We just got a really nice, new-to-us barbeque from Nate’s parents, and today I christened it with grilled pizzas. I’ve done this before with moderate success (minus the charred bits 😉 ). My technique needs refining, but this is the basic idea!
For some reason I made four pizzas for only two of us. I get over-zealous with cooking sometimes. (OK, often.)
Roll out the dough. I used this recipe.
Before going any further, get everything all ready to go and assembled near the barbeque: toppings, grated cheese, sauces and oils, cooking implements, etc. Have the grill preheated and set on low to medium-low heat. For these first pizzas, I had the heat too high so the dough was almost burning before it was fully cooked, although the grill marks look pretty.
Check the bottom of your crust. Ideally it will turn a nice golden brown with slightly darker grill marks (see the next pizza for a good example of this!). If your grill is too hot, you will end up with dark grill marks and undercooked dough. Oh well, it all worked out in the end. Take it off the heat, flip it grilled-side-up, and add the toppings: smash the grilled tomatoes with your hands and smear them on the dough (or you could use a fork, but I like to play with my food), top with salami, grilled onions, and grilled peppers.
Add cheese (my favorite part!) and place back on the grill. At this point I clued in and turned the heat down – actually I turned off the two right-side burners and let it cook via indirect heat from the two left-side burners (on medium-high to high) so that it didn’t get any more charred and the dough had a chance to cook. Close the lid and let the cheese melt and bottom crust get brown and crisp. Try not to peek too often or all the heat will escape and it will take forever. (Ask me how I know this!)
Take 2: This time I started with low heat. Much more successful! Also the sun was going down so these pictures are getting progressively darker…
It was getting dark and starting to rain, and it took a while for these babies to cook (at least nothing was burning this time!). I think it would have been faster if all four burners had been on low. As soon as the cheese was melted I pulled these off the grill…
The resources I used for this method come from Martha Stewart (although maybe I should have read the directions more carefully – it might have saved me from almost-burnt pizza!) and Alton Brown of Good Eats. They both explain how to grill a pizza much better than I do. I hope the pictures make up for it! 😉
Totally unrelated to pizza:
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