GRILLED PIZZA
yield: Makes 4 (9-inch) pizzas
For a “fun in the sun” grill party, these tasty, thin, crisp Italian style pizzas are hard to beat! Have
the sauces and toppings ready to go in little dishes on a tray by the grill for your guests to
customize their own pizza.
Pizza Ingredients:
• Roasted tomato sauce (recipe below)
• Various toppings (salami, sausage, prosciutto, cooked sliced potato, sliced onions, roasted red
pepper, crumbled feta cheese, sauteed mushrooms, olives)
• 6 tablespoons extra-virgin olive oil plus additional for brushing
• 12 ounces mozzarella, coarsely grated (3 cups)
• Homemade pizza dough (recipe follows) or 2 pounds thawed frozen pizza dough, divided and
formed into 4 balls
• Flour for dusting
• Suggested Grill equipment: a 22 1/2-inch charcoal kettle grill and a charcoal chimney or a gas
grill;
To prepare charcoal grill:
Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it
evenly over 2 opposite sides of bottom rack (you will have a double or triple layer of charcoal),
leaving clear a 9-inch-wide strip in middle (for grilling over indirect heat).
Charcoal fire is at medium-hot when you can hold your hand 5 inches above rack for 3 to 4
seconds.
To prepare gas grill:
Preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
To grill pizzas by either method:
Lightly brush first rolled dough with oil. Carefully flip rolled dough, oiled side down, from
parchment paper onto middle of grill rack and brush top of each with oil. (note: if you end up
needing to use your hands to get the dough on the grill, don’t worry if the shape changes -- it will
just add to its rustic charm and be delicious regardless of the shape!) Grill crust, uncovered, until
underside is golden brown (rotate if 1 side of grill is hotter than the other), 2 to 3 minutes on gas
grill or 4 to 6 minutes on charcoal grill.
Flip crust over with tongs and a spatula and brush with oil. Top each crust with tomato or pesto
sauce, spreading evenly over dough and leaving a 1/2-inch border around edge. Sprinkle
ingredients over sauce, being careful not to overload the pizza. Grill pizzas, covered with grill
lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5
minutes on charcoal grill.
Homemade Pizza Dough
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1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
4 1/4 cups unbleached all-purpose flour plus additional for kneading and dredging
1 1/2 cups warm water (105-115F)
2 teaspoons salt
3 tablespoons olive oil
Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand
until mixture appears creamy on surface, about 5 minutes. (If it doesn't, discard and start over
with new yeast.)
Stir together 3 1/4 cups flour and salt in a large bowl, then add yeast mixture, oil, and remaining
1/2 cup warm water and stir until smooth. Stir in enough of remaining flour (1/4 cup at a time)
for dough to come away from side of bowl.
Knead dough on a work surface with floured hands, reflouring work surface and hands when
dough becomes too sticky, until dough is smooth, soft, and elastic, about 8 minutes. Divide
dough into quarters, then form 4 balls. Generously dust balls all over with flour and put each in a
medium oiled bowl. Cover bowls with plastic wrap and let dough rise until doubled in bulk,
about 1 1/4 hours.
Dough can be allowed to rise and then be refrigerated. Store in plastic ziplock bags if you choose
to go this route. Bring to room temperature before using.
Form pizza rounds or oblongs:
Punch down dough. Gently dredge 1 ball of dough in a dusting of flour to coat, then transfer to a
lightly floured work surface. Holding 1 edge of floured dough in the air with both hands and
letting bottom touch work surface, carefully move hands around edge of dough, allowing weight
of dough to stretch round to roughly 7 inches in diameter. Lay dough round flat on floured
surface and continue to stretch by pressing dough with your fingertips, working from center
outward to edge, stretching it into an approximate 9-inch round or oblong shape. Transfer to a
large tray covered with parchment paper and make another shape in same manner, separating
finished dough with more parchment paper. Let rolled pizza dough sit to puff slightly while
preparing grill, 10 to 20 minutes.
Oven Roasted Tomato Sauce
• 8 cups Roma tomatoes, quartered (vine-ripened tomatoes from your farmers market!)
• 1 large onion, chopped
• 4 cloves of garlic, whole
• 2 t. salt
• 1 t. red pepper flakes
• 1 t. sugar
• 1/2 cup olive oil
• 1/2 cup fresh basil, chopped
Preheat oven to 450 degrees. Combine tomatoes, onion, garlic cloves, salt, pepper and sugar in a
large Pyrex pan or baking dish. Toss with olive oil and roast 35 - 40 minutes until tomatoes have
softened. Remove from oven and mash with a fork, or pulse on and off in a food processor
leaving sauce a bit chunky. Stir in chopped basil. Use any leftovers as a delicious pasta sauce!