When you think about grilling in the summer, you probably think about meats and veggies. You might be surprised how well some other foods hold up to grilling — and pizza is one of them!
Start with your favorite dough
When it comes to the dough, you don't need to do anything special for grilled pizza. Go with your favorite recipe, or even buy pre-made pizza dough (no judgment!).
Let the dough rise (or come to room temp), then stretch it to about 10" to 12" in diameter. How, you ask?
- Toss it in the air. It's a spectacle, but I wouldn't recommended it unless you have pizza parlor experience.
- Hold the edge of the ball of dough slightly above the counter and let its weight stretch the dough out while you rotate it.
- Press or roll it out on a lightly floured surface.
And don't worry about it being a perfect circle. Whe you're done shaping it, place it on lightly floured surface so you can slide it onto the grill. A pizza peel is great, but the back of a baking sheet works in a pinch.
How to grill the pizza
Whether you have a gas or charcoal grill, you can make this pizza! With a hot grill (at least 450-500 F), you'll need to cook each side of the dough for about 2-3 minutes.
Grill one side, flip the pizza over and add your toppings. I went with classic pepperoni, but think outside the box! If you're going for toppings that need pre-cooking (like grilled peppers or caramelized onions), be sure to cook them in advance — they won't be on the grill long enough to really cook through.
Topping your pizza
For this post, I chose a classic pepperoni pizza with a fresh tomato sauce and mozzarella cheese.
If you want to use toppings that require additional cooking — for instance, grilled peppers or caramelized onions — they should be cooked in advance. The cooking time for the pizza dough is only long enough to melt cheese and heat everything up, not to thoroughly cook additional toppings.