Grilled Pizza

July 24, 2013

Grilling is one of summer’s true pleasures but there are only so many burgers one can eat.

Grilled Pizzas

Pizza is a great appetiser for outdoor summer parties or as a lunch served with salad. You can mix some of your favourite flavours like chopped tomatoes, olives, sun dried tomatoes, and mushrooms.

You will need:

A batch of pizza dough – most supermarkets sell this ready to go. It’s also very easy to make, check out this recipe from Jamie Oliver.

A hot grill (gas or charcoal).

Oil for the grill grate or baking tray suitable for grilling, tongs and a paper towel.

All of your toppings.

It is suggested you roll the dough in the kitchen and make stacks of dough rounds alternated with sheets of oiled foil. Don’t be overly concerned with the shape or thickness; it’s supposed to be rustic. Smaller pizza (6″-8″) tend to be easier to manage than a large one.

When your grill is hot, put some oil on the paper towel and coat your grate or tray. The secret is to grill the crust first, then add the toppings. Add your dough with some last minute stretching if needed, try and put as many on as you can. Let it cook for two minutes.

Using the tongs, check to see how the bottom is doing; you’re looking for a nice golden brown colour but allow for a bit of char here and there. The top will puff and bubble up, which is what you’re looking for.

Once golden brown, take off the grill and place them on a suitable area brown side face up. Apply your toppings of choice – classic Margherita, mushroom and pesto, peppers and onions, bacon and red onion, it’s really up to you. With the toppings less is more to avoid sogginess.

Return to the cooler part of the grill, and cook for another 3-4 minutes or until the bottom is browned and the toppings are hot and bubbly.

Once cooked rest a few minutes and then they are ready to serve and devour.

Example Menus