{pizza week} Just Grill It

Usually, when it comes to cooking  I am the stereotype of a woman and depend on my husband to work the grill while I stick to the kitchen.  Although friends had claimed grilling pizza was easy, I was reluctant to try it myself.  I had happily devoured grilled pizza prepared for me in the past, but never took the steps to make it myself.   Since we at From Scratch Club had agreed to challenge ourselves to each write a post on pizza inspired by our CSA shares or garden bounty, I knew I needed to take the plunge.

After asking around and reading about grilling pizza online, I found that the best approach is to stretch out the pizza dough (which I purchased at the grocery store, rather than make from scratch, ha ha) by hand until it’s stretched to be almost translucent.  Rather than using a rolling pin I pulled the edges of the pizza and turned it, letting the weight of the pizza stretch itself out.  While waiting for the grill to heat up, I cooked some sliced zucchini and onions from my CSA share on the stovetop in the kitchen.  I sliced some fresh tomatoes, also from my CSA share, along with some fresh mozzarella.  When the grill was pretty hot, I tossed the stretched out dough on to it (this was the part I felt most awkward with) and let it cook for about two minutes.  Peeling up the edges of the crust I could see that the bottom was a golden brown before I flipped it over.

Once the crust was cooked-side-up I smeared some olive oil around it and laid out the zucchini and onion mixture, along with the slices of tomato and cheese.  I also added some roughly torn basil from a plant I have at home.  The pizza cooked like this for about five minutes or so, really just long enough for the cheese to melt.  The tomatoes pretty much retained their shape (that’s something I might want to experiment with more in the future).

We ate immediately, which I recommend since this pizza is definitely better if the cheese is gooey.  My husband, daughter and I loved this meal.  Charged with my new pizza grilling confidence, a few days ago I made grilled pizza again, with basically the same ingredients, for my entire family while at vacation at the shore.  The response was again positive and everyone was surprised that the pizza could be made so quickly, with such fresh, healthy ingredients, on a grill and still taste so good.


4 Comments Add yours

  1. Kris says:

    Grilled pizza has been a bit of a mystery to me. No longer. Next time I make pizza – which is likely to be within a couple of days – it’s going on the grill. Thanks!

    1. Alexis says:

      Nice Kris! And if it gets hot out again you’ll probably be glad to not be stuck in a hot kitchen.

  2. Jillian says:

    You’re reminding me that I love to eat grilled pizza. I always forget to make several smaller pizzas rather than one large one though. I find that a large pizza takes on a life of its own on the grill and becomes hard for me to handle. I’ll try some on the grill this weekend. Thanks!

    1. Alexis says:

      Ok, yes, next time I do this I’m definitely making small pizzas – like maybe 8 inches I’m thinking, which will be much more manageable. Thanks Jillian.

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