Grilled pizza

Griller pizza

From my son Benjamin – an unusual and tasty way to do pizza. You may not get this just right the first time – it takes a little practice to get the temperatures, timing, etc. just right. Great for hot summer days when you don’t want to heat up the oven.

1 recipe pizza dough (see below)
1 large tomato, sliced
Sliced mozzarella
Olive oil
Other toppings as desired. The pizza in the photo has fresh basil, sliced Italian sausage, and dried oregano. You’ll probably want some salt. Toppings that need cooking, such as sausage, should be cooked ahead because they won’t get a lot of time to cook in the grill. But, experiment!

Make the pizza dough and let rise as usual.

If the tomato slices or the cheese are juicy, put between paper towels for a few minutes to remove the excess liquid.

Roll, press, or twirl the dough to the desired size. Ideally it will be thin in the middle and thicker at the edges to give you a combination of crispy and chewy.

Pre-heat your gas grill on high. Make sure the grate is clean to prevent sticking.

Put the prepared dough on a peel and brush the top lightly with olive oil. Oil the grate and quickly flip the dough onto the grill, oiled side down. At the same time, put the tomato slices on the grill next to the dough, and close the grill. Cook for about 2 minutes. You want the bottom of the dough to be browned with grill marks, but not blackened except in a few small spots (see photo).

Open the grill. If the dough has bubbled up, press the bubbles down with a spoon or spatula. Brush the top with olive oil and flip the dough over. Put the cooked tomato slices on the dough and smoosh them around with a spoon or spatula. Quickly add the other toppings and close the grill. Cook until the cheese is melted and the bottom of the dough is browned, perhaps another 2-3 minutes (depends on grill heat, of course).

Basic pizza dough

You can use the dough cycle of a bread machine for this.

2.5 c all purpose flour
1c water
1 TB olive oil
1 TB sugar
1 tsp salt
1 tsp dry instant yeast

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