Whimsical September

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Summertime Grilled Pizza

Jamie has been quite the grill master this summer; nearly all of our dinners have come hot off the grill. We’ve eaten our weight in grilled chicken (coated in olive oil and low-sodium taco seasoning), and we’ve also grilled a variety of burgers (beef, turkey, and black bean).

Last night we grilled our pizza!

I’d never heard of grilled pizza until I visited my friend Jessica’s parent’s home in New Hampshire last summer, but I loved it and meant to make it myself a lot sooner than yesterday.

I made the dough yesterday mid-morning, let is rise all day, and then Jamie helped me get the grill going when he got home from work. We topped ours with a layer of petite diced tomatoes, leftover sautéed peppers and onions, and shredded cheese. It was a crowd-pleaser for sure! Jamie and my in-laws loved it.

If you’ve been wearing out your grill this summer like we have, give this one a try. Pair it with a side salad and you have a great summer dinner.

A thinner spread of cheese works better with grilled pizza. The pizza on the right had a tough time melting.

Dough:

  • 1 1/2 cups warm water
  • 1 package (2 1/4 teaspoons) of active dry yeast (Fleischmann’s Dry Active Yeast is our go-to)
  • 3 1/2 cups all-purpose flour
  • 2 Tbsp olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar

1. Pour warm water into a large mixing bowl and pour the yeast packet on top. Let yeast dissolve for five minutes.
2. Mix in flour, olive oil, salt, and sugar. Using a hand mixture, knead for three to five minutes. If the dough seems a little wet, add in a little bit of flour until it reaches the desired consistency.
3. Cover bowl with plastic wrap and set out on counter for at least two hours. The dough will double in size, so make sure your bowl is plenty big enough.
Preparing the pizzas:
  • Yellow or white cornmeal
  • Olive oil spray or Grill spray
  • Olive oil
  • Pizza toppings
1. Preheat grill to 600 degrees.
2. Split the dough into halves or thirds (smaller pizzas are easier to work with). Sprinkle countertop with a light layer of cornmeal and roll out pizza dough until thin. Each side of the dough should be lightly coated in cornmeal.
3. Spray grill with an olive oil or grill spray and carefully place the dough on the grill. Let cook for two-three minutes with lid closed until the underside is lightly brown.
4. Once the underside is lightly brown, quickly brush on a thin layer of olive oil to the top and flip using tongs or two spatulas.
5. Here’s where you have to work quickly, so make sure your toppings are near the grill. Top your pizzas and then close the lid for two to five minutes. Check the bottom of the pizza often to prevent burning. A thin layer of cheese works best (as I learned the hard way last night).
6. Remove, slice, and serve!

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