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Grilled Pizza
Recipe Summary
Yield: Makes 2 fourteen-inch pizzas
Ingredients
Ingredient Checklist
Quick Basic Pizza Dough, divided in half
Olive oil, for brushing
Pizza Sauce
Fontina cheese
Sliced fresh tomatoes
Fresh basil leaves
Fresh flat-leaf parsley, leaves
Julienned scallions
Julienned pea pods
Fresh corn, kernels, blanched
Fresh mint leaves
Cooked and crumbled sausage
Gallery
Grilled Pizza
Recipe Summary
Yield: Makes 2 fourteen-inch pizzas
Gallery
Grilled Pizza
Grilled Pizza
Grilled Pizza
Recipe Summary
Yield: Makes 2 fourteen-inch pizzas
Recipe Summary
Yield: Makes 2 fourteen-inch pizzas
Yield: Makes 2 fourteen-inch pizzas
Makes 2 fourteen-inch pizzas
Ingredients
Ingredients
- Quick Basic Pizza Dough, divided in half
- Olive oil, for brushing
- Pizza Sauce
- Fontina cheese
- Sliced fresh tomatoes
- Fresh basil leaves
- Fresh flat-leaf parsley, leaves
- Julienned scallions
- Julienned pea pods
- Fresh corn, kernels, blanched
- Fresh mint leaves
- Cooked and crumbled sausage
Directions
For best results, use a charcoal grill. Create two sections on the grill’s very hot back section and a cooler preparation section in the front by putting extra charcoal in the back and less in the front. Place fire bricks on the grill’s surface to divide these 2 sections. Allow the charcoal to burn, then cool a bit before cooking to prevent burning the crust.
If using a tomato sauce, place in a pot on the grill off to the side, stirring occasionally.
Place one half of the dough on a lightly oiled flat surface, such as an upside-down cookie sheet; work dough until it stays flat and forms a round or square shape, about 1/4 inch thick. (Tip: Pull dough out, and allow it to snap back. Let it sit for a few moments, then pull it out again. It will hold its shape better this way.)
Once dough is in desired shape, pick it up and place it directly on the hot section of grill. With tongs, gently rotate dough as it cooks, 2 to 3 minutes, until bottom side is browned and dough holds its shape.
Remove from hot section with tongs, flip over, and move to cooler section of grill. Brush top (grilled side) of crust with olive oil, and add toppings of your choice. Return to hot side for a few more minutes. Continue to cook until cheese melts and bottom is crisp, approximately 3 to 5 minutes. Repeat with the remaining dough and more toppings. Serve hot.
Reviews (3)
Add Rating & Review
13 Ratings
5 star values:
1
4 star values:
4
3 star values:
5
2 star values:
2
1 star values:
1
Reviews (3)
Add Rating & Review
13 Ratings
5 star values:
1
4 star values:
4
3 star values:
5
2 star values:
2
1 star values:
1
Add Rating & Review
13 Ratings
5 star values:
1
4 star values:
4
3 star values:
5
2 star values:
2
1 star values:
1
13 Ratings
5 star values:
1
4 star values:
4
3 star values:
5
2 star values:
2
1 star values:
1
13 Ratings
5 star values:
1
4 star values:
4
3 star values:
5
2 star values:
2
1 star values:
1
- 5 star values:
- 1
- 4 star values:
- 4
- 3 star values:
- 5
- 2 star values:
- 2
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
07/14/2012
Did these last Sunday and I was so proud! The dough was perfect and I let the kids put their own toppings and they were Delicous! My oldest, who is 20, absolutely loved this and HELPED me as well! Never too late to get them in the kitchen! Another Keeper!
Martha Stewart Member
Rating: Unrated
08/01/2010
Tried this tonight - Half on the charcoal side, half on the gas grill side ~ they were equally delicious. Used Pampered Chef basil olive oil, topped only with mozzerella cheese and thick slices of salted tomatoes (adult pizzas only). BIG hit with my family!
Martha Stewart Member
Rating: Unrated
02/18/2008
I've tried this at Al Forno and another restaurant on Thames St. in Newport, RI. It tastes so much better than regular pizza. The crust is crispy and the flavors are so rich. I can't wait to make it!
Martha Stewart Member
Rating: Unrated
07/14/2012
Did these last Sunday and I was so proud! The dough was perfect and I let the kids put their own toppings and they were Delicous! My oldest, who is 20, absolutely loved this and HELPED me as well! Never too late to get them in the kitchen! Another Keeper!
Rating: Unrated
Rating: Unrated
08/01/2010
Tried this tonight - Half on the charcoal side, half on the gas grill side ~ they were equally delicious. Used Pampered Chef basil olive oil, topped only with mozzerella cheese and thick slices of salted tomatoes (adult pizzas only). BIG hit with my family!
Rating: Unrated
02/18/2008
I've tried this at Al Forno and another restaurant on Thames St. in Newport, RI. It tastes so much better than regular pizza. The crust is crispy and the flavors are so rich. I can't wait to make it!
All Reviews for Grilled Pizza
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Grilled Pizza
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
