Ever since we got our grill back in June, I’ve been dying to use it to make pizza. Then I visited my friend Amanda and she told me all about how they love to grill pizza. She shared what has worked for them and I instantly was planning an evening to try it. I did a little more research online as well and found some helpful tips.
It was definitely a team effort, as the assembly process moves very quickly and time is of the essence. Generally though, its an easy meal and really tastes delicious.
You can do whatever toppings you are in the mood for or what you have in your house. I had just bought some awesome fresh mozz and San Marzano sauce from Pennsylvania Macaroni and I wanted to use my fresh basil. I thought it was appropriate to highlight those yummy ingredients, so it’s essentially a Margherita, but I added some fresh tomatoes as well.
Oh also, I found that with the Trader Joe’s dough, it didn’t make a very big pizza. It would be plenty for 2 for dinner, but if you want to serve 4, definitely have a nice big salad to go with it.
you will need:
1 ball pizza dough (I buy Trader Joe’s)
½ cup olive oil
½ to ¾ cup pizza sauce (I use Penn Mac’s San Marzano sauce)
½ cup fresh mozzarella cheese, diced + 8 more slices
½ cup pecorino romano cheese, shredded
2 cloves garlic, very thinly sliced
2 small tomatoes, sliced
salt & pepper to taste
handful basil, sliced
Let your pizza dough sit at room temperature, uncovered on a plate, for about 15 minutes. Meanwhile prep all of your ingredients. Measure everything out and place in prep bowls. Everything needs to be 100% ready as soon as you put the dough on the grill.
Roll out your dough on a lightly floured surface to about ¼ inch thick. Place on a cutting board. Brush the top layer with olive oil and season with salt and pepper. Set your grill to medium-high heat and brush grates with oil or spray with Grilling Pam.
Place oiled side of the dough down on the grates of the grill as evenly as possible. Cook for about 2 minutes, rotating every 20 seconds or so. The top of the dough will start to blister. If it isn’t blistering after the 2 minutes, close the lid for 30 seconds.
Brush the top side with oil, then flip over. Immediately start placing your toppings. Start with the cubes of mozzarella cheese, then drizzle the sauce on top. Spread to even the sauce if necessary, then top with the pecorino, garlic and tomatoes. Close the cover of the grill for about 1 minute.
Check the bottom of the pizza to be sure no spots are burning. You may need to move it around to a hotter or cooler spot, depending on how quickly it is cooking. Top with the remaining slices of mozzarella and season with salt and pepper. Close the lid for another 2 minutes.
Check to be sure the cheese is nice and melty. If the crust is done cooking, but you want the cheese meltier, turn off your grill but leave the pizza on and close the lid for another minute or two.
Slide pizza onto your cutting board and top with the sliced basil. Slice and eat immediately.
serves: 2 to 4, depending on the portion
time: 15 minutes prep + 6-8 minutes cooking
inspired by: our friends The Carusos + Serious Eats Pizza Lab