Grilled Pizza, or I’m Back!
August 6, 2009, 7:56 pm
Filed under: Uncategorized


I first made these little guys on a night when my mother in law and her youngest were in town, during some of the worst of our heat wave. We all wanted pizza but nobody wanted to deal with the oven even being looked at, much less turned on. I knew you COULD do it, I’d just never done it before. Therefore my first attempts were really delicious but not quite photogenic. I got the procedure down pat this time and the results were a little more visually appealing.

You CAN use a premade pizza dough for this, but try making your own. My focaccia recipe will make really delicious pizza dough!

The quantities called for in the focaccia recipe will make six individual sized pizzas, or you can go for a big ol’ large. I stick to the individual sized pizzas because they’re easier to handle and allow for topping personalization. The sauce? We sautéed half an onion and two cloves of garlic in a tablespoon each of butter and olive oil, added half a cup of white wine and 1/4 tsp of three or four different italian herbs. Salt and pepper and simmer it down, that’s about it!

Grilled Pizzas

  • 1 ball of pizza dough, following focaccia recipe until just after the first rise
  • approx. 1 cup of tomato sauce, homemade or premade
  • 2 cups of shredded cheese, we used a mixture of mozzarella and monterey jack
  • 1/4 cup spinach, chopped
  • 1/4 cup basil leaves, chopped
  • 1/4 pound of sliced pepperoni/salami. We had a mix of grocery store pepperoni and a little Cotto Salami from Salumi in Seattle. (If you’re ever in Seattle, GO. Run! Salumi is worth the wait in line.)
  • Salt and pepper

Portion your pizza dough into six even balls. Heat your grill to a medium-high heat, then stretch your dough balls out thin and place them on your grill. Cook on one side until it’s crispy and a little golden, then take off the grill. Once you’ve done them all, dress the sides that have already touched the grill with your sauce and desired toppings. Place the uncooked side back on the grill and cover for a few minutes, until the bottom is really crispy and your cheese is melted through. Serve immediately, maybe with a beer and a simple green salad? Just a suggestion. 😉 This is an incredibly versatile formula, you can do just about any pizza you like this way. I really want to try a pesto sauce, something with chicken and bacon next time. Or breakfast pizzas! Oooh. Breakfast on the grill, can you beat that?


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