Dishing Sisters

Who needs take out for America’s favorite food? Not us baby!

Last year I started playing around with pizza on the grill at the urging of my friend Annemarie in NY. A fellow foodie, she mastered it and knew that it would become a true favorite at our house as well. Can I say that not only has it become a fav, it’s become a staple each and every Friday night (or Sat night, or Sun night…)! Not only is it QUICK, and I mean minutes quick people, but it’s easy, fun and versatile!! My kind of meal…oh yeah, there’s no kitchen to heat up and almost NO dishes!

Grilled Pizza

There are so many ways to make this just starting with the crust.

Crust Options:

• Premade crust (such as Boboli) – This is a good starting point if you’re a bit leery of the whole process. These are already cooked and just need to be warmed on the grill (med/lo heat). Just brush both sides with a little olive oil to create a little crunch, flip to warm both sides, add favorite toppings and remove when cheese melted and toppings are warmed through. (This works well but isn’t my fav…I prefer a more rustic, homemade pie!)
• Tube pizza crust dough (such as Pillsbury in the dairy section) – Now this is a very good method. Not only is it easy, it’s still quick, you can choose between thick or thin crust and it gives the more homemade artisan look and taste to your creation. (Follow directions below)
• Use your own homemade dough/buy dough from your local pizza joint-Here’s how to do dough: lightly coat a flat baking sheet with olive oil. Sprinkle the sheet with cornmeal…this adds an amazing texture and crunch! Lay the flattened dough out on the prepared sheet and stretch to desired size/shape, remember, it’s not supposed to look perfect…we’re looking for rustic here. I like mine thin and crispy so I pull it until I can almost see through it. Leaving it thicker will create a chewier, thicker crust if that’s your thing. Brush top side with olive oil as well.
• You can cut the dough in quarters and make personal pizzas too, great for the kiddos!!

Selecting your toppings

Here’s your cue…go simple, go creative or go crazy – sky’s the limit my friends! (I will give you some of my favorite combos, just in case you don’t feel like thinking though.) But just make sure that all the ingredients are pre-cooked and will melt/warm quick. Saute and carmelize onions, peppers and other veggies first and have them ready to go!

Here is where you need to be organized. I get a tray filled with all my prepped toppings, cheese and sauce to bring out to the grill. (Sometimes, if I’m doing a “Deluxe” pizza, I just throw all the ingredients into one big bowl and mix it together so I can spread it all on quickly in handfuls.

Grilling

Preheat grill to medium-high heat. Oil grill grates to ensure dough does not stick. Reduce heat to med/med-lo and lay the dough, cornmeal side up, on the grill. (I know, it seems like the dough will sag through the grates and be one nasty mess, but amazingly it doesn’t! It’ll starting cooking/rising immediately.) Don’t go too far, this doesn’t take long at all, especially if you’re doing a thin crust. In a couple of minutes, check the bottom of the pizza to make sure it isn’t burning. Once it’s nice and crisp (or baked to your liking), flip it over so the cornmeal side will start cooking and reduce heat to low. Immediately put your sauce then toppings on (I do sauce, a thin layer of mozzarella then the rest of my goodies, then another layer of mozz on top.) and close the lid and let the melting begin!

Within a few minutes the pizza should be a smoky, melty pie of deliciousness!

Remove from grill with 2 large spatulas onto the baking sheet for transport onto your cutting surface. Cut it in big squares or in long sticks for more of an appetizer type food.

Here are a few of my picks:

- Margarita Pizza: No pizza sauce, just olive oil, sliced tomatoes, fresh sliced mozzarella and fresh basil. This one is a terrific appetizer!

-BBQ Chicken Pizza: BBQ sauce, sauteed red onion, shredded chicken (from a rotisserie chicken, grilled leftovers or I’ve even used canned chicken breast in a pinch!), chopped cilantro and mozzarella cheese, or smoked gouda.

-Bacon, Chicken Ranch Pizza: Ranch dressing for the sauce, pre-cooked bacon bits, grilled or rotisserie chicken and cheese.

Posted in Grillin' and Chillin', Little bites and starters


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