I know the end of summer is close, but there's still time to grill some pizza! Not to mention that some people grill year-round. We're fair-weather grillers because our grill isn't covered. But I'm a huge fan of grilled pizza now that we've figured out how to do it. It turns out so much crispier than in the oven, even with a pizza stone. You have to try this - if you love pizza this will be your new favorite way to make it at home.
First, I recommend you make your own dough. It's easy, and cheap. The only downside is that you do have to allow about 2 hours to let it rise. I use the recipe from Foodnetwork magazine, and yeast specifically for pizza (although I don't necessarily think the type of yeast matters).
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| Let the yeast active before you combine it with the rest of the ingredients. |
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| Form the dough into a big ball, and knead away! Lots o' kneading! |
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| The recipe I use makes enough for 2 pizzas. We freeze the second ball after it's done rising if we're not using it that night. It works great, trust me. |
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| Here's the dough after it's risen - ready to roll out and make some pizza! |
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| Spread the dough out onto a cookie sheet - the size and shape works well with a grill. The dough is nice and olive-oily, no extra spray needed. |
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| Grill the dough by itself over medium heat until it's browned on the bottom and there's a little charring. |
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| When the first side's done, flip it over. This is easy to do because it's cooked on the one side. |
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| Next, take the crust off the grill (still on cookie sheet) and top it. The pizza above is a Marguerita (olive oil base, with salt & red pepper flakes), plus fresh basil, tomatoes and lots of cheese. Then put it back on the grill, and cook until done - without the cookie sheet. |
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| The other pizza we made was roasted garlic, with blue cheese on the right half. My favorite!! |
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| Our friend, Matt, entertaining Hank (and my sister, Emily), while the pizza cooks. |
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