The first time I heard of making pizza on a grill all I could think of was, why would anyone want to do that?
It’s also easy! No, the pizza dough does not fall through the grill grates. Assuming you’ve properly heated the grill, your dough will form a lovely lightly browned crust.
Adapted from : simplyrecipes.com
- 2 tablespoons grated or shredded parmesan cheese
- 6-8 fresh basil leaves
- 8 ounces fresh mozzarella, sliced into 1/8 inch thick rounds
- 1/2 cup tomato sauce
- 1 lb pizza dough (homemade or store bought)
- Olive oil, for drizzling
- Parchment paper
- Number one : Preheat your grill to 425 degrees F, and then scrape off any bits with a grill brush that were left behind when you last grilled.
- Number two : Place parchment paper on a hard surface and spread olive oil onto parchment paper using your hands.
- Number three : Add your pizza dough onto the parchment paper, and stretch it out into a rectangle or circle until the dough no longer pulls back.
- Number four : Transfer your pizza dough to your grill by taking your parchment paper and flipping it upside down so that the dough lands safely on top of the grates. Then, peel your parchment paper off of the dough.
- Number five : Close the lid of your grill and let it your pizza cook for 2-3 minutes until it’s golden brown on the bottom. The pizza may produce some bubbles on the top, but those will settle once you flip.
- Number six : After 2-3 minutes carefully check the underside of the dough using tongs. If the bottom is golden brown, use your tongs to flip your pizza.
- Number seven : Quickly and carefully top your pizza with tomato sauce, mozzarella slices, and basil leaves (or whatever toppings you are using).
- Number eight : Close the lid of your grill and allow the pizza to cook for 2-3 minutes more until the cheese is melted and the underside is golden brown.
- Number nine : Once the cheese is melted and the underside of your pizza is golden brown, slide your pizza onto a cutting board with your tongs.
- Number ten : Allow pizza to cool for 5-10 minutes before cutting. Sprinkle with parmesan cheese, cut into 16 slices, and serve.