Don’t be scared. Sounds difficult right? It isn’t. This is one of the easiest things I have ever made. The pizza doesn’t fall through the grill. I repeat…the pizza does NOT fall through the grill. Really! I promise!!!
The pizza dough is placed directly on the cooking grate and cooks it like a dream.
The best thing about cooking pizza on a grill is the taste. Don’t you just love a smokey flavor? The grill produces a smokey goodness that absorbs adding great flavor to the toppings and crust… and it produces a bubbling cheesy top.
The only things needed are:
- pizza crust
- olive oil
- toppings of your choice
I am making today’s pizza with leftover grilled chicken, mushrooms, tomatoes and lite shredded cheese. (Since I am using fresh tomatoes, I’m skipping tomato sauce this time but sauce is great on grilled pizza also).
Let’s grill some pizza!
First, start out with pizza dough of your choice. I cheat and buy Trader Joe’s ready made pizza dough. It is great tasting dough and for $1.29 a bag, I can’t resist.
If you have a great pizza dough recipe to share, please let us know!! If one is highly recommended, I might live life on the reckless side and try making my own dough.
Ok, now that you have some sort of dough, roll it out to desired thickness. We like ours thin so that is what I tried to accomplish here — please ignore the wonky shape!
Preheat grill on medium heat.
Lightly brush one side of the pizza dough with olive oil. The side with olive oil will placed directly on the grill. I’ve never had an issue with the pizza dough sticking but have always use olive oil just to help make sure.
Throw pizza dough directly on hot grill (olive oil side down). Since this pizza dough was rolled thin, the grill grates are visible. They will disappear once the dough starts rising. Close the grill top and let it cook for 2 minutes.
Again, please ignore my wonky shape. It will taste great and that’s all that matters, right?
The pizza dough sometimes bubbles up like this. Totally OK. Once the pizza is flipped on the other side and the ingredients are added, the air in the bubble will deflate.
After the 1st side has cooked 2 minutes, reduce grill heat to low and flip pizza dough over to other side.
Here is the only part where FAST action is required. At this point the pizza cooks quick, so it is important to load on the ingredients as fast as possible. I usually have all my ingredients sitting right next to the grill so when it’s time to add, I can quickly toss them on.
Once ingredients are loaded, close grill cover. Open grill every 1-2 minutes and check on cooking process.
The toppings and cheese should cook quick. This pizza took less than 4 minutes to cook once all the topping were loaded. All grills are different so, keep a watchful eye on progress.
Since pizza was rectangle shaped, I transported from grill with a cookie sheet.
Slice and serve! :)