How To Make Grilled Pizza

Nicole Straight

With warmer weather on its way, it's time to clean up that grill and bring on the 2010 grilling season. And really...doesn't everything taste just a little bit better on the grill? Even pizza....

If you've never made grilled pizza, you'll be amazed by how simple it is. Chef Nicole throws down some serious pie in her step-by-step video, and she's got tons of great tips. We've gone with Prosciutto, smoked Gouda, and arugula for our toppings, but feel free to dream up any accompaniment you wish. 

If you decide to make you own pizza dough vs. picking one up in the store, Chef Nicole has a great recipe for homemade dough. Happy cooking!

 

Pizza ingredients:

pizza dough (most supermarkets sell pizza dough or see recipe below)

olive oil

1 C. smoked mozzarella or gouda cheese, grated

3-4 pieces proscuitto

1 c. baby arugula

balsamic vinegar

 

To make the grilled pizza:

Preheat grill to high and close lid. While the grill heats, press dough gently with your hands slowly pulling the dough out. I like to make a rectangular shape as I find it's easier to flip on the grill. 

Carefully place the dough on the grill and cook for 3 minutes or until pizza has a nice golden color, flip, and brush with olive oil. Add about 1 C. of grated cheese and a few slices of proscuitto. Add another small sprinkling of cheese and let cook for a few minutes until cheese is melted and bubbly.

Remove from the grill and slice into pieces. I like to top this pizza with a handful of baby arugula, a little drizzle of olive oil and a dot or two of balsamic vinegar.

 

Here's a good recipe for homemade pizza dough if you'd like to make your own:

1/2 cup warm water (about 110˚)

1 envelope (2 1/4 tsp) instant yeast

1 1/4 cups water, at room temperature

2 Tbsp. extra-virgin olive oil

4 cups (22 oz) bread flour, plus more for dusting

1 1/2 tsp. salt

olive oil for greasing the bowl

olive oil for brushing crust (optional)

garlic salt for brushing crust (optional)

Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass form. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate it.

 



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