Once all of the toppings were ready, we preliminarily grilled the crust, topped it, and then put it back on to finish cooking and heat up the toppings. I'm glad I didn't make the sausage or the cheese, but rest assured, I do have two mozzarella cheese making kits, so it's possible!
|Messy homemade pizza sauce. Should have used a bigger bowl.|
I'm going to cover the general grilling part of the pizza so you understand the concept, but also included the recipes for the pizza crust and the sauce in case you want to try those as well.
- All Recipes exquisite pizza sauce (minus the Parmesan, honey, cayenne, and red pepper flakes.)
- Sourdough Home pizza crust (scaled down to 1/3 of the recipe)
- Simply Recipes how to grill pizza
You can make this vegetarian by using your favorite vegetarian pizza toppings. It can also be dairy-free if you leave off the cheese. Once upon a time I had an awesome tuna and artichoke pizza that didn't have cheese or red sauce. So incredibly good. Maybe a hummus sauce and topped with tuna and artichoke hearts? Or cheese-free pesto with chicken and tomato slices?
DirectionsSet up your grill for medium-high heat.
Pat/stretch the dough until you get the thickness you want. For grilling I recommend a thinner crust to ensure it gets fully cooked in the middle. This is not the time for a thick pizza. We have a wide gas grill, not a round kettle charcoal grill, so a long pizza worked out fine. If you have a round grill, aim for a rounder crust. I'm terrible at rolling out baked goods in a desired shape, I just aim to get it the right thickness.
My dough wasn't sticky, so I was able to roll it out with my rolling pin on my big baking sheet. I sprinkled the baking sheet with a bit of flour to ensure we could slide it off when the time was right.
|Rolling out the dough.|
While the grill was getting up to temperature and Husband Jeff cleaned it off and oiled the grate, I cut two Trader Joe's sweet Italian sausages into rounds. The sausages are already cooked, but I heated them them in a pan to ensure they got a little brown. I also chopped up some green olives and pulled out the frozen shredded cheese to let it defrost a bit.
|cooked up the pre-cooked sausage|
|First grilling of the crust. A tiny bit darker than I like.|
|Husband Jeff enjoying wine on the deck while the grill heats up.|
|Finished pizza. No green olives on Sonny D's side.|
VerdictNext time we'll turn the grill down, it was really hot. I would also like to season the crust more, maybe with some herbs and spices but possibly also more salt. I wish we had a charcoal grill to add that awesome charcoal flavor, but I do like the quickness and ease of lighting up a gas grill.
The instructions I followed for grilling the pizza were kind of confusing and I had to check them several times to make sure I understood what was going on. It's actually really simple:
- Put the raw crust on the grill, cook for about 2 minutes.
- Take crust off the grill, flip it so the grilled side is up and cover with sauce and toppings.
- Put the pizza back on the grill and cook for 2-3 more minutes. Slice and enjoy.
Next time I would also look up how to make a chewy Neapolitan pizza crust. I think that is allowed to rise and rest for at least two days, which I would hope would make it chewier. And probably adding some bread flour rather than all-purpose.
Maybe next time I would go with smaller rounds of dough so we could each have our own pizza and it would be easier to manage on the grill. The guys are pretty traditional with their toppings and I want different things, like maybe an Indian pizza with palak paneer, or eggplant and zucchini with mushrooms. Or a Mexican pizza with enchilada sauce, beans, cheese, tomato, taco meat, and sauteed spinach.