Home > Everyday Gourmet > Archives > 2009 > March > 07 > Entry
Grilling Pizza
Since we haven’t had much cold weather this year, I have found myself in the back yard grilling pizzas more than usual during February and March. There are lots of reasons I like to grill pizzas. When I first did it, I wanted to impress my friends. I had a pretty big group over, and each person was responsible for bringing his or her own favorite pizza topping. Then each person actually made his or her own pizza. Shelley Dunbar and her husband Bryan now use this party plan regularly. Try planning a party where everyone brings his own topping AND wine or beer to pair with it. It makes for good conversation, good food, and lots of fun.
I also like to grill pizzas because it gets us out of the house, because each person gets to create his/her own special creation, because it’s fun for adults AND children, and because the pizzas taste fantastic.
Once you get your dough made, it’s really simple. In fact, you can even purchase frozen rolls and you don’t have the added work of dealing with yeast (although it’s really quite easy if you want to make your own. If you want my dough recipe, please email me at karynm@GourmetGalleryWaco.com).
Here’s how it all works.
Clean grill grates and brush with olive oil. Heat grill to medium-high heat.
While the grill is heating, prepare all pizza toppings and get them outside on a table next to the grill.
Pinch a small handful off dough per person, or use one frozen roll that has been thawed. Roll, press, and smash into desired thickness. Brush both sides of dough with olive oil and crushed garlic. Place on grill and close the lid for about three minutes (depending on the size of your dough), or just long enough for the dough to get grill marks and to be firm on that side. Flip the dough over and begin placing your toppings on. Close the grill and cook for about five minutes. Make sure all cheese is melty, and that the bottom of the crust is slightly brown. If it is getting too dark, and the toppings aren’t warm yet, slide a piece of foil under the pizza, close the lid, and finish the cooking process.
That’s all there is to it.
My favorite toppings for outdoor pizza are simple:
A little tomatoe sauce Fresh, thinly-sliced garlic Fresh, thinly-sliced vine-ripened tomatoes Fresh basil Fresh mozzarella, sliced Salt Pepper Olive oil (for an extra treat, try truffle oil) Hearty red wine - oh, that’s to drink WITH the pizza
Try spreading pesto over the crust (no tomatoe sauce needed!) and top with a few fresh tomatoes - or sundried tomatoes and a little cheese, and you have a delicious diversion. Consider the crust your blank slate and create a masterpiece for your eyes and your mouth!
Happy cooking and eating!
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Comments
By Interesting
March 17, 2009 8:48 AM | Link to this | Report comment abuse
Sounds like a lot of fun. I like to experiment with different things on the grill and have always wanted to do a pizza but have not. Any issues with losing the dough between or on the grates?
By Karyn Miller
March 26, 2009 1:48 PM | Link to this | Report comment abuse
So far I’ve never had a problem with the dough falling through the grate - or the cracks. :) If you make the crust really, really thin, you could probably on of those mesh racks or even a BBQ grill grid. -Karyn
By AnAverageGuy
April 2, 2009 12:37 AM | Link to this | Report comment abuse
This looks like a fun blog. I will have to get my grill into shape for some family pizza’s!
I have a problem most people do not share … I have never cared for the taste of alcoholic beverages. Over time, I hear more and more of the joys of a good wine with meals but haven’t found one I like. (I have only tasted about a half-dozen … not such AnAverageGuy in this regard.)
Perhaps a future post can address wine selection and good local resources. Growing food would also be a fun topic.
By TJ
April 2, 2009 3:14 PM | Link to this | Report comment abuse
Dear Average Guy:
I’d recommend you visit WacoWinery.com to check our friends at Tehuacana Creek Vineyard. They conduct free wine tastings on Friday evenings after work and all day Saturdays, and are patient teachers about what goes with what.
It helps if you already know what “spectrum” of flavors you like. For example, I like light and sweet wines, but I have pals who swear by what I call “dry, chewy reds.”
I agree, BTW: I’d like to see blogs on growing foods and organic gardening.