Pizza on the Grill
This has proven to be both a great summer menu item and an interactive party idea. I generally make the dough (recipe here) a day ahead and prep all my toppings the day of the event.
In addition, I will provide my quick pizza sauce recipe that is perfect for a fresh, crisp summer evening.
Light Summer Pizza Sauce
- 1 - 16 oz can of San Marzano whole tomatoes
- 3 tbsp olive oil
- 3 fresh basil leaves (hand torn for authenticity)
- 2 cloves of garlic (crushed)
- 1 tsp dried oregano
- 3 tbsp dry red wine (If you happen to have a bottle open)
In a medium sized bowl hand crush the tomatoes to a consistency that you like. Some like it chunky and some like a smoother sauce. Set bowl aside.
In a small sauce pan heat the oil on a medium setting and add the crushed garlic. Move the garlic around for a minute making sure it doesn't burn. Next add the hand crushed tomatoes, basil leaves, oregano, salt, pepper, and wine.
Let the mixture simmer on a low heat for about 10 minutes. Remove from heat and set aside until ready to use. This can also be made ahead of time.
Building the Grill Pizza
- 1 - 8 oz. Piece of fresh pizza dough
- 3 oz. Pizza sauce (above)
- 2 oz. Fresh mozzarella
- 6 fresh basil leaves
- 2 tsp olive oil
- Other Pizza toppings
An alternative to this idea is to use some kind of heat diffuser. Here I have used a heavy sheet pan turned upside down but a large pizza stone will work too (Just remember that stones take a while to heat up).
|Working the dough|
Form your dough on a floured surface. A little planning is necessary to be sure the pizza will fit on your direct heat side and your diffused heat side.
|I have at least one fan!|
The dough should be placed directly on the grate over the heat. After you top the pizza, cook on the indirect heat so the bottom of your crust doesn't burn.
Roll out the dough into a round (or whatever shape you like), even flat piece. Once again this is an issue of preference. If you like thin crust pizza, roll it out to about 1/8 inch, for thicker crust you can go up to about 1/2 inch thick. The dough will rise somewhat when you first grill the dough, and the more heat, the less rise you will experience.
It helps to have a flat surface to transfer the dough once it is rolled out. If you don't have a flat surface large enough, try rolling up the dough on a well floured rolling pin and quickly unrolling onto the grill.
Grill for about 3 minutes or until grill marks appear on the under side of the dough. At this point the dough will be less pliable and easier to handle. Use some tongs and flip the dough over and cook for about another minute. The temperature of the grill will have a plenty of impact on the time. Look for the marks.
Once your dough is cooked remove front the grill and place on surface that you can dress the pizza.
Spread out the sauce evenly on one side, and drizzle some olive oil over the sauce. Next place the mozzarella evenly over the pie.
Slide pizza onto the indirect surface area of the grill and close top of grill if possible. Cook for about 8-10 minutes and remove (Time will depend on temp). Place torn basil leaves on top of pizza and serve. Margarita Pizza on the Grill!
|That means everyone. (Jayme on the grill)|
|Some Final results|
|The host at rest (for a minute).|