A Guide to Pizza On The Grill Recipe

How to make it

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• Grilled Pizza literally takes minutes to cook and the entire grilling process goes quite fast
• nd now that nice weather may be arriving, it's time to hit the out door grills!
• I usually do mini pizzas, the dough the size of a dessert plate.
• Have everything prepared ahead of time and room temperature when you are ready to grill.
• Tip: Saute or precook things like onions, peppers, mushrooms etc.
• Have cheese and meats sliced and ready etc.
• Remove dough from refrigerator about 1/2 hour prior to use.
• Roll out your prepared dough fairly thin- if too thick it may not cook properly.
• Have your serving platter and utensils handy.
• Preheat your grill to hot ( at least 450 F )
• When the grill is preheated, lower the heat to low or medium.
• Brush both sides of the dough with oil. I like to use olive oil spray.
• Or use Pam for grilling to spray on the grates.
• Place the dough on the grill grates.
• I often roll out my dough ( 5 or 6 inch rounds ) for individual
• pizzas instead of having one large one.
• If the dough puckers or bubbles up in places, just prick with a chopstick or push down with a utensil .
• Check after a few minutes.
• The pizza should have grill marks on it.
• Pick it up ( edges ) with your fingers or use a large wide spatula to flip it over- or even tongs ..
• Now quickly place on your sauce, toppings etc evenly but not overload the dough- and then close the grill hood.
• Check after 5 minutes. .
• Usually 7 to 10 minutes is enough time to cook and melt everything.
• Remove immediately to a serving platter.
• If the grill heat is too high, the pizza will burn and toppings may not be properly cooked.
• So don't leave the pizza while it is grilling!
• After a few trys, you'll be a pizza grilling pro!
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