One of the best things about summer is grilling. Okay, maybe THE best thing. I do love to grill year round, but sometimes it’s difficult to trudge through a snow storm to find the grill. Since my husband was a student for years, we never splurged on a nice grill until he graduated. We finally bought a really nice Weber Grill and I read the manual from front to back. Understanding cooking temperature and direct vs. indirect heat has been really useful knowledge. That was nine years ago and she still burning hot!
We like to grill everything from steak to veggies, but one of our favorites is homemade grilled pizza. We love ALL pizza, but in the summertime it is just too hot to crank the oven up to 450 degrees. The grill is ideal and the crust turns out thin and crispy. My favorite! Friday nights are usually pizza nights around here so if you are “just in the neighborhood,” come on over.
The key to homemade grilled pizza toppings is subscribing to the less-is-more principle. Lightly-topped pizzas cook more evenly and transfer from the grill with fewer casualties.
Also, we love homemade grilled pizza dough but practically any pizza dough for homemade grilled pizza will do including frozen dinner roll dough. Trader Joe’s has great fresh pizza dough.
The homemade grilled pizza topping combinations are limitless, but these are a few of our favorites. With 4 kids around here, we always have one or two classic stand-bys and then get to try new concoctions for the second batch. (It usually takes two rounds of grilling to feed a hungry crowd of six.)
Homemade pizza sauce + diced ham + diced tomatoes + dried marjoram or oregano
Pesto sauce + feta + prosciutto + zucchini + yellow squash + mushrooms
- Homemade Grilled Pizza Dough
- 1 cup warm water (110-115°F)
- 1 package yeast, (2 ½ teaspoons)
- 1 teaspoon honey or sugar
- 1 tablespoon olive oil
- 3 or more cups all-purpose or bread flour
- 1 teaspoon salt
- ¼ cup plain yogurt
- Homemade Grilled Pizza Toppings
- Pizza Sauce
- Pesto Sauce
- Ham, diced
- Prosciutto, shaved
- Black olives, sliced
- Tomatoes, diced
- Mushrooms, sliced
- Red Onions, sliced
- Zucchini, sliced
- Yellow Squash, sliced
- Mozzarella, shredded
- Feta, crumbled
- Combine water, yeast, and sweetener in a measuring cup. Let stand 5 minutes.
- Add oil and yogurt.
- In a mixing bowl with the dough hook attachment, combine flour and salt.
- Gradually pour in the liquid ingredients until the mixture forms a ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Dough should pull away from the sides of the mixing bowl. Mix until the dough forms a ball. Knead with for 2-3 minute to knead. This can also be done by hand.
- Cover bowl with plastic wrap or a damp towel. Let dough rise until doubled in size (30 minutes to 2 hours.)
- Punch center of dough and let rest for 2 minutes.
- Divide dough into 4 pieces. Roll dough into approximately 10-inch rounds and place on a well-floured surface.
- Prepare all topping while grill is heating and place on a well-organized cutting board/tray and place near grill. (You will need to work quickly since you’ll be topping dough as it cooks.)
- Heat grill with direct, high heat for at least 10 minutes before beginning to roll dough.
- Be sure to clean grill thoroughly before placing dough on grill to prevent sticking.
- Turn grill to indirect heat and place dough on grill.
- Close the lid and let dough cook 1-3 minutes.
- Turn dough and quickly add desired toppings.
- Close the lid again and cook for an additional 3-5 minutes, or until cheese is melted and beginning to bubble.
- Using a large spatula or pizza peel, remove the homemade grilled pizza from the grill and onto a pizza pan.
- Prepare for ooooing and aaaahing from your friends and family.