Grilled pizza… this pizza is not without stress. But it tastes oh so good and it cooks in 5 minutes flat.
One trick— I’ve found— to glorious grilled pizza is prepare, prepare, prepare! Get all of your ingredients together and prepped. Rub the pizza dough with olive oil and then place it on the grill. When it starts to bubble, you’ll know it’s done and then flip!
I like to then add all of the toppings on and cover the grill for about a minute and then BOOM! Pizza for everyone.
If your grill isn’t big enough to accommodate a bunch of pizzas, then pre-heat your oven to 200 degrees F to keep them all warm. I love to grill some peaches and other things for a salad filled with grilled things and then grill up the pizza. Summer is here so let’s grill everything!
- Simple Pesto:
- 2 cups basil leaves
- 1/4 cup pine nuts
- 1/3 cup grated parmesan
- 1 garlic clove, peeled
- 1/3 cup olive oil
- 1/2 teaspoon salt, plus to taste
- Grilled Pizza:
- 1 pound store-bought or homemade pizza dough
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil, plus more as needed
- 2 cups mozzarella
- 1 pint of tomatoes, halved
- Parmesan strips, for garnish
- Fresh basil leaves, for garnish
- To Make the Pesto: To a blender, add the basil, pistachios, parmesan, garlic clove, olive oil and 1/2 teaspoon salt. Pulse until very smooth, scraping down the sides as needed, for about 1 to 2 minutes. Give it a taste and adjust the salt to your liking. I added an extra pinch.
- To Make the Grilled Pizza: Start your charcoal or preheat gas grill to medium-high heat. Get all of the toppings ready, along with a baking sheet/plate and spatula.
- Divide the dough into four portions. Flatten and push the dough into one even, thin layer. Brush the top side with olive oil. Place the flattened dough onto the grill and allow to cook until bubbles form, about 2 minutes. Then flip over. Add the pesto, cheese and tomatoes. Cook for an additional 2 to 3 minutes, covered. Remove from the grill and transfer to a warm oven (if needed). Repeat with the remaining pizzas. Top with parmesan and basil leaves
Yield: Makes 4 pizzas
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.