Over time, I've started to accumulate quite the random collection of DIY/Tutorial posts here on the GHU Blog. From Tree Skirts to Map Wall Art to Ruffled Tops, the topics are quite varied. In order to create a little cohesion, I've decided to use a common name for all future DIY/Tutorials posts. Meet the I Made This! series. From here on out, when you see I Made This! in a title, you know to expect a fun crafty project or maybe even a recipe or two. Which, leads me into the first post of this series, Grilled Pizza!
During the summer, like most of you, I try to avoid heating up the kitchen. Grilled meats and veggies are always delicious, however, once and a while, you need to change things up...enter the Grilled Pizza! For those who have never had pizza from the grill, it is the closest thing you will get to brick oven pizza without the brick oven. Trust me, it is DELISH!
Grilled Pizza is something I was always interested in trying, but wasn't quite sure where to start. I did a little Google research and read about ten different posts pertaining to grilled pizza. Let me tell you, there are a LOT of different methods. I sifted through and chose the best techniques from each post before attempting mine. Through a little trial and error, I've settled upon the following approach for grilling pizza.
- Step One: Gather some tasty ingredients. In the summer I prefer lighter pizzas, so I chose vine-ripened tomatoes, fresh basil, and finely shredded mozzarella cheese to top my homemade sauce and store purchased dough (I was honestly just too lazy to make my own so I grabbed some at Fresh & Easy on the way home). The key to grilled pizza is to keep the toppings sparse and light, otherwise your crust may scorch before the cheese ever melts. This is why I chose somewhat "light" vegetables and finely shredded mozzarella (as opposed chunks of fresh mozzarella).
- Step Two: Fire up the grill! I used a gas grill since the temperature is easier to control than charcoal. I aim to have mine heated to around 300-degrees, which is Medium heat on my grill. When you try this for the first time, you will have to play with the temperature to see what works best for you. Online I read anything from 300-500. I tried 450 the first time, let's just say the pizza had a nice, deep char flavor to it!
- Step Three: While the grill is heating, stretch your dough thinly to the size of a large plate. Anything much larger is just too hard to handle on the grill. I don't own a pizza peel, so I actually stretch my dough and drape it over the large plate. The dough I purchased was enough to make two pizzas this size.
- Step Four: When the grill has reached 300, lightly grease the grate, then flip the dough onto the grill (or slide it on if you have a pizza peel). Make sure the edges are smooth and there are no wrinkles in the crust. Next, with the lid open, patiently wait for it to start to bubble (as in the third photo below). Mine took about 3 minutes.
- Step Five: When it begins to bubble, check the bottom and look for nice, light grill marks. You can go lighter or darker, depending on your preference. When it looks good to you...flip it!
- Step Six: Next is the fun step! With the dough on the grill, QUICKLY start topping the pizza. Remember the lighter (less) ingredients, the better.
- Step Seven: When the pizza is topped, close the grill lid and turn the temperature to low. Check the pizza every few minutes and rotate it to prevent it from burning on any hot spots that may exist on your grill. After about 5-7 minutes, your cheese should be melted and you are done!
- Step Eight: Remove the pizza from the grill and ENJOY!
I hope you all run out and try Grilled Pizza for yourself (if you haven't already tried it before)! If you have any questions, please leave them in the comments and I will answer the best I can :)
