Tuesday, July 7, 2009

Grilled Pizza Margherita

grilled pizza margherita
Since we bought our new Weber grill (insert chorus of angels singing here), I am obsessed with grilling. I'm looking to grill anything that steps in front of me.

Last night, it was grilled pizza. It's hard to believe how much better a homemade pizza is when it is grilled. It's all about the crust, and our regular ovens do not get hot enough. Sure, I've used a pizza stone in my oven, and it was fine. But with a grill, you get a higher temperature which is great for making grill marks and a fabulous crust.

The crust of a grilled pizza is the best balance of crunchy and chewy. You've got to taste it to believe it. You may not ever feel the need to go to a "Brick Oven Pizza" place again. Use whatever you have on hand for toppings.


1. First, start preheating your grill to high.

2. Get your toppings ready -- perhaps a little sauce, some cheese. I used fresh mozzarella and a store-bought bruschetta topping which I had strained. I also had some leftover sauteed mushrooms and slices of fresh tomato. Your toppings need to be somewhat dry so you don't end up with a soggy pizza.

3. Using thawed dough purchased in a bag at the grocery store (you can certainly make your own), cut the dough into two pieces. Stretch each piece into an oval. Place each oval on a baking sheet (for you to carry outside), and spread a tablespoon or two of olive oil on top of each. Bring the toppings for the pizza outside with you to the grill.

4. Place the dough oil side down on the grill. Shut the cover, and stand close by, because it cooks quickly. Once the crust is browned to your liking, flip the dough. Now it's time to start putting the toppings on that browned side of the pizza. Once you've put the toppings on, put the cover down and don't leave. Remove the pizza when the cheese has melted and the bottom is crispy.

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