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Pizza On The Grill I

SUBMITTED BY: Doug PHOTO BY: PARKER71

"Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the grill is the way to go. The heat of a hot grill is perfect, and makes it possible to make incredible pizza at home. Use your favorite toppings, but keep in mind not to overload the pizza. Keep it light. Try it - everything is better on the grill!"

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Read Reviews (127)

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PREP TIME	45 Min
COOK TIME	15 Min
READY IN	3 Hrs

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil

DIRECTIONS

In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

FOOTNOTES

Wine Tip
Try with a California Zinfandel.
Watch how this recipe is made in our Grilling Pizza video.

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REVIEWS

Reviewed on Jan. 25, 2004 by Flashsmith

We have been making this pizza on our gas grill since last summer and have not cooked one in... MORE

Reviewed on Aug. 19, 2005 by MrsZerb77

I had heard of grilled pizza but was afraid to try it. It's quite a production, that after 4... MORE

Reviewed on Dec. 26, 2005 by Jasmine in Chico

My dad & I made this together and we had such a great time! We rolled our crusts very thin and... MORE

Reviewed on Jan. 25, 2004 by JECRABTREE

What a great & different way to have pizza! Used floured aluminum foil trick mentioned in... MORE

Reviewed on Oct. 21, 2006 by LADYJAYPEE

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

LADYJAYPEE
Oct. 21, 2006

Oh my goodness, is this ever a fabulous way to make homemade pizza! I'm a novice and this was the best I've ever made. I was scared to try it; what if the dough dropped through the grill, etc etc etc?! But it didn't. Held together beautifully. Just follow the instructions that Doug has laid out, and you'll succeed! I did divide my dough into quarters rather than in half so I could have smaller pizzas with varying toppings. Be sure to wait until the dough "puffs" before turning it over; I made them one at a time and actually turned each one over onto a pizza pan to add my toppings. Be sure to have all of your stuff organized and ready to go! Pizza 1: pesto, mozzarella/fontina/parmesan, fresh tomatoes; Pizza 2: jarred red sauce/Italian seasoned sausage/mushrooms/black olives/mozzarella (I made this one double the size of the other two); Pizza 3: jarred red sauce, carmelized onions, mozzarella/fontina/parmesan. All three were great. I rolled the crust out thin and it was wonderfully done on the top and bottom, and crisp on the outside, chewy inside. For a homemade pizza, it's the next best thing to brick oven pizza. I doubled the dough and froze half. You gotta try this method! Thanks so much for sharing your recipe, Doug!

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17 users found this review helpful

Oh my goodness, is this ever a fabulous way to make homemade pizza! I'm a novice and this was... MORE

Reviewed on Dec. 27, 2007 by Jeeny

I was looking for a recipe for grilled calzones and decided to modify this recipe. Ingredients... MORE

Reviewed on May 8, 2003 by CERULEANFIRE

This was wonderful! The wonderful "outdoors" taste that the grill imparts to the pizza truely... MORE

Reviewed on Jan. 25, 2004 by SOUTHERN_GAL12000

I loved the flavor of the crust, but I made the pizza twice and both times the crust was tough... MORE

Reviewed on Aug. 7, 2003 by CARLY_SHELL

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