Pizza On The Grill

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  • Makes: 16 servings
  • Serving Size: 1/4 of one pizza
  • Makes: 4 pizzas (4 servings each)
  • Prep: 50 mins
  • Rise: 45 mins to 1 hr
  • Grill: 12 mins to 14 mins

Pizza On The Grill

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Directions

  1. In a large bowl combine 2-1/2 cups of the flour, the yeast, sugar, salt, and pepper; add warm water and the 1/4 cup olive oil. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes). (Or cover dough and let rise overnight in refrigerator.)
  3. Punch down dough. Divide dough into 4 equal pieces. Cover and let rest for 10 minutes. On a lightly floured surface, roll each piece of the dough into a 10- to 11-inch circle. To carry dough rounds to grill, stack dough rounds on a baking sheet between sheets of waxed paper or parchment paper that have been sprinkled with cornmeal.
  4. Prepare grill for indirect grilling, except omit drip pan. Test for medium heat above the center of the grill. Brush one side of a dough round with oil. Place round, oiled side down, on grill rack in the center of the grill (not over heat). Cover and grill about 6 minutes or until bottom is brown and firm. Transfer dough round to a clean surface, grilled side up. Repeat with remaining dough rounds, removing waxed paper or parchment paper before brushing.
  5. Top the grilled side of one dough round with Tomato-Basil Topping, one with Ham-and-Cheese Topping, one with Olive-Pepper Topping, and one with Salad Topping.
  6. Place an assembled pizza on grill rack in center of grill (not over heat). Cover and grill for 6 to 8 minutes or until bottom is brown and cheese has melted. Remove pizza from grill. Repeat with remaining pizzas. Makes 4 pizzas (4 servings each).

From the Test Kitchen

Test Kitchen Tip:

The dough rounds cook quickly, so have all the topping ingredients assembled before you start grilling. A good time to do this is while the dough rises.

Tomato-Basil Topping

Directions

  1. Place plum tomatoes and mozzarella cheese onto grilled side of one dough round. Grill pizza as directed. Top grilled pizza with basil leaves before serving.

Salad Topping

Directions

  1. Sprinkle Parmesan cheese and rosemary onto grilled side of one dough round. Grill pizza as directed. Meanwhile, in a medium bowl combine mesclun and balsamic vinaigrette; toss to coat. Spoon mesclun mixture evenly onto grilled pizza; grill for 1 minute more.

Olive-Pepper Topping

Directions

  1. Crumble goat cheese evenly onto the grilled side of one dough round. In a small bowl combine olives, yellow sweet pepper, and tomatoes. Arrange evenly on cheese. Grill pizza as directed.

Ham-and-Cheese Topping

Directions

  1. Place cheese, prosciutto or smoked ham, and sage onto grilled side of one dough round. Grill pizza as directed.
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Nutrition Facts (Pizza On The Grill)

  • Per serving:
  • 451 kcal ,
  • 21 g fat
  • (10 g sat. fat ,
  • 45 mg chol. ,
  • 1081 mg sodium ,
  • 40 g carb. ,
  • 2 g fiber ,
  • 22 g pro.
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