Grilled pizza

Fire roasted cherry tomatoes, roasted garlic, fresh mozzarella and arugula salad

I always have a pizza stone in the oven, all year-long. It does the trick but I saw this add about a wood pizza oven that would really look great just beside the barbecue. JB does not want me to get it. He is the reasonable one and I have to thank him for that.

The next best thing is to use your barbecue to grill pizza. The grilling process gives your pizza a charred taste that you can only get on the grill and the crust becomes very crispy, the way I like it. You even have the option to smoke it if you like. Or just smoke one ingredient like tomatoes, for example. I have grilled pizza before, but this year, the idea originated after picking up Pizza on the grill, from the publishers of Fine Cooking.

The method is quite simple: preheat your grill to medium, brush both sides of the dough with olive oil and put it on the grill. Cover and cook over direct heat for one to three minutes, until the bottom starts to brown. When cooked, turn the dough over and cook the other side over indirect heat. Just after turning the dough, spread the sauce and arrange the toppings evenly over the pizza, cover and cook until everything is warmed through and the cheese, if using, has melted.

The topping ideas are probably endless. On this warm summer day, I chose fresh mozzarella, roasted tomatoes and garlic and a cool, lemony arugula salad. I like topping my pizza with a cool salad for some reason. I set the grill to 275 F, put the tomatoes on a cookie sheet with olive oil and salt and cooked them for 2 hours. I also cooked the garlic at the same time and made a little extra for later use.

I cooked the pizza as directed above, first over direct heat, then I turned it, brushed it again with olive oil, distributed the mozzarella evenly over the crust, then added the tomatoes and the roasted garlic and cooked it for about 5 minutes over indirect heat. During that time, I tossed together the arugula with some lemon juice, olive oil, salt and pepper. I added this on top of the pizza after taking it off the grill and scattered shavings of parmesan all over.

I hope this will make you want to grill pizza this summer, and if you do, please share your favorite toppings with me! Enjoy!

For the dough:  (from the publishers of Fine Cooking)

2 1/4 teaspoons yeast
1 teaspoon honey
1 cup lukewarm water
1/4 cup olive oil plus more for coating the bowl
3 cups unbleached white flour
1/2 teaspoon kosher salt


1. In a bowl, mix the water, olive oil, yeast and honey with the tip of your fingers and let it sit for five minutes or until it starts bubbling.
2. Combine the flour with the salt and start adding it to the bowl, half a cup at a time, using a whisk at the beginning, then switching to a wooden spoon when it becomes too hard with the whisk. You will probably want to use your hands at some point. When the dough holds together and is not sticky anymore, stop adding flour and transfer to the countertop.
3. Knead the dough with your hands until completely smooth adding a bit of flour if needed. The dough should not be sticky but should still be supple. Knead for three to five minutes, no more.
4. Transfer the dough to a glass bowl coated with olive oil, cover tightly with plastic wrap and put in a warm place for it to rise. It should double in volume.
5. Punch the dough down, separate in four and start forming your pizza. Don’t roll the dough too thin if you want to grill it. I may burn on the grill.

Makes four individual pizzas or pizze.

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