I tried something new tonight for dinner – I made grilled pizza. I have some perfecting to do, but overall, it was well received by my family, even with the funky toppings I used. Next time, I will decrease the heat on the grill right before I put the dough on and I will use more traditional toppings! The crust was chewy inside and crisp outside – maybe a little TOO crisp this time!
Pizza dough – I used purchased dough from the deli and broke each ball into 3 smaller balls for individual sized pizzas that are easier to manage on the grill – roll dough to 1/4-1/2″ thickness
Toppings of choice – I used rosemary infused olive oil on all and then topped half of the pizzas with fig and almond spread and goat cheese and half with vidalia onion and balsamic vinegar spread and brie – the fig and vidalia spreads I purchased by the jar at King Arthur. Prep your toppings before you start grilling the crust.
Preheat the grill to high. I got mine up to 550. Next time, after I heat the grill but before I put the dough on, I will decrease the burners on the grill to Medium – Off-Off – Medium to lessen the blackening of the crust to the degree that I achieved tonight. Grill 3-4 minutes, flip, top with toppings, grill til cheese is browned and bubbly.
July 30, 2011 at 1:29 am |
We do grilled pizza a lot…our tricks…use evoo on both sides of the crust…1st on the side your r putting it down on, and then the other before flipping…then take it off the grill put the toppings on and finish in the oven…still get the great grill flavor without the over done crust…our favorites…BBQ chicken with caramelized onions and fresh mozzarella with tomatoes and basil
July 30, 2011 at 1:35 am |
Thanks, Karen! I will try your tips next time – I love BBQ chicken pizza and I think the kids will like tomato, fresh mozzarella and basil better than my crazy toppings!