So, I gave it a go and
Nothing makes me feel more like a chef than grilling pizza outside. The best part is that it's actually really easy and super delicious. Your pizza will have a crispy thin crust, and your cheese and toppings get a smoky, brick-oven flavor that can't be beat. Right now we are seeing record-breaking temperatures and I have zero desire to turn on my oven, so the grill is my best friend.
I use my regular pizza crust and homemade sauce recipes for grilled pizza. The only difference is that because you roll the crust so thin before placing it on the grill, the dough recipe actually goes a lot farther! I usually make 5-6 twelve-inch pizzas with one dough recipe.
The main trick to grilled pizza is to be FAST. You want to preheat your grill on it's highest temperature with the lid closed so it will simulate an oven, then you turn the burners all the way down to low before putting your dough on the grill (so it doesn't burn). Have your toppings ready to go right by the grill.
|After you make your dough, shape it into 5-6 balls and let them|
rise for a half hour, then roll out each ball on cornmeal into a thin crust
|Hawaiian and pepperoni before the lid is closed . . .|
|Let your cheese and toppings slowly grill for 5-7 minutes, until|
cheese is melted all the way. Use a pizza piel to slide the cooked
pizzas onto a platter or stone, then cut and serve.
|Sausage and basil grilled pizza|
|Hawaiian is my favorite kind of pizza . . . and if you serve it with a|
yummy summer salad from your own garden, you have officially
reached a state of Summer Zen.