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!
