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You might never think of pizza the same way again. Chef Billy with Compass Restaurant Associates stopped by Tonia's Kitchen to talk about his idea for Grilled Pizza, and we think it's a winner! It's really simple too, just make or buy pizza dough, roll it out and put it on the grill under low to medium heat. Once it gets marked, just flip it over and repeat for the other side. Once that flip side is done, place the sauce and cheese over the dough. Let it sit on grill for about 4 minutes. A few items of note, if you plan to top your pizza with vegetables, make sure they're cooked first, also try to keep the dough as thin as possible. If the bread is thick, it'll be easier to burn. Chef Billy recommends trying a practice pizza before you serve one out, because it does to take a little work to get it just right. Once you do though, it's fantastic!
Reprinted from thekitchn.com website
1 ball pizza dough (about 1 pound), store-bought or homemade
1/2 to 1 cup tomato sauce, store-bought or homemade
Cheese such as torn mozzarella, grated Asiago or Swiss, and grated Parmesan
Toppings such as herbs, thinly sliced vegetables, pepperoni and salami, prosciutto, chopped greens such as kale, or diced tomatoes
Olive oil
Cheese such as torn mozzarella, grated Asiago or Swiss, and grated Parmesan
Toppings such as herbs, thinly sliced vegetables, pepperoni and salami, prosciutto, chopped greens such as kale, or diced tomatoes
Olive oil
Equipment
Grill, gas or charcoal
Brush
Metal tongs
Metal spatula
Grill, gas or charcoal
Brush
Metal tongs
Metal spatula
- Heat the grill: You should heat it quite hot; around 550 to 600-degrees. Set it up so the pizza is over direct heat.
- Gather your ingredients and toppings: Set up a table or bench near the grill so you have easy access to everything. Good grilled pizza is as much about the organization and logistics as it is about actual cooking!
- Also have your tools close to hand: You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. You may want a hot pad or oven mitt if your grill lid gets hot.
- Prep your dough: It should be stretched or rolled out into a thin circle. (Circle-ish — as you can see, my pizzas usually resemble continents more than they do the moon!)
- Brush the dough with olive oil: Brush one side of the dough with oil; this is the side you'll lay down on the grill.
- Grill one side of the pizza: Take the lid off the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use the tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get crispy; it should be just set.
- Top the pizza: Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. Now is where your organization comes in! You need to top the pizza quickly. Spread on a thin layer of sauce, some cheese, and toppings. It shouldn't be too heavily loaded, or the pizza won't cook well.
- Cook the pizza: Put the lid on and cook for 3 to 5 minutes. Use your sense of smell; if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down.
- Remove the finished pizza: Remove the lid and check the pizza. The edges should be crisp and well-done, and the cheese should all be melted. Drag the pizza off with the spatula or tongs. Let cool for 3 minutes, then cut into pieces and eat!
