From the Kitchen: Grilled Pizza Two Ways
We’ve had a gas grill for about a month now and we LOVE it! Before it, all we had was a charcoal Weber, which we also really love, but the convenience of our new gas Weber is a thousand times better. Needless to say we’ve been grilling a whole lot… I mean like three times a day in some instances (no kidding!). And since we’ve been on this grilling binge, we’ve been trying new foods to keep things fun. I’m a pizzaholic…I don’t care where it comes from- frozen, fresh, hot, cold….yes, please. That being said, pizza was at the top of my list of foods to make on the grill, so last weekend we did just that. We made one grilled veggie pizza with artichoke hearts and ricotta and one BBQ chicken pizza (a la CPK). Since pizza is one of those “put your own spin on it” kinda foods, this here is more of my process rather than a concrete recipe. I suggest you find your favorite toppings and go with those. I will say this, however, the grilled veggie pizza above was maybe one of the best pizzas I have EVER eaten…just saying.
STEP 1: Season and grill all of your meats and veggies ahead of time. Here, I just used a little bit of salt, pepper, and olive oil on everything. Dice and slice to your liking. Set aside.
*My favorite grilling veggies are: zucchini, bell pepper, mushrooms, onions, asparagus, and corn.
STEP 2: Roll your dough out onto a floured surface (I often use cornmeal or semolina instead of all-purpose which is what I did here).
*We buy our dough from Trader Joe’s usually but when I’m feeling fancy (read not lazy), I like to use this Jaime Oliver recipe.
STEP 3: Heat your grill to about 400° F. Place your dough onto a pizza peel or large board for easy transport to the grill. Before grilling brush olive oil on the dough and grill. Carefully arrange the dough olive oil side down and grill for about 10 minutes with the lid closed. The dough will start to bubble, this is good.
STEP 4: Pull dough off of grill. Place toppings on grilled side of the dough. Carefully return pizza back to the grill and cook for about 15 minutes or until the dough is crisp and cheeses have melted. Serve hot. Voila!
Ingredients I used:
Grilled Veggie Pizza
Trader Joe’s Herb Pizza Dough
bell pepper
zucchini
asparagus
onions
artichoke hearts
shitake mushrooms
mozzarella
ricotta
BBQ Chicken Pizza
Trader Joe’s Plain Pizza Dough
TJ’s Kansas City Style BBQ sauce
Red onions
Grilled chicken
Cave aged Gruyère
dry oregano (sprinkled over the top)
Please Note: All grills are different. Temps may vary. If this is your first rodeo, pay closer attention to make sure your pizza doesn’t burn…. that would be sad.
what a delicious post – the pizzas look incredible, and veggies divine
Thank you so much :)
Your dough didn’t stick? Really want to try this – thanks for the step-by-step instructions :)
Nope! Dough didn’t stick. Oiling both the dough and the grill really does the trick!
I love grilled pizza-especially in the summer! Thank you for all the great new topping ideas!
You’re so welcome! Try that veggie combo, it’s super tasty!
Please, please can we make this when you come up? I have fresh dried oregano for you from the garden, and we can use that, too!
Well, since you asked to politely! Can’t wait!
yum!!! these look perfect for summer cook-outs!
Thanks! It’s surprising how easy the process was and how much more crispy and delicious the pizza turns out than baking in a traditional oven.
We love our Weber gas grill too!! I’ve been wondering if it would work for grilling pizzas, yours look amazing :) Do you put the cover on after the toppings go on, or do you leave it open the whole time?
Gas grills make all the difference right?!!! But there’s definitely something tasty about that char flavor you get from coals…with regards to your question, I closed the lid during the final grilling stage. You want to recreate an oven-like state.
I have a hard time choosing! So good!
I wish we still had our gas grill! These look so yummy!