If you haven’t tried making grilled pizza yet I can honestly say you’re really missing out. Many people are intimidated by it, I was too when I first started making it a couple of years ago. I made many mistakes, especially when grilling the dough you have to get it just right in my opinion because it can make or break the whole pizza.
When grilled correctly the crust becomes crunchy with just the right amount of chew and the perfect platform for your toppings.
For me using veggies of any kind is the way to go, but again they should cooked and prepped first. Pizza made on the grill goes really fast, you have no time to cook a meat on top, after you crisp up the crust you’re basically waiting for the cheese to melt. Usually I’ll roast up some zucchini coins or thin slices of eggplant, mushrooms, peppers beforehand so I’m all ready when it comes to topping the pizza, you have to have all your toppings prepped and ready.
This time I decided I was going to use these beautiful heirloom tomatoes that I found which I had slow roasted a couple of days before. They’re basted with garlic and olive oil and slow roasted with fresh thyme or basil for four hours, I love having them tucked away in my fridge to use for appetizers or to top off a special dish or in this case grilled pizza, the flavor is out of this world.
This has now become my new favorite grilled pizza of all times!
My ingredients were: One ball of pizza dough, ( I get mine from a good Italian store, but you can make your own of course), fontina cheese, fresh mozzarella, whipped ricotta, basil and the slow roasted tomatoes.
I don’t like to grill one big pizza, I tried it many times but the crust never turns out the way it should. I like to cut my dough ball in half and make two pizzas. The dough needs to be at room temperature for best results otherwise it keeps springing back when your trying to spread it out and form it nice and even.
Brush both sides with olive oil, place them on a baking sheet and take them out to the grill.
I have a gas grill with three burners, all are lit but kept at medium heat. Now place your dough onto the grill, and don’t touch it!
You want to get it nice and crispy, only on one side for now.
You can tell the dough is cooked in the photo above, it’s not pale, it doesn’t look gummy or raw, it’s sort of crunchy and slightly hollow if you tap on it, and it’s sturdy enough to stand up to your ingredients.
Go back out to your grill now and place the uncooked side down onto the grates, close the lid and let the cheese melt, keep checking so the crust doesn’t burn lifting it with your tongs, again you want it nice and crispy like the top with a firm feeling to it, not limp.
But hold on we’re not done!
Here’s the link to make the slow roasted tomatoes and whipped ricotta, now get grilling!
Want to see what I’m cooking up during the week? Follow me on Instagram!