Summer here in Illinois is finally right around the corner. Spring here has been cold and rainy and now finally at the end of May we are just starting to enjoy the outside. One of my favorite parts about the spring and summer is cooking on the grill. Grilled food tastes amazing and it is fun to chill out on the deck and enjoying the outside while preparing dinner.
A couple days ago, we decided to try making pizza on the grill*. Last summer, we tried it once and had mixed results. We realized that making personal sized pizzas was far easier than trying to make one giant sized pizza. Flipping a large pizza was too difficult for us.
Pizza on the Grill
1 recipe of your favorite pizza dough.**
1/2 cup tomato sauce
6 ounces fresh mozzarella cheese
10 fresh basil leaves
1/2 teaspoon red pepper flakes
1 teaspoon garlic salt (or fresh minced garlic)
1 tablespoon olive oil
Take your pizza dough and split in half (or quarters if you prefer even smaller pizzas). Roll very thin. Lightly brush with olive oil. Put olive oil side down on the hot grill for 3-4 minutes or until the bottom is crusty. Brush top of crust with olive oil. Flip crust over so the doughy side is now on the grill. Cook for 2-3 minutes. Spread on desired toppings. Ours were tomato sauce, fresh basil leaves, fresh mozzarella, red pepper flakes, and garlic salt. Cook until the cheese is melty. Enjoy!
*We used a gas grill, we have never grilled pizza on a charcoal grill so cooking times may vary drastically.
** I like the Pioneer Woman’s Pizza Dough. It rolls nice and thin. Her recipe makes enough for 2 full sized crusts, so I usually freeze half for a later date. The only change that I make is I substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour.