Grilling Pizza

Grilling pizza is a fun alternative to baking them in the oven. It takes a bit of quick-witted skill, but on a beautiful summer day it beats heating up your house by turning on the oven. Also, because it is a fast process, you'll spend more time assembling and eating, rather than waiting for your delicious pizza to finish baking in the oven.

Rather than giving you a specific recipe, I will offer guidelines to making grilled pizza, because half the fun is deciding what toppings to add!


Guidelines:

Have your ingredients ready. Since the dough will cook up quickly on the grill, have all of your toppings ready on a plate next to your grill.

Have a plan of action. Before the pizza goes on the grill, you should have your utensils ready, and know where the pizza is going to go when it's ready to come off the grill. It also helps to have an extra set of hands when transferring/flipping the dough, since it can be delicate and you don't want to tear it.

Add fresh flavor boosters. Like many foods prepared on the grill, simple bold flavors are the way to go. The quick process highlights the flavors of each ingredient. Keep things fresh with pesto or fresh basil leaves, and use vegetables at their peak freshness. Add some spice with sliced garlic or hot peppers.


The Process:

1. Preheat grill. If using a propane grill, set it to 350 degrees. If using charcoal, wait until flame dies down and coals are grey and ashy. (If you don't have a grill, a grill pan will work as well.) Set out store bought pizza dough for about 20 minutes while preparing the toppings. If you have a favorite pizza dough recipe feel free to make that, but I'm a big fan of Trader Joe's Whole Wheat or Regular Pizza Dough, which can't be beat at only 99 cents! One pizza should feed 3-4 people.

2. Now it is time to prepare the toppings! Once they are sliced, chopped, cooked, sauced, etc., set them in bowls and/or plates next to the grill so they are ready to go.

• Prepare fresh or grill veggies any way you like. Since you are using the grill anyway, it makes sense to grill what you can. Here are some possible veggies: tomatoes (any kind, including grape or cherry), onions, zucchini, mushrooms, peppers, spinach, arugula.
• Prepare your choice of meat. Although I favor a garden-fresh pizza, adding meat can add extra substance to your pizza, and it is also a good way to use leftovers from yesterday's dinner! Here are some meat ideas: sausage, chicken, beef.
• Prepare your sauce. Sauce is also not necessary when using a ton of veggies, but when well executed, it adds flavor, as well as an element that brings the whole pizza together. Just be sure not to overwhelm the pizza with sauce, because nobody wants a soggy pizza. A tomato sauce would work just fine, but I think using a pesto adds an element of freshness that perfectly complements the grilled aspect of the pizza. With a food processor it only takes a few minutes! Process 1-2 garlic cloves, a large bunch of basil leaves, a small handful of pine nuts or walnuts, salt and pepper, and a drizzle of olive oil in a food processor. After processing that into a fine chop and scraping the sides of the bowl, slowly add 1/4 to 1/2 cup more of olive oil and process to desired smoothness. Another sauce idea: sweet and spicy barbeque sauce!
• Prepare your cheese. Shredded mozzarella will work for almost any pizza, but also try using sliced fresh mozzarella, crumbled feta or fresh goat cheese.

3. Next roll out the pizza dough on a lightly floured surface. The shape you roll will depend on the size and shape of your grill. What seems to work best is a longer shape than you are used to, about 5 x 10 inches. Don't worry about making the perfect shape for this rustic pizza. More importantly, avoid creating thin spots or holes.

4. Once the dough is rolled, place it on a sheet pan and brush one side with olive oil. Bring it to the grill and carefully place it oil-side-down onto the grill. (This is where is helps to have an extra set of hands to hold the pan as you slide it onto the grill.) Brush the top with olive oil. Cover and let the first side grill for 2-4 minutes, until grill marks appear, and the dough is firm enough to flip over. Using tongs, carefully flip the crust over. Immediately begin topping with the ingredients selected, beginning with sauce, if using, then with vegetables, meats, and cheese. Cover until cheese begins to melt and dough is cooked through, about 2-4 minutes. Carefully remove pizza with 2 spatulas onto serving plate. Top with fresh cut herbs or salad greens (i.e. basil, arugula) if using. Cut slices and serve!

Topping Ideas:

Get creative with your choice of toppings! Here are some ideas to get started:

• thick sliced tomatoes, pesto and shredded mozzarella*
• grilled zuchinni and onions, chopped tomatoes, sliced sausage and shredded mozzarella
• tomato sauce, grilled pineapple, ham and shredded mozzarella

*This simple, tried-and-true combination is my favorite.