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Grilled Pizza: You'll never order another pizza


Posted on Apr 09, 2010 11:00 AM in Recipes
By Derrick Riches, About.com's Guide to Barbecues & Grilling

About.com

When I tell people that one of the best things you can put on your grill is a pizza, I get a lot of blank stares. It seems a lot harder than it really is and the results will leave you turning you noses up at fast food pizzas forever. Pizza really is one of those things that benefits from a real fire and chances are that grill in your backyard is the perfect tool for making the perfect pizza.

The Technique

All pizzas start with the dough. When grilling a pizza you want good dough that will hold up to being transported and turned on the grill. Roll out your dough about 1/4 inch thick and try to keep it pretty even. Pizza is a very forgiving dish so you don't need to break out the calipers for this one. Just keep the dough uniform and well floured.

When it comes to the grill, keep it clean and well oiled. You need the pizza dough to slide on the cooking grate. If it sticks you'll be out some dough. What you want to do is take the rolled dough rounds and lightly grill them. You can grill them on one side or both. If you just grill one side put your toppings on this side before you return it to the grill. Either way, with the bare dough rounds lightly browned, put your toppings on and turn down the heat on your grill. If you are using charcoal, you will want one side hotter than the other so you can put the topped pizzas on the cooler side. The goal here is to get the toppings heated and any cheese melted before the crust burns.

As with all grills, keep a close eye on the pizzas. With the lid down you can bake the toppings to get your pizza just right. If you are using heavy toppings, like meats or thick cut vegetables you might want to grill them up a little first before you cut them up and put them on the pizza. While the grill is a great place to cook pizzas the intense heat can burn through crusts pretty quickly. You don't want cold toppings on a burnt crust.

Now that you have the basics down you can enjoy the best part of pizza, the versatility. When it comes to pizza, there's no such thing as a bad topping. Another tip is to make small pizzas for gatherings and let your guest choose what they want on their pizza. The grill is a fast way to prepare pizzas so you can cook a lot of them in a short time.
                          
The Recipes

Grilled pizza is a delectable dish to be relished s-l-o-w-l-y in small portions always accompanied by a large green salad.  Here are two variations on grilled pizza; one by Derrick Riches, About.com author of this article, and the other by Johanne Killeen of Al Forno Restaurant in Providence, Rhode Island with recipe courtesy of Emeril Lagasse online. (Hint: fine cornmeal is Joanne's secret ingredient.)  The pizza sauce was contributed by Calorie Count member, Dave. 


Your thoughts...

Have you mastered grilled pizza?

The body of this article was first posted on About.com's Guide Site to Barbecues & Grilling.



Comments


Grilled pizza is the best! For an even easier way to grill - get a ZaGrill Pizza Pan by Eastman Outdoors. It's about $25 and you can get it on Amazon.

http://www.amazon.com/Eastman-Outdoors-90414-ZaGrills-Pizza/ dp/B0002OOMSA/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1 270816532&sr=8-1

Just roll out the dough - we use Publix dough - put it on the pan, add your toppings and carry it out to the grill. No worries about losing your toppings or having the pizza stick to the grill because there is a pan under your pizza! Your pizza cooks in about 15-20 minutes and it is soooo delicious!

Enjoy!



We LOVE to grill pizza! With fresh seasonal veggies from the Farmer's market, you have endless possibilities too. We split the dough ball in half and make "personal" pizzas so we can have exactly what we'd like for toppings.

And we prefer to grill the dough on one side, flip it and top the cooked side and return it to the grill to finish it. Turns out perfect every time!



I've been grilling pizza for years.  My favorite is BBQ chicken.  I grill boneless chicken breasts, cut them into cubes.  Then spread BBQ sauce, chicken nd shredded mexican cheese mix.  YUM!  Also, I coat the dough with olive oil while spreading it out.  It keeps it from sticking to your hands and the grill.



Ha!  Did a similar blog post 2 days ago: http://monsterproof.blogspot.com/2010/04/grilled-pizzas.html

Showed off a couple of my favorites (Hawaiian and pesto and tomato pizzas), and the obligatory cheese. 



That doesn't even look good to me. Looks like a giant burned cracker with a buncha stuff on it.



Wow ! this is news to me. I am from India, where pizza has always been considered an unhealthy food. I especially liked the suggestion about grilling the toppings . Now i have a healthy dish to treat my sonSmile.

Here is an interesting article on cooking methods that prevent nutrient loss

 



Being from Providennce, Rhode Island, home to Al Forno's Restaurant, the Johanne Kileen name is no stranger to me!  They litterally invented grilled pizza, and God Bless them For That!



wow..itz a nis recipe...gonna try



hmm...letz c...



My hubby heats a pizza stone in the BBQ and cooks it on that.  Perfect everytime - but can burn - only needs about 5 minutes cooking at around 500 degrees.



Great idea!!! That BBQ chicken one sounds yummy. So, where can I find lowfat BBQ sauce??



My family and I make our own pizza every Friday night. We make our own dough earlier in the day, it only needs a good hour or so to rise. We use whole wheat flour. We get lots of fresh veggies and mozzarella and usually make our own sauce too. However, we cook it in the oven. It comes out nice and crispy on the bottom like we like it.

It sure saves lots of $$ and you know exactly what you're eating.Smile

 



Could you broil it to achieve the same goals?



If you try to broil it, the top will burn too quickly

 



Ive never ever tried grilled pizza, and altough the pictures looks sort of weird...pizza is always good...so I might try it. I like the idea of the grill pizza pan...I might buy one...but we dont have a big grill, can you still use it on a small one?



Thank you for these ideas everyone! I have been using a recipe that recommends that the dough rise a day in the fridge, it tastes great! I wonder what it will be like on the grill, mmmm...



Thanks CC....I really needed to look at delicious pizza all weekend.



I stayed in a little hotel in italy and they had grilled pizza. It was smoky and delicious, though we kids didn't appreciate it at the time. I can't wait to try making it myself!



its sounding good, gonna try it i love pizza a lot.



In Australia pizza like this has been around in restaurants for well over a decade, though we call it wood fired pizza here.



making your own pizza wins over takeaway anytime. its fun to do and you can put what you want and however much you want on top. Always a winner with me and my friends.

 



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I have tried this recipe at my kitchen and really its taste is tongue smashing you could even eat your fingers ;p

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Its Taste is really 10/10

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The Mushroom Topping is fabulous and also the vegetation i will recommend this recipe on holidays occasions specially

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i would like it with some extra topping and shedding of cheese --------------------- Zwemles



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