CHAR BROILED PIZZA

This takes my previously written about concept of grilled pizza and adds a new wrinkle; finishing it under your oven’s broiler. The reason is to add on a nice a char to both some of the crust and toppings, particularly browning some of the cheese. For this version, I find that a thicker, more traditional crust is better. 

For this recipe, I’ve given you my specific pepperoni recipe, but you can use this as a template to design your own pizza with your own favorite toppings. 

About 1 pound fresh pizza dough (most high end grocery stores sell them now)

About 6 ounces of a 15 ounce can pizza sauce

About 6 ounces of shredded cheese of choice

About 8 ounces sliced pepperoni

Freshly chopped basil or oregano if desired

Flour

Extra virgin olive oil

Salt and pepper

1 teaspoon grated Romano cheese for end 
 

1. On a wooden working surface, like a cutting board, sprinkle some flour and pound your dough into a round pie of medium thickness, about 8 inches in diameter.
2. Brush a thin layer of olive oil on one side, and sprinkle with salt and pepper
3. Preheat gas grill to 500 degrees, then lower heat to medium
4. I suggest prepping all of your toppings now, so they are ready to go in a few minutes. Slice everything, get it ready.
5. Preheat oven broiler to 500 degrees, with top rack as near the broiler as possible, about 4inches from heat source
6. Place oiled side of dough onto the preheated grill grate and close the BBQ lid.
7. After 25 seconds, rotate the dough ½ turn and cook for an additional 40 seconds
8. Flip the pie and grill for an additional 45 seconds
9. Remove the pie from the grill, leave grill cooking on low heat
10. Top your pizza as follows: Sauce (layered thin using a flat spatula), oregano, ¾ of cheese, meat, remaining cheese
11. Place pizza back on grill and cook, cover closed, for 2 minutes.
12. Remove pizza from grill and immediately place under the broiler for 2 minutes
13. Rotate pizza ½ turn and cook to desired doneness, depending on how charred you want the sides and top
14. Remove pizza and immediately sprinkle with Romano cheese and allow to sit for at least 5 minutes before cutting.