This recipe makes four, 12 inch pizzas on your grill. I’d had the recipe on the site for years and apparently I deleted it, probably because the pictures were so bad. I had to start from scratch with this, but love how it ended up.
I made this on an afternoon when 11 children were playing in my yard. It made for a great midday snack for them and the moms ate the leftovers with a glass of wine upon pickup. If I were to tell you I was easy breezy while making this pizza, I’d be lying. Grilled pizza is a fun endeavor, but I’d make it first for your family, then for company. I was definitely sweating.
Below I’ll list my ingredients for the dough and a delicious blistered cherry tomato sauce – the rest of the toppings are up to you. I used homemade pesto (I freeze it in cubes and take it out as needed), fresh mozzarella and finished it with fresh basil. Together with this sauce it was perfection. I made two of the pizzas with shredded mozzarella and pepperoni. The sauce below is enough, if used generously, for three pizzas but I was able to stretch it to four. It’s the method that I’m really showing you here – feel free to top it however you like.
Grilled Pizza
Makes 4, 12 inch pizzas
Dough
1 envelope active dry yeast
1 tsp. sugar
1 1/4 c. warm water
2 tbsp. olive oil
2 c. all purpose flour
2 c. bread flour
2 1/2 tsp. kosher salt
Sauce
3 tbsp. olive oil
1 lb. grape tomatoes
1/2 tsp. kosher salt
1/4 tsp. black pepper
3 garlic cloves, minced
1 tsp. oregano
For pizza
16 oz. fresh mozzarella, thinly sliced.
pesto to drizzle
fresh basil, torn
- To make dough, combine yeast, sugar, water and olive oil in the bowl of a standing mixer and stir to combine. Let sit five minutes or until bubbly.
- Whisk flours and salt together in another bowl. Add flour mixture slowly to bowl with dough hook attached, mixing on low. Once all dry ingredients are added, increase speed to medium and knead about five minutes.
- Turn dough out to lightly floured counter and knead by hand to bring together to a smooth ball. Place in a large, oiled mixing bowl and cover with plastic. Let rest 1 1/2 hours.
- Meanwhile, make sauce. Heat oil in large skillet over medium high heat. Add tomatoes and let cook, stirring occasionally, until burst and golden brown. Add salt, pepper, garlic and oregano and cook for another minute or two or until garlic is fragrant. Remove from heat.
- Heat grill over medium heat. Arrange toppings in bowls.
- Turn risen dough onto counter and divide into four pieces. Lay out four pieces of parchment or waxed paper and press dough into 12 inch rounds on each piece. With a spoon or a brush, coat top of dough with olive oil. Bring oil to grill with brush and toppings.
- Turn dough over onto grill (oil side down). Peel off paper. Brush oil on second side. Close grill lid and cook several minutes, until bottom of dough is marked by grill grates and browning. Flip and spread sauce across top along with cheese and any other toppings. Move to the side and if there is room, begin process with another dough round.
- Remove pizza to cutting board (and serve) when cheese is melted and dough is browned on second side. Continue with remaining dough until pizzas are done.
