Grilled Pizza Recipe
Grilled pizza is simple to cook at home with a high-heated grill and a little practice! You don’t need a special pizza oven or pizza stone to make the ideal pizza crust. And you’ll enjoy my flavor-packed topping of sweet tomatoes, creamy mozzarella, and fresh basil. When you combine a hot grill with quality pizza dough and a handful of seasonal toppings, your supper game will be on another level.
Pizza On The Grill II Recipe
This is a recipe for pizza on the grill. This recipe is really quick and easy to make, so it's ideal for kids. Serve it with some chips or salad.
Equipment
Ingredients
- 8 g grams (2 teaspoons) active dry or fresh yeast
- 1 cup warm water
- 1 tbsp extra virgin olive oi
- 1 ½ cup whole wheat flour
- 1 cup all-purpose flour
- 1 tbsp salt
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves
Instructions
how to make the dough
- In the bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water. Add the sugar and stir together. Let sit 2 or 3 minutes, until the water is cloudy. Stir in the olive oil.
- Using a stand mixer: Combine the flour and the salt, and add to the yeast mixture all at once. Mix together using the paddle attachment, then change to the dough hook. Knead for 10 minutes. Hold on to the machine if it bounces around. Turn out onto a clean work surface and shape the dough into a ball.
- As soon as you can scrape the dough out in one piece, turn it out onto a lightly floured work surface, and knead for 10 minutes, adding flour as necessary, until the dough is firm. Shape into a ball.
- Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for 1 to 1 1/2 hours, until doubled.
- Weigh the dough and divide it into 3 equal balls. Shape each ball by cupping it between your hands, with the bottom of your hands touching your work surface, and moving the dough in a clockwise circle between your hands, working round and round the dough until it becomes a ball. Put the balls on a lightly oiled baking sheet, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes.
prepare the pizza
- Using your hands, press the dough out thin rectangle. Pull the dough up and sprinkle more flour underneath to keep the dough loose.
- Prepare the grill for high direct heat. Using tongs, dip a folded paper towel in vegetable oil and rub on grates. Carefully slide pizza dough onto the grill. Close grill and cook for 2 – 3 minutes. Using tongs, lift dough and check to see if lightly brown.
- Using tongs and a sheet pan, flip the pizza dough, so it’s grilled-side up. Brush pizza crust with olive oil and spread on pizza sauce. Top with mozzarella and basil. Close grill and cook for another 2 – 3 minutes or until the bottom is a crispy brown and cheese melts. If the dough is browning but the toppings still need more time, lower the heat and let cook for an additional 2 minutes.
- Transfer pizza to a cutting board. Sprinkle with rosemary and Parmesan cheese. Serve.
