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My review
Pizza On The Grill I
Doug
"Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the grill is the way to go. The heat of a hot grill is perfect, and makes it possible to make incredible pizza at home. Use your favorite toppings, but keep in mind not to overload the pizza. Keep it light. Try it - everything is better on the grill!"
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Ingredients
3 h servings 212 calsOriginal recipe yields 16 servings
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Directions
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Prep
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Ready In
- In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again. Watch Now
- Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick. Watch Now
- Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza. Watch Now
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 212 calories; 11.3 g fat; 21.5 g carbohydrates; 6.2 g protein; 11 mg cholesterol; 399 mg sodium. Full nutrition
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Reviews
Read all reviews 343429 Ratings
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Most helpful positive review
8/19/2005
I had heard of grilled pizza but was afraid to try it. It's quite a production, that after 4 times in 4 weeks, we've got down to a science. The first time he made it he burnt most of the crusts....
Most helpful critical review
7/19/2008
i tried this recipe...be warned! if you're using a gas grill, turn the heat down to low or just below medium before placing the dough on the grill. otherwise you'll get what i got: black burned...
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8/19/2005
I had heard of grilled pizza but was afraid to try it. It's quite a production, that after 4 times in 4 weeks, we've got down to a science. The first time he made it he burnt most of the crusts....
1/27/2003
We have been making this pizza on our gas grill since last summer and have not cooked one in the oven since! Even though it's winter. My husband just rolls up the garage door and cooks! For thos...
10/21/2006
Oh my goodness, is this ever a fabulous way to make homemade pizza! I'm a novice and this was the best I've ever made. I was scared to try it; what if the dough dropped through the grill, etc ...
4/24/2004
My dad & I made this together and we had such a great time! We rolled our crusts very thin and made 1 Margherita style with mozzarella, parmesean & fresh basil, the other was pineapple rings & h...
6/15/2003
What a great & different way to have pizza! Used floured aluminum foil trick mentioned in previous review and worked great. Kept grill at 250-300 degrees to keep from burning. After flipping, ...
4/8/2003
I loved the flavor of the crust, but I made the pizza twice and both times the crust was tough and chewy. I had never made pizza dough before. My first time to use yeast. Could someone please re...
1/20/2006
I was looking for a recipe for grilled calzones and decided to modify this recipe. Ingredients as specified (included hot sausage and chicken - yummy!) Made 6 8" rounds folded over into calzones...
6/8/2010
I started grilling pizzas last summer after watching it on FoodTV. A trick we use is to grill the crusts quickly on a hot grill (about 400F), then flip them over so the cooked side is facing up...
9/4/2001
This was wonderful! The wonderful "outdoors" taste that the grill imparts to the pizza truely elevates it to the next level! Cooks very quickly- I pulled mine off the grill and onto a baking ...