Main Dishes

Grilled Pizza

Posted by melissabigler on
I’ve been wanting to make pizza on the grill for a long time and now that we have a new grill – it seemed like the perfect time.  My husband was on board until I started talking about it being a Thai pizza with cabbage on top with peanut sauce.  Mark and the kids opted for a cheese pizza.
The May/June 2018 issue of Eating Well included some tips for grilling pizza.  The best ones were making sure to give your grill enough time to get to medium high heat and not to be worried that the dough will sink between the spaces on the grill.  Another tip to help with sticking – use tongs dipped in oil to rub it on the grill where you will be laying the pizza.
We made pizza dough using Fleischmann’s yeast specific for pizza crust.  It wasn’t hard, but I would probably try to get some dough from a local pizza shop next time to make the process even easier.

Here’s some diced grilled chicken mixed with some peanut sauce that was added to half the pizza.  For a recipe of my favorite peanut sauce – head to my blog for another recipe posted today. 

So… you’ll notice this pizza is part cheese and part chicken and carrot for my Thai pizza.  It was supposed to be one of each, but we ran into a cheese melting shenanigan with the cheese pizza.  I was using fresh mozzarella and the crust was burned by time the cheese melted.  Makes sense that wouldn’t work as well since the heat is coming from the bottom on the grill versus the top on the oven.  The picture below is using shredded cheese and that worked much better.

The dough itself grilled faster than I thought it would.  It was just a few minutes on each side and then we added our ingredients and closed the lid to let it finish.  We warmed up the toppings a little bit before adding them to help give it a leg up because I think that was part of the problem with the first pizza.  We had mostly cooked the crust and the pizza sauce and fresh mozzarella were both hitting it cold.

Hot off the grill.

Thanks for stopping by!

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