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Rob's Grilled Pizza A few weeks ago I decided to grill a pizza…and I could not have been more disgusted and annoyed by the myriad of idiotic recipes and websites on the matter I found on the internet. You would think you were splitting the atom based on the way people made the endeavor sound as though it were so intimidating and precise. So, I ignored all of them, photographed my experience and have posted it all here so never again will any of us be told a great grilled pizza is hard to make at home! Click here for Rob's Grilled Pizza recipe!
Fortunately, we live in a time where many grocery stores like Whole Foods and the Nugget market sell fresh pizza dough in approximately 1 pound balls. Grab one of those, sprinkle some flour on a wood surface area and begin to flatten your dough into a pie.
I suggest working the dough in shifts, and as you break, prepare your fresh toppings; slice up your veggies, herbs, meats, etc.
Don’t be a hero with the sauce. A good, pre-made high quality tomato or seasoned pizza sauce is perfect.
Back to the dough…get it as flat and round as you want it
Prior to grilling, a nice thin layer of high quality extra virgin olive oil should be brushed on one side.
Fire up the gas grill to 500 degrees, lower the heat to medium, and using your wood work surface, place the oiled side of the dough onto the grill (this is one of the many things that so many websites claim is just soooooo difficult). Grill for about 20 seconds, then rotate the dough ½ turn using your spatula, which will slide easily under your oiled dough. Flip the dough over after a total of 45 seconds (20 seconds first side, 25 second side) and cook for 30 more seconds
This is what your dough should look like when you flip it the first time…those beautiful grill marks add great flavor to the end dish. After you’ve cooked the second side for 30 seconds, bring the pizza into the house. (this also is where everyone screws this up. For some reason, people try to top and cook their pizza all at once ON THE GRILL! Lunacy!
This is why you want all of your toppings prepped and ready to go. We begin with the sauce, layered out with a nice flat spatula.
Next comes whatever kind of cheese you love and the amount you like (That’s the beauty of doing this yourself…the toppings are the way YOU want them).
If you are using more than one vegetable, I suggest adding one of them now as I did with sliced white onions.
Your chosen meat should go next. We used Turkey pepperoni and tried to cover every square inch of the pie
My helpful wife was nice enough to point out a spot I missed.
Which was covered, making the pie fully pepperoni-icized.
Next up are your other veggies; we used sliced red jalapeno peppers.
And finally some fresh chopped basil.
Now, back onto the grill so that the toppings can melt. This is where a small amount of skill comes in. The grill should be at medium/low so that the bottom of your crust doesn’t char further, close the lid and let the pie cook for 2 minutes, then check it. It will probably take about 5 minutes for the cheese to melt the way you like it, but keep an eye on it!
To the cooked pizza, I added a drizzle of olive oil and some fresh basil and cheese.
Let the pizza sit for as long as you can stand it so that it’s easier to cut…5 minutes if possible.
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