Momma Mia, It's a Grilled Pizza!
Grilled Pizza Margherita
If you are an avid follower of food blogs, then you have probably read about umpteenth blog entries on grilled pizza this summer. Well, this is going to be umpteenth and one. If you have yet to try grilling a pizza, let this be a lesson. The reason there have been umpteenth and one blog posts on grilled pizza is because it is so darn good!
Baking pizza on a grill couldn’t be easier. At my house, we believe a serious griller who truly wants to excel at his or her craft uses charcoal. The grill works as a pizza oven. The crust comes out deliciously crispy and has beautiful score marks from the grate. Charcoal also adds a bit of that wonderful smoky flavor to every bite.
Before rolling out your pizza dough, prepare your grill for both direct and indirect heat. Do this by arranging the hot coals on one side of the grill rather than spreading them out in the center. If you have the time and the inclination, by all means feel free to make your own dough. I love homemade bread as much as the next (who am I kidding? I just love bread – period!); however, on this particular day I possessed neither time nor inclination and used pizza dough from my local grocer’s freezer.
It is a little awkward the first time trying to transfer this big piece of rolled-out dough from the kitchen counter to the grill. Keep in mind; this is a very rustic pizza. It’s not going to look like something from your local Pizza Hut. The dough cooks relatively quickly so make sure you have all your toppings chopped and ready to go so you can move fast when it comes time to assemble. When choosing toppings, don’t opt for anything too heavy because it may not cook in the short amount of time it takes for the dough to finish baking.
I ended up making two pizzas – a traditional one with tomato sauce, pepperoni, and cheese for my carnivore husband and a modified pizza margherita for myself using basil pesto sauce, chopped roma tomatoes, and mozzarella. The possibilities are limitless. Use your creativity and design your own signature grilled pizza.
- 6 ounces pizza dough
- ¾ cup pesto sauce
- 2-3 roma tomatoes, chopped
- 2 cups shredded mozzarella cheese
- Prepare outdoor charcoal grill for indirect heat by arranging hot coals on one side of the grill.
- Roll pizza dough out to desired thickness.
- Using your fingertips, carefully lift dough by two corners and drape over hot side of grill. Allow dough to cook for three minutes. Dough should stiffen and bubble and grill marks will appear on the underside.
- Using a pair of tongs, flip dough over to cool side. Spread pesto sauce over dough. Sprinkle with chopped tomatoes and cheese.
- Close grill lid and continue cooking for 4-5 minutes until cheese is melted.