Nothing beats grilling pizza on balmy days since I don’t need to turn the oven on full blast. Grilled pizza makes supper a celebration, and it’s simple enough for busy weeknights. Plus, it’s a fun and interactive way to get your family involved in the cooking process.
The Main Difference of Grilled Pizza: Baking The Dough
The main difference between oven-baked and grilled pizza is the texture. Grilling gives you a crunchier crust that almost tastes like it has been fried in some instances. The topping also tends to cook differently, with smoky flavors and an incredibly juicy texture due to the high heat of the grill.
Grilling pizzas requires a slightly distinct technique compared to baking them in an oven. There are two delicious methods of achieving that perfect grilled pie.
The first? Let’s take a look! Each slice is cooked directly on the grill, so you start with a pre-cooked crust. To do this, I like to partially cook my pizza dough in the oven or using a cast iron skillet before transferring it to the grill. This helps ensure that they are not too charred and have time to cook through all the way without burning.
The thecond way is grilling your pizza base directly over a flame. Simply place the raw dough on a hot grill for two minutes, flip it, and then dress up the other side with tomato sauce, cheese and whatever else makes you happy. With this method of cooking pizza, you’ll be rewarded with delicious results in no time!
What To Put on The Top?
Grilled pizzas are far from limited – you can experiment with traditional recipes like cheese and tomato sauce or get imaginative with smoked salmon and ricotta, roasted peppers and mozzarella. You can add classic italian toppings such as olives, mushrooms, artichoke hearts, and pepperoni. Or you can get creative with toppings like bacon, pineapple, and even mac & cheese.
It’s always a good idea to keep the toppings light so that they don’t overpower the amazing char from the grill. To ensure your pizza is cooked evenly and without burning the toppings, be sure to not overburden it. It should remain light-weighted in order for a successful outcome.
To finish off the masterpiece, add a light dusting of fresh herbs like basil or an elegant dribble of olive oil for even more flavor!
grilled pizza
Equipment
- 1 Gas or Charcoil Grill
- 1 Long-Handled Tongs
- 1 Basting Brush
- 1 Spatula
- 1 Pizza Cutter
Ingredients
For The Pizza
For The Topping
- 2 ounces salami, sliced
- 1 ounces pepperoni, chopped
- 1 ounces fresh tomatoes, sliced
- 2 teaspoon fresh basil leaves
- 1 teaspoon fresh kale, chopped
Instructions
Bake The Dough Base
- On a floured surface, stretch or roll out the dough batch into a thin circle.
- Generously brush one side of the dough with oil; this will serve as the bottom when you lay it on the grill.
- Pre-heat the grill up to 500-600°F with the lid on. If you have an option between direct and indirect heat, set it in a way that places your pizza over direct heat for optimal results.
- Take the lid off the grill. Place the dough round on top of it, ensuring that the side with olive oil is facing downwards. Take a brush and coat the other side of it with an additional layer of oil before closing up the lid (or leaving off if preferred). Allow it to cook for approximately 3 minutes if you have no lid or 1-2 minutes with one on. Use long-handled tongs to flip occasionally and check its progress.
Add and Grill The Pizza Toppings
- Spread a thin layer of tomato sauce and cheese, and add the toppings.
- Put the lid on and grill the pizza with topping for 3-5 minutes. As you cook, utilize your nose to sniff out if the pizza is burning; should this be the case, lift off the lid and turn off the heat.
- Grasp the lid, then use the spatula or tongs to carefully remove your pizza. Once it's out of the oven, check that it is cooked - there should be a crispy golden-brown crust and all of the cheese melted.
- Let cool for 3 minutes, cut into pieces. Serve hot.
Tips for Grilling Pizza
You want to keep the heat low for a good grilled pizza. It’s best to start on medium-high heat, then reduce it if needed so that your pizzas don’t burn. You can also turn off one side of the grill and use indirect heat by placing the pizza on the cooler side as you cook it. Make sure to check it often while cooking—you may need to rotate or flip your pizza during this process. Finally, be sure to keep an eye on the edges of your crust; they tend to blacken quickly so pull them out when they reach desired crispiness!