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Grilled Pizza | Printable

Two grilled pizzas on a cutting board.

Grilled Pizza

Dough

2 tablespoons extra-virgin olive oil
1 cup water, room temperature
2 cups all purpose flour, plus more for work surface
2 teaspoons sugar
1 1/4 teaspoons salt
1 teaspoon instant yeast

Topping

1 1/2 pounds medium plum tomatoes (5 to 6), cored, seeded, and cut into 1/2-inch dice
3/4 teaspoon table salt
6 ounces mozzarella cheese , shredded (about 2 cups)
1 1/2 ounces Parmesan cheese , finely grated (about 3/4 cup)
1 recipe Spicy Garlic Oil(see bottom of page for recipe) or a thick tomato sauce
1/2 cup chopped fresh basil
You can top your pizza with other things too…bacon, mushrooms, chopped cooked sausage, and so on.

(For food processor directions, see the very bottom of the recipe.)
1) For the dough, mix the water and oil together. Combine dry ingredients in mixer bowl.

2) Add water/oil mixture and mix on low speed until combined. Beat on high speed for 3 minutes. Add more flour, a tablespoon or two at a time until the dough is thick enough to be easily kneaded.

3) Turn it out onto a floured surface and knead for 3-5 minutes. Cover with a wet towel and let rise for 1 hour.

4)While the dough is rising, mix the tomatoes and salt together in a bowl; after about a half hour there should be a decent amount of liquid in the bowl, which you should drain off.

5) Mix cheeses together and make garlic oil(if you’re using tomato sauce, you don’t need to make the garlic oil).

6) Punch the dough down, turn it out onto a floured surface, and divide into four pieces. Form each piece into a ball, placed on floured counter and press with hand to flatten. Let the balls rest for 10-15 minutes. This will relax the dough and make it easier to roll out. While the dough is resting, turn the grill on high heat.

7) After the dough has rested, roll each ball out into an 8-9 inch round that is about 1/8 inch thick.

8) Scrape the now-heated grill clean. Put a round of dough onto a pizza peel(or alternatively, you can use a floured rimless cookie sheet), and slide it onto the grill. If your grill is large enough and you feel so inclined, you can cook two at a time.

9) Cook the dough for about three minutes, checking the bottom to make sure it’s not scorching. When the bottom is nicely brown, remove it to a cookie sheet or baking peel. With the cooked side up, brush with garlic oil or thick tomato sauce, and add toppings

10) Place the pizza back on the grill, close the lid and cook for another 3 minutes or so, until the cheese is melted and the bottom crust is lightly browned. Top pizza with basil if you’re using it. Cut into slices and serve promptly.
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I like to make the dough in the mixer(I usually get frustrated with making it in my food processor), but for those of you who wish to do it this way, here’s the instructions.

To make dough in food processor:

Combine dry ingredients in food processor fitted with metal blade. While the machine is running, add liquids slowly through the feed tube. Process until dough forms a ball, about 1 1/2 minutes. If dough does not form a ball, add flour 1 tablespoon at a time until ball forms. Transfer dough to a greased bowl, cover with a wet tea towel, and let rise 1 to 1 1/2 hours.

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Garlic Oil

4 medium cloves garlic, minced or pressed through garlic press (4 teaspoons)
1/2 teaspoon red pepper flakes(I used way less than this)
1/3 cup extra virgin olive oil

Cook all ingredients in small saucepan over medium heat, stirring occasionally, until garlic starts to sizzle, 2 to 3 minutes. Transfer to small bowl.

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Anusha

Tuesday 7th of June 2016

I have been using your Thin-crust Pizza recipe successfully for a while now. I wish to try your Grilled Pizza recipe this weekend at a friend's place.

In case of rain, can I just proceed with the Grilled Pizza recipe and then use the oven to cook the pizza ?

Would this recipe (4 9-inch pizzas) be sufficient for feeding 4 adults and 3 kids ? We would be grilling some vegetables and fruits besides the pizza.

You have mentioned 2 cups of Mozzarella and 3/4 cup Parmesan cheese in the recipe. I have some blended cheese (cheddar,Monterrey Jack). Is it okay to use this blend to supplement the Mozzarella and Parmesan in case I have to multiply the recipe ? (I read that some cheese don't melt as well as Mozzarella.)

I am Sorry about the lengthy message. Thank You for your time !

Kristen

Tuesday 7th of June 2016

You could probably cook this in a hot, preheated oven with no problems.

I think 4 grilled pizzas might not be enough for 4 adults and 3 kids. They're thin crust, so they don't fill you up the way pan pizza does. Maybe do 1.5 times the recipe so that you have dough for 6 pizzas?

And yeah, your blended cheeses sound like they'd work fine for grilled pizzas.

Karen

Tuesday 30th of August 2011

Looks delish Kristen! We had leftover homemade pizza which we warmed up on the grill, worked great too! :-) I make my dough by hand, but I just ordered a hook for my KA, so I can't wait to try making dough that way. Thankfully we got our power back this morning, but it was quite nice having a couple peaceful days. It was like camping in a very nice cabin ;-).

Jana @ Weekend Vintage

Tuesday 9th of March 2010

I've always wanted to try pizza on the grill. You pizza looks delicious! One question....Do you keep the grill on high to cook the dough or do you turn it down after you've heated it up, before sliding on the dough?

Thanks, Jana A new subscriber via google reader :)

Kristen

Wednesday 10th of March 2010

It's been a while since made this (thank you, winter! lol), but if I remember right, I turn it down to medium once I put the pizzas on.

The Frugal Girl » Wednesday Baking-Grilled Pizza

Wednesday 1st of July 2009

[...] For a more printer friendly version with fewer pictures, go here. [...]

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