Pizza on the Grill
A favorite summertime recipe is pizza on the grill. Grilling your pizza keeps the heat out of the kitchen by eliminating the need to have the oven on and cranking to 450. When I first heard about this technique I was concerned the pizza dough would disappear through the grates. That worry was unfounded as the dough nicely keeps its shape.
Select the toppings that appeal to your and your dining companions. Get Dad involved in a little Father’s Day grilling. Perhaps you’ll create a new Father’s Day or summertime tradition.
Pizza on the Grill
- Prepared pizza dough (store bought or homemade)
- Olive oil
- Standard toppings (sauce, mozzarella cheese, herbs, veggies, meat) or unconventional (chicken sausage, yellow peppers, olive oil, manchego cheese)
- Flour (or cornmeal) to prevent sticking
- Prepare the grill for high direct heat. Also have your toppings prepared.
- Shape the pizza dough by flattening it out with your hands on a lightly floured surface. Once the dough is stretched let it sit for 5 minutes, then push it out again aiming for a round shape about 12 inches in diameter. Avoid making a raised crust as it will interfere with the grilling process.
- Once the grill is hot, dip a paper towel in the olive oil and using tongs, rub the grill grates with olive oil. Next place the dough on a lightly floured cookie sheet (or pizza peel if you have one) and transfer the dough to the grill. Close the lid and let it cook for 2 minutes.
- Check to see if the bottom is lightly browned. Once it is remove the dough to the cookie sheet. Keep the grill lid closed to retain heat for the future steps.
- Flip the dough so the grilled side is facing up. Brush a small amount of olive oil over the surface. Next ladle a scoop of sauce over the pizza. Sprinkle with toppings and end with cheese.
- Slid the pizza back on the grill and reduce the grill heat. Cover and cook for about 5-8 minutes until the bottom begins to char and the cheese is bubbly.
- Pull it off the grate onto a flat surface and let it cool slightly before slicing and serving.
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com