How to Grill Pizza

Make pizza dough from scratch using our pizza dough recipe. Alternatively, you may be able to find prepared pizza dough, in the frozen foods section, at your local supermarket.

Ingredients

• Pizza dough (if using our pizza dough recipe note that it makes enough dough for 2 pizzas)
• Olive oil
• Standard toppings of tomato sauce, herbs, cheese (mozzarella is the best), and maybe some thinly sliced onions, tomatoes, mushrooms, or pepperoni
• Some flour or corn meal for dusting the cookie sheet or pizza peel

Method

1 Make the pizza dough or use prepared pizza dough.

2 Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza - tomato sauce, cheese, and anything else you wish.




3 Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, at least 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process.
Note that if you are preparing the pizza dough for a party, you can make several pizza dough rounds, stack them separated by parchment paper, and keep them in the refrigerator for up to two hours before cooking.


4 Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one). Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.


5 After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.



6 Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.



7 Paint the grilled surface of the pizza with a little olive oil, then cover with 1 ladle of sauce – no more, or you'll end up with a soggy pizza. Sprinkle on your toppings, ending with Mozarella cheese (if using), and if using meat, put that over the cheese. Remember to go light on the toppings, or your pizza will be heavy and soggy.

8 Slide the topped pizza back onto the grill. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.
Slice and serve!

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Broccoli Deep Dish Pizza

Ingredients :

1 pkg dry yeast

1 1/3 cup warm water (110 to 115 degrees)

1 Tbs sugar

3 1/2 cup unbleached flour

1 cup cake flour

1 1/2 Tbs salt

1 cup plus

2 Tbs olive oil

3 Tbs minced garlic

(1) 15-oz can tomato sauce

(1) 12-oz can tomato paste

2 Tbs oregano

2 Tbs basil

2 cup sliced mushrooms

Salt and pepper

1 lb Italian sausage (hot or sweet)

1/2 Tbs crushed fennel seeds

2 Tbs butter

8 cup blanched, roughly chopped broccoli

1 Tbs shortening

3 1/2 cup grated mozzarella cheese

1/2 cup grated Parmesan cheese

Directions :

Dissolve yeast in warm water; stir in sugar. Combine flours and salt,and gradually add the dissolved yeast and 1/4 cup of the oil. Knead until the texture is smooth. Put in a large bowl, cover with plasticwrap, and let rise until triple in bulk (2-3 hours). Meanwhile, prepare the fillings. Heat 1/4 cup of the oil in a saute pan, add 2 Tbs garlic, and cook for 30 seconds (without browning.) Stir in the tomato sauce and paste, simmer until thickened. Stir in basil and oregano, set aside to cool.

Head 2 Tbs of the oil and saute the mushrooms until lightly browned and the liquid is evaporated. Season to taste, and set aside to cool. Remove and discard the casings from sausage, crumble and add the sausage to the pan along with fennel. Cook thoroughly, remove and cool. Heat the butter and 2 Tbs of the oil; at 1 Tbs of garlic and stir for 30 seconds. Stir in the broccoli until coated well and any liquid is evaporated. Season to taste; set aside.

BBQ Chicken Pizza

Ingredients:



BBQ Chicken Pieces

• 10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes


• 1 Tbs. olive oil


• 2 Tbs. favorite BBQ sauce

For the Pizza:

• 1 recipe Thin Crust Dough


• Cornmeal, semolina, or flour for handling


• 1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)


• 2 Tbs. shredded smoked Gouda cheese


• 2 cups shredded mozzarella cheese


• 1/4 small red onion, sliced into 1/8−inch pieces


• 2 Tbs. chopped fresh chopped fresh cilantro

Method:

1. In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5-6 minutes. Do not overcook.


2. Set aside in the refrigerator until chilled through.


3. Once chilled, coat the chicken with BBQ sauce; set aside in the refrigerator.
   

To make pizza:

1. Place the pizza stone in the center of the oven and preheat to 500 degrees F. for one hour before cooking pizzas.
   


2. Use a large spoon to spread BBQ sauce evenly over the surface of the prepared dough within the rim.
   


3. Sprinkle smoked gouda cheese over the sauce.
   


4. Cover with 3/4 cup shredded mozzarella.
   


5. Distribute the chicken pieces evenly over the cheese.
   


6. Place the pieces of red onion over the surface.
   


7. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
   


8. Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes.
   


9. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro over the hot surface.
   


10. Slice and serve.

Smoky Corn & Black Bean Pizza

The secret to a grilled pizza is having all your ingredients ready to go before you head out to the grill. Make it a meal: toss the extra black beans, diced tomato and some avocado with prewashed salad greens and cilantro-lime vinaigrette (web bonus) and dinner is on the table in no time.

Ingredients:

• 1 plum tomato, diced
• 1 cup canned black beans, rinsed
• 1 cup fresh corn kernels (about 2 ears)
• 2 tablespoons cornmeal
• 1 pound prepared whole-wheat pizza dough
• 1/3 cup barbecue sauce
• 1 cup shredded mozzarella, preferably smoked mozzarella

Method:

1. Preheat grill to medium.

2. Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.

3. Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.

4. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.