This is quite possibly the best pizza I’ve ever had. Its certainly the best pizza I’ve ever made, and I’ve made a lot of pizza :) I developed this during the summer when I quite literally cook every single meal except for breakfast on my grill outside.

Because the pizza isn’t sitting on a baking sheet, the crust gets nice and crispy on the bottom, while still being soft and doughy on top. That to me is the PERFECT combination.

Sprinkle your portable working surface with corn meal. The corn meal will help you slide the pizza dough from the working surface onto your grill. Make sure you use a flat working surface, so you can slide the dough instead of having to lift it. I use the bottom side of a baking sheet.

Turn the heat to Low directly underneath your crust, and high or medium/high near your crust, but not directly underneath it. Your pizza is going to be on the grill for a while, and you don’t want it to burn. I have a $59.95 several year old end of the summer super sale cheapo Gas grill. Your settings mileage may vary :)

While the lid is obviously open so I could take photographs, in general the idea is to leave the lid closed so the heat from the opposite side of the grill will heat the grill up like an oven.

Tip: You should try your best to get the dough flat onto the grill. Fixing a folded over pizza crust can be a challenge. Corn meal is your friend here. However, if you don’t get it placed perfectly the first time, and you wish it was in a different part of the grill, just let it cook for a few minutes until its a little firmer. The dough will not stick and will be easier to move around after its a little cooked.

You should pre cook as many of your toppings as possible. This will help cook the water out of your ingredients (mushrooms, peppers, tomatoes, pineapple, etc). Moisture is a pizza killer. Warmer ingredients also help the pizza cook faster once you pile all your toppings on top.

The dough is ready to be topped when its puffed up and full of air. At this point, the bottom should be less than golden brown, but firm. The top should be soft, but cooked through.

Prep all your toppings, and put them on your hot dough. For this time around, I used mushrooms, feta, olives, onions, grilled peppers, sausage, basil, pepperoni, and mozzerella. Almost all of which were sitting in my refrigerator as left overs.

mmmmm this looks good. ready to go on the grill again. Remember, low heat underneath, and high or medium/high heat on the other side.

Lid closed for about 10-15 minutes. Let all those toppings heat up, and let your cheese melt. I usually rotate it at least once so that the one side of the pizza up against the high heat doesn’t burn.

I added some cilantro at the very end (again, left over)

Mmmmmmmmmm….

I used Trader joes pizza crust for the above pictures, but pizza dough is really easy to make in a breadmaker if you have one. Sometimes I’ll use pesto instead of a tomato based sauce. Experiment with different cheeses too. I often use pizza as a repository for “left over bits and pieces of cheese” of all kinds.

Let me know if this inspires you to make grilled pizza! :)

8 Comments

  1. Easyman says:

    wow! that looks delicious. I’m going to try it. I’ve never though of putting cilantro on pizza!

  2. Ganesh Kumar says:

    I tried this with my electric grill (which has heating coils on top and bottom and can be controlled individually). Its great ! btw, do you add anything like garlic to the dough?

  3. James says:

    In response to “Ken” w/ message he made back on 17 May 2008, 7:42 pm:

    No offense, but what the hell are you talking about, “Way too many toppings for a grilled pizza…..”?…lol! I believe there may be a cap for toppings on something as fragile as a “grilled pizza”, but this individual didn’t use that much at all! I personally would have added maybe a couple more things. Are you one of these pizza pie purists who think their way is the best? Everyone is different, and everyone has different tastes and their own unique approach to doing things. Just wanted to remind you of that, chief.

    And as you can see by the end results of the pics here, it looks like it turned out fine to me. Why you have to rain on people’s parades, dude?

  4. スニーカー says:

    Hello, i read your blog occasionally and i own a similar one and i was just wondering if you get a lot of spam feedback? If so how do you stop it, any plugin or anything you can advise? I get so much lately it’s driving me crazy so any support is very much appreciated.
    スニーカー
    [url=http://www.zhoucongyy.com/スニーカー-japan-19.html]スニーカー[/url]

  5. Sebastian says:

    What’s up everyone, it’s my first pay a quick visit at this website, and post is actually fruitful in favor of me, keep up posting such articles or reviews.

    Feel free to surf to my web page makeup tips, Sebastian,

  6. how much is my car worth trade in says:

    We’re a gaggle of volunteers and starting a brand new scheme in our community.
    Your website provided us with useful info to work on.
    You’ve done an impressive activity and our whole neighborhood shall be thankful to you.

  7. citronkage, hjemmelavet pizza, banankage, lynboller, sunde boller, chokolademousse, nem aftensmad says:

    Awesome issues here. I’m very happy to look your article. Thanks so much and I’m having a look ahead to touch you. Will you kindly drop me a e-mail?

  8. more info says:

    Hello there, You have done a fantastic job. I’ll definitely digg it and personally recommend to my friends. I am confident they will be benefited from this website.

Leave a Reply