, I covered the dough and let it rise for about 30 minutes in a warm place.
This pizza dough recipe makes enough for a 10-inch pizza, but you could easily double it if you are making more pizzas. Also, I found that making individual, smaller pizzas on the grill was easier to manage than one large pizza.
Of course, you could also purchase the dough in the refrigerator section of the grocery store (that comes in the tube), make one of the crust mixes, or purchase a pre-baked 12-inch pizza crust.
I made my pizza with a covered gas grill over medium heat and the temperature ranged between 300 and 350 degrees (as I opened and closed the lid).
First, I patted the crust out onto a piece of greased aluminum foil. This helped with transporting it from the kitchen to the grill. Simply place the crust (still on the foil) onto the grill grates, close the lid, and cook for 5 minutes.
Once browned, I turned it over on the foil and added the toppings. I used BBQ sauce (in place of traditional pizza sauce), cubed cooked chicken breast, red onion, a combo of mozzarella and Cheddar cheese, and a little Italian seasoning. But, any of your favorite toppings will work great.
After the toppings were added, I returned the pizza to the grill, sliding it directly onto the grates.
I cooked it until the cheese melted and the crust was brown on the bottom, which was about another 5 minutes. Just before serving I sprinkled with chopped fresh parsley, but you could also use cilantro.
It was a fun way to make pizza, and I look forward to experimenting with various combinations of topping ingredients. What are your favorite pizza toppings?