Grilled Pizza
We have made grilled pizza many times and have been pleased by the results. Whether starting with our homemade pizza dough or purchasing pizza dough from the supermarket, this is a fun way to make pizza. It is best to use cold dough as it is less likely to stick to the hot grill, but we have also done it without refrigerating the dough. As in any good pizza, using good quality oil, cheese, sauce, and extra toppings will make a big difference. Originally served as part of Pizza on the Grill.
Ingredients
- 1 batch store-bought pizza dough or homemade, cold from the refrigerator dough
- all-purpose flour
- ΒΌ cup extra-virgin olive oil
- coarse salt
- 1 cup tomato sauce (heated)
- 6 ounces mozzarella cheese (freshly grated)
- roasted zucchini (heated)
- pepperoni
Instructions
We preheat our gas grill to medium high heat.
Meanwhile, we divide the dough into 4 portions and stretch to make a thin crust, adding additional flour so that it is not too sticky when we put it on a wax paper lined plate. We also warm the sauce and zucchini in bowls in the microwave so they are not refrigerator cold.
We get the oil ready in a little prep bowl and put it on a platter with a pastry brush, a prep bowl of coarse salt, the tomato sauce, cheese, zucchini and the pepperoni. We bring the platter out to the preheated grill along with the pizza dough.
For each little pizza, we coat one side of the dough with oil and place oil-side down on one side of the hot grill. We cook for a few minutes until browned. We spread some more oil on the top and sprinkle with salt. We turn with tongs, still keeping the pizzas on just one side of the grill. We add a little more oil and the toppings of the sauce, cheese, zucchini, and pepperoni. On the unused (other) side of the grill, we now turn off the heat and then move the pizzas to this cooler part of the grill. We want to melt the cheese and finish cooking the pizzas through.