Pizza on the Grill - Yes Pizza Can Be Grilled!

Pizza on the Grill! 

Grills mimic a wood fired oven than your conventional indoor oven. Whether using charcoal or gas, the smoke from the grill will help give your pizza more flavor. It’s also dead easy. No, the pizza dough does not fall through the grill grates. Assuming you've properly heated the grill, your dough will form a lovely lightly charred crust. The trick is that you cook the plain dough first, on one side, on the grill. Then remove it, flip it, brush the grilled side with sauce and toppings, and return the pizza to the grill for final cooking. It's a great idea for having the kids make their own pizza, a fun Halloween grilling activity, or anytime of the year!

Ingredients

Dough - Enough for 3 (16-inch) round pizzas:

• 16 ounces all-purpose flour, plus extra for countertop, peel and rolling
• 1 envelope instant or rapid rise yeast
• 1 tablespoon kosher salt
• 10 ounces warm water, approximately 105 degrees F
• 2 tablespoons extra virgin olive oil, plus 2 teaspoons for bowl
• 1 tablespoon malted barley syrup

Roasted Tomato and Basil topping - Enough to top 1 (16-inch) round pizza:

• 1 large ripe tomato, cut into 1/3-inch thick slices
• 5 to 7 teaspoons extra virgin olive oil, divided
• 2 cloves roasted garlic, minced (see our recipe)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1/2-ounce grated Parmesan
• 1 1/2 ounces part skim mozzarella, shredded
• 1/2 cup Parmesan Reggiano cheese, grated
• 4 to 6 large sweet basil leaves, shredded

Tools and Equipment

• Gas or Charcoal Grill
• Long-Handled Grill Tongs
• Pizza Peel
• Stand Mixture
• Patience

Preparation/Directions

Dough:

• Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.
• Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball.
• Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour. The dough will rise and double.
• Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the counter top. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.

To shape and cook the Roasted Tomato and Basil pizza:

• Fire up and preheat a gas grill to high and make sure the grill grates are clean and free of debris.
• Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.
• Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.

• Oil the grill grates, by rubbing the grates with an olive oil soaked paper towel held by long-handled tongs. Decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate.
• Carefully place the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. 
• Brush the raw (un-grilled) side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. 
• Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.

Smile and Enjoy your addiction to grilling and your newly found skill as the neighborhood Pizza GrillJunkie!