How to Grill Pizza
crisp-crusted Margarita pizza on the grill
This past weekend was a full of incredible eating: I judged a burger contest (photos to come), attended a fun wine event in Bellevue hosted by El Gaucho, had dinner at How to Cook a Wolf with my neighbor, and went to a pizza grilling party at a friend’s house. I have only grilled pizzas a few times in my life, but I’m always amazed at how easy it is, and how perfectly crisp the crust gets. Want to learn the secrets to this perfect summer-time meal?
lamb and garlic sausage pizza with fresh sage, caramelized onions, and goat cheese
First, gather your toppings. You can be creative–our friends made one pie with fresh pineapple, prosciutto, roasted garlic, and basil. We had a classic Margarita with anchovies. We did one truffled cheese and mushroom pizza. Our contribution was lamb sausage from A&J Meats, caramelized onions, sage, and goat cheese. If your toppings are raw, make sure you cook them on the stove-top first. Set the cooked toppings aside.
stretch the dough into a 12″ circle lightly with your fingertips
Secondly, you’ll need dough. Nowadays, I see fresh pizza dough readily available everywhere. Even the Safeway across the street from our house sells it in their refrigerated case. If you live in Seattle or Portland, you can also pick up fresh pizza dough at Grand Central Bakery. We’re lucky in that our friends made fresh dough. The recipe is as follows:
James’ Easy Pizza Dough1/2 tsp dry active yeast 1/2 cup lukewarm water 1 cup all-purpose flour
pinch of salt
Mix the yeast and water together in a mixing bowl. Let it sit for a few minutes until it gets frothy. Then, mix in the flour and the salt until combined. Cover and allow the dough to rest in a warm place for several hours until it almost doubles in size. It’s now ready to use!
in about 15 minutes, you have grilled pizza
To make Grilled Pizza:
Preheat an outdoor grill to medium-high. Meanwhile, flour a kitchen surface (or clean cutting board) lightly. Stretch out the dough with your fingertips until it becomes a rough 12″ circle. Place the dough carefully on the grill and allow it to cook for 2-3 minutes.
Flip the dough, and on the cooked surface, spoon some tomato sauce overtop. Top with your cooked toppings. Cover the grill, and allow the pizza to cook for about 12-15 minutes, checking periodically to make sure the pizza doesn’t get overdone.
Lift the cooked pizza off the grill, and allow it to cool for 2-3 minutes so the sauce has a chance to set up. Slice, and serve.
let the pizza sauce “set up/cool off” for 2-3 minutes after it comes off the grill before slicing
prosciutto-wrapped shrimp with sage is a quick and tasty appetizer
As we waited for our pizzas to cook, we dug into some fantastic prosciutto-wrapped shrimp with sage, and helped ourselves to various limoncello cocktails. (Temperatures reached 90+ degrees here in Seattle that day, so our cocktails were a delicious way to cool off!)
hummus, olives, and cheese nibbles before dinner
diced cantaloupe salad simply dressed with lime juice and mint
Guinness ice-cream floats
By the end of the night, we were entirely too full of pizza, but none of us could turn down a Guinness ice-cream float. The chocolate/coffee flavors of the beer was just delicious with plain vanilla ice-cream. Also, the beer is much less sweet than your typical root beer or cola, so the combination was really refreshing.
Thanks Cynthia and James for hosting such a great evening!
Posted: August 18th, 2010 under Uncategorized.