Remember those lovely pizza picturesÂ from yesterday? Yes, I’m talking about the ones that probably made you drool.
We’ve all thrown a good piece of steak on the grill, but a pizza?
Don’t worry. I had my doubts, too.
Here’s what you’ll need:
- extra virgin olive oil
- balsamic reduction, for finishing
- salt and pepper
- can crushed tomatoes or your fav pizza sauce
- pizza dough (Publix usually always has some in a small fridge by the bakery)
The toppings is where things get fun.
For this one I used fresh sliced and shredded mozzarella, sliced tomatoes, sautÃ©ed onions and garlic…
and then finished it with basil (from my garden!) and balsamic.
Pizza numero deus was topped with marinated artichokes and mushrooms that I snagged from the olive bar at Earthfare and some farmer’s market zucchini. I sautÃ©ed these guys together since there was enough oil in the ‘chokes and ‘shrooms to keep things from sticking to the pan.
Oh, can’t forget about the shredded mozz and parm. And plenty of it at that.
Now for the how to part.
First things first, fire up the grill! Try to keep the temperature around 350*. I recommend prepping all of your ingredients first that way you aren’t running around like a chicken with their head cut off trying to keep things in order. Okie? Okie.
Once all of your ingredients are prepped canadian pharmacy ed and ready to go, roll out the dough. Don’t worry too much about how round your dough is because unless you’re a pizza grilling prodigy, you probably won’t perfectly toss the dough on the grill. Again, no worries, this is rustic cooking folks.
Brush a little olive oil on the dough then get it on the grill. Cook the first side of the dough for around 3-4 minutes or until bubbles begin to form on the top (kind of like pancakes) and then flip it. I used a big grill spatula and tongs for easy flipping. Brush the other side with olive oil and lightly season with S&P.
K. Now time for the toppings. Spread sauce of choice on to pizza then go crazy with your toppings. Not too crazy though because soggy pizza is no bueno. Once everything is topped, shut the grill and turn the flames down to low. Let it grill until the cheese is nice and melty and the bottom of the crust has a good crunch (if you’re into that kinda thing, of course). Serve up and enjoy
six pieces like me!
See the bubbles on that one? It’s ready to flip.
Some other toppings I’ve done include:
- red sauce + sausage + mozz + parm
- red sauce + kalamata olives + jalapeÃ±os + spinach + parm
- garlic spread + roasted eggplant, squash, onions, zucchini + feta
- tomatoes + ham + pineapple + mozz
- roasted grape tomatoes + onion + ‘shrooms
Balsamic and basil are my favorite finishers.
The possibilities are endless.
Cheers to grilling season!