July 14, 2012 by Lauren
I love my grill. We recently “earned” a big fancy Weber grill that has blown my mind as far as cooking over flame goes, but this recipe really works over any grill that can get hot. Grill pizza first dawned on me (I didn’t invent it, I just never really thought of it as an option) one night when we were watching a show with a wood fired pizza oven. I said, huh, I kinda have one of those. It burns propane instead of wood, but it gets hot and it’s nice and dry aaaaaaand won’t heat up my house when it’s 95 degrees outside! The purpose of this recipe really isn’t so you can replicate my “Sausage, Feta, Scallion and Pesto Pizza” but so you can learn the base of grilling dough and then you can make up your own concoctions.
Click on any picture below to see them larger and get a play by play (click the picture to close and return):
Grill Pizza (Sausage, Feta, Scallions and Pesto)Active Cook time: 30 minutes (at most) Yield: 3 medium pizzas, 2 large pizzas
- 1lb. of pizza dough (I LOVE the store bought ones, I have 4 in my freezer)
- Flour, for dusting
- Corn meal, for transferring
- 2 links sausage, cooked
- 5 scallions
- 1/2 cup feta
- 1/4 cup pesto
- Pre-heat your grill. This is going to take a pretty hot grill, I’m normally at about 475 for this guy.
- Prep your ingredients. Anything that you’d like to cook before hand – do. For example I like to cook my scallions a bit before I use them. As the grill was heating up I put them on and flipped them. Watch these guys – they get dark fast. Otherwise, cut and prep anything else you want on your pizza because you’re going to have to apply it pretty quickly.
- Split your dough ball into 3 equal portions. You could use a scale but…well, let’s just be honest, measuring’s not my thing.
- Lightly flour your working station and your roller. Roll out your dough into a round-ish shape (or whatever suits your fancy) until quite thin (see the pictures). The thinner the crust the crispier. The grill can’t cook super thick crusts, so find a place you like.
- Toss a tablespoon or so of corn meal onto your pizza peel (see pictures, whatever you’re using to get it to the grill). This will allow the dough to slide off like at those wood fired pizza places. Place the dough on the device and take it to your grill.
- Using your now mobile dough, slide the pizza onto the grill. Don’t freak out if it gets stuck or sorta falls (see the pictures), you’ll still eat it. Close the lid and step back for at least 2 minutes. Check on the crust, rotating if necessary until you think it’s brown enough.
- Flip your pizza and IMMEDIATELY begin topping it. Here I used a little pesto, then quickly sprinkled feta, sausage pieces and the scallions from earlier over the pizza. Close the lid for another 2 minutes or so.
- Check the level of char on the bottom of your pizza frequently, you want the hot air to stay in the grill so replace the lid every time but sometimes I’m surprised how fast they get brown.
I made this a few nights later with some of the leftover stuff from those burgers: goat cheese, caramelized onions, grilled corn and arugula. We also did one with a garlic cream sauce that I topped with grilled zucchini, yellow squash and mushrooms. Your options for topping your grill pizza are limitless. I sometimes call it “fridge pizza” because it’s whatever I have in the fridge that sounds decent. Just be aware it won’t cook your ingredients (just heat them up) and you’ll be good.
Feel free to share any fun toppings you have done or might do. For example, my brother in law’s pizza shop has inspired me to do a thai one with peanut sauce, scallions, pineapple and jalapenos or something.