The Best Way To Grill Pizza
Southern California summer is in full swing and we’ve been getting some pretty amazing weather. The water is mid seventies and we’ve been jumping in whether the surf is good or not. It has been way to hot to turn the oven on, and definitely way too hot to crank it up to make a pizza.
I love making grilled pizza during the summer because it is the style pizza that I really like (thin, crispy and a little charred), it is super easy as long as you have your ingredients prepped beforehand, and the cleanup is so minimal. In this recipe I use store-bought dough from Trader Joes to up the easy factor, and I think it is actually a pretty nice dough. One, 1 lb package will make 2 pizzas and it is good to do them on the smaller side since they’re easier to flip that way. Make sure the dough is at room temp before you use it, and make sure your grill can get super hot, (as in 700 degrees). I use a gas grill for this recipe, but I’m sure a charcoal grill would work too. This pizza style does really well with not a lot of sauce or toppings, almost like a flatbread so try to practice some restraint when you’re topping it. Again, this is a super easy way to make pizza as long as you have your toppings ready to go and set up near your grill. The pizza cooks super quick so it’s best to be prepared. Have a few friends help, and set up a cutting board outside so you can just transport the pizza to it when it is done.
I decided to show off my favorite summer pizza in the pictures below. It’s a bacon, arugula and burrata pizza made with a fresh sauce with tomatoes from my garden. I added a few tips on how to make it in the notes in the recipe below. I also like a simple pesto, tomato, mozzarella pizza as well as your classic pepperoni pizza.
This is one of my favorite ways to entertain during the summer. Have fun!
- 1, 16 oz pizza dough (store-bought is fine) at room temperature
- AP flour (about 1 cup or so)
- prepared toppings of choice
- Generously flour a countertop or other surface and lay out dough.
- Split it in two equal pieces and form into a balls trying to handle as little as possible. Sprinkle with a little flour and cover tops with saran wrap. Let rest for 15 minutes.
- Meanwhile preheat grill about as hot as it will go (mine was 700 degrees) and took about 10 minutes.
- Using a floured rolling pin, roll out one dough about 1/2 inch thick into a round shape about 8-10 inches in diameter. Make sure there is flour underneath it so it won't stick.
- Using a floured pizza peel or floured cookie tray transport the dough to the grill and lay it on the grate trying to only take up one side of the grill. Lay a baking sheet on the other half of the grill to preheat.
- Close the top and let it bake for about 2-3 minutes or until it puffs up and has a nice char on the bottom. See pictures.
- Turn the dough and let it cook one minute on the other side, then lay it on the cookie sheet. Top it super quickly so you don't let a lot of heat out (have your friends help). And if you can't do it quickly, remove it with the pizza peel to top it, and then put it back in on the cookie sheet.
- Let pizza cook about 2-3 more minutes with the top down or until your cheese melts, and toppings are to desired doneness.
- Remove and set on the cutting board. Let sit 30 seconds or so before cutting into slices and serving.
- Repeat with the other dough, or as many other doughs as you would like. Each dough cuts into 4 nice-sized pieces.
- For my bacon, arugula, burrata pizza I just did sauce and bacon on the base of the pizza to cook. I topped it with the arugula (lightly dressed in olive oil, salt and pepper) when it came out and the pieces of burrata.
