I’ve always wanted to try grilling pizza but was fearful. I’m all about facing your fears and when a batch of dough needed to be used on a hot summer day, I turned to the grill. Grilling the pizza gives it a delicious and authentic Neapolitan smoky pizza flavor. I made a classic margarita pizza and another one with garlic scape pesto, red peppers, olives and goat cheese (crispy one below).
The key to cooking pizza on the grill is to top the pizza after you’ve cooked one side. Have your toppings ready to go and resist adding too many or your pizza will be heavy and sodden. Having an extra pair of hands on deck is also a huge help, even if it’s an unwilling husband. –bvox
Grilled Margarita Pizza
Pizza dough (I used Rebar’s recipe, will make four pizzas)
Pizza sauces (I used garlic scape pesto and homemade fresh tomato sauce)
Toppings (Cheese, greens, veggies etc.)
- Heat the grill. You should heat it quite hot; about 550°F with the lid on.
- Prep your toppings in advance and place your toppings on a table near the grill so that everything is handy.
- Prep your dough. It should be stretched or rolled out into a thin circle. Mine are never perfectly round but that’s OK, Todd English says to never trust a round pizza.
- Place a piece of parchment paper on a cutting board or cookie sheet and brush with oil. Place the dough on top and brush the top of the dough with olive oil.
- Take the lid off the grill. Using the parchment paper, carefully flip the dough round on the grill, olive-oil-brushed-side down. Brush the top of the dough with a thin layer of olive oil too. Let the dough cook for about 3 minutes, with the lid off. Use the tongs to lift up the dough from time to time, checking on how it is doing. Nice grill marks are good, but you don’t want the dough to get crispy as I did with my first one (still tasty).
- Carefully slide the dough back onto onto your oiled parchment (cutting board or cookie sheet underneath) with the tongs or spatula. The dough should come up easily and flip without tearing.
- Spread on a thin layer of sauce and your toppings on the dough.
- Slide the pizza back onto the grill and put the lid on and cook for about 5 minutes.
- Remove the lid and check the pizza. The edges should be crisp and well done, and the cheese should be melted. Drag the pizza off with the spatula or tongs. Let cool for 3 minutes, then cut into wedges and eat.