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Pizza on the Grill

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Okay, so we LOVE pizza at our house! Honestly, this “pizza on the grill” process took my husband and I a couple of times to get it just right. It cooks pretty quick so the trick is to have everything ready to go. I get the toppings and sauce ready BEFORE I make my dough. You can use any basic pizza dough recipe. I stole this one from my sister Melissa who is an AWESOME cook! I like to use whole wheat flour but you can do half whole wheat / half white flour or just go with all white flour. This recipe will give you enough dough for 2 pizzas.

1 ½  c. warm water (115-120 degrees)

1 TBSP instant yeast

1 TBSP sugar

½ tsp salt

3-4 ½ c. flour

It’s super easy. Just throw all the ingredients into your stand mixer and let it do all the work. Don’t put all of the flour in initially. Put in 2 ½ c. of flour, then add the remaining flour a little at a time until the sides of your bowl look clean. After your ingredients have formed a ball just let it knead for a couple minutes. Now you take your pretty ball of dough and divide it in half. At this point I like to roll my dough onto tin foil. I grease the tin foil REALLY well with olive oil and roll the dough out. (be careful that you don’t roll your dough too thick, keep it under ½”) Grease the top of the dough with olive oil as well. Repeat this process with the other half of your dough.

Make sure your charcoal briquettes are good and hot…not flaming…just nice and toasty. Oh…and only put them on half of the BBQ. You need a cool side to slide your pizza over onto if it is cooking too fast. Now for the fun part! Take your rolled out dough (still on the foil, and greased on both sides) and slap it onto the grill. Quickly pull the tin foil off and watch your pizza dough cook, it will bubble and start to smell soooo good!.

Keep a close eye on things. You’ll want to flip it as soon as the underside is golden (if your briquettes are really hot, flip it onto the cool side, it will buy you some time while you put the toppings on).

This is the part where you have to be fast. Spread your sauce onto the golden yumminess and then sprinkle on your toppings. In this case less is more. Don’t pile the toppings on. You want everything to melt together quickly.

On this pizza we used bbq sauce, grilled chicken, red onion, a little cilantro, and then topped it off with provolone cheese.

Check the underside of your pizza and situate it on the grill depending on how fast it’s browning. Put the lid on and let the grill do it’s magic!! You will know it’s done when the toppings have melted together and the underside of the crust is nice and golden.

Yum! Now my favorite part…it’s time to eat it! Pizza on the grill…crisp crust with a slight smokey taste…heaven!

Now, because you can’t have pizza without its side kick…instead of doing two pizzas we love to use the other rolled out dough for GARLIC BREAD. You make it just like the pizza. But instead of sauce, spread on some butter, then sprinkle garlic bread seasoning, Parmesan cheese, and then top it off with mozzarella.

This bread is so good…we made it three nights in a row one week!

There you have it!  Pizza AND Garlic Cheese Bread! Happy grilling!!

Pizza on the Grill

Ingredients

  • 1 ½ c. warm water (115-120 degrees)
  • 1 TBSP instant yeast
  • 1 TBSP sugar
  • ½ tsp salt
  • 3-4 ½ c. flour

Instructions

  1. Throw all the ingredients into your stand mixer and let it do all the work. Don’t put all of the flour in initially. Put in 2 ½ c. of flour, then add the remaining flour a little at a time until the sides of your bowl look clean.
  2. After your ingredients have formed a ball just let it knead for a couple minutes.
  3. Now you take your pretty ball of dough and divide it in half.
  4. At this point I like to roll my dough onto tin foil. I grease the tin foil REALLY well with olive oil and roll the dough out. (be careful that you don’t roll your dough too thick, keep it under ½”) Grease the top of the dough with olive oil as well. Repeat this process with the other half of your dough.
  5. Make sure your charcoal briquettes are good and hot…not flaming…just nice and toasty. Oh…and only put them on half of the BBQ. You need a cool side to slide your pizza over onto if it is cooking too fast. Now for the fun part! Take your rolled out dough (still on the foil, and greased on both sides) and slap it onto the grill. Quickly pull the tin foil off and watch your pizza dough cook, it will bubble and start to smell soooo good!.
  6. Keep a close eye on things. You’ll want to flip it as soon as the underside is golden (if your briquettes are really hot, flip it onto the cool side, it will buy you some time while you put the toppings on).
  7. This is the part where you have to be fast. Spread your sauce onto the golden yumminess and then sprinkle on your toppings. In this case less is more. Don’t pile the toppings on. You want everything to melt together quickly.
  8. heck the underside of your pizza and situate it on the grill depending on how fast it’s browning. Put the lid on and let the grill do it’s magic!! You will know it’s done when the toppings have melted together and the underside of the crust is nice and golden.

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