Grilled Pizza

Grilled PizzaAs I have written about pizza in the past (here and here), the beautiful thing about the pizza is how diverse it can be. It can truly be anything you want it to be. In my pursuit of comfort and greatness, a not too long conversation with my colleague and food buddy, Kate asked if I had ever grilled a pizza. I had never cooked a pizza on the grill, as I always considered the grill to cook meats, vegetables, and fruits. I was proved wrong, and the grilled pizza not only had an excellent crisp to it, it also had a great flavor from the grill itself. This one is a true make and is something that will be considered a summer time favorite with the family.

You have choices for your dough:

  • Make mine
  • buy store bought
  • buy from italian grocery/bakery/restaraunt

Get your ingredients together for your pizza. You know how you like it. Your sauce can be a red sauce, olive oil based, or a cream sauce, hence the diversity. Your toppings will include cheeses, vegetables, and possibly meats. My kids love the simple cheese and pepperoni pizza, and as they typically run the house, I let them win on this one.

The grilling part is surprisingly simple, however you probably do not want to turn your back on it. Begin by heating your grill, on high. In the meantime, as the grill comes to temperature, roll out your dough. I prefer mine as a thin crust, however you can do a thicker crust on the grill. When the dough is rolled out, brush with a bit of olive oil, the flip onto a pizza board, lightly covered with finely ground corn meal. Adjust and form your dough to the shape you desire (rectangle, circle, etc).

Grilled Pizza DoughNow, head outside to your grill and slide the dough onto the grill. Grill your crust uncovered on the grill, lifting gently with tongs. They dough typically does not stick, but I recommend that you initially lift the dough, carefully, with tongs after a few minutes on the grill. Once the dough has began to crisp on the underside, brush more olive oil on the top, then flip over and cook for a couple of minutes, monitoring it so it does not burn. Now, you have to move quick here as you want your ingredients (sauce, cheeses, and other toppings) to melt and come to temperature without burning your crust. Add you sauce, cheese, and toppings, lower the heat, cover the grill, and cook for 2-3 minutes. Remove the pizza from the grill, slice, and enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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