BBQ Grilled Pizza
The best slice of summer that will leave you wanting more!
- 1 pound pizza dough, store-bought or homemade (link to our pizza dough recipe)
- 1 cup tomato sauce, store-bought or homemade
- Mozzarella and Parmesan cheese (ample)
- Your favourite toppings such as: pepperoni, prosciutto, chopped greens such as kale and spinach, basil leaves, chili flakes
- Olive oil
- Grill (gas or charcoal)
- Metal tongs
- Metal spatula
Heat the grill: aim for at least 550°F.
If you have a choice on your grill between direct and indirect heat, set it up so the pizza is over direct heat.
Gather your ingredients and toppings: Set up a table or bench near the grill so you have easy access to everything. Good grilled pizza is as much about the organization and logistics as it is about actual cooking!
Gather your tools: You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. You may want a hot pad or oven mitt if your grill lid gets hot.
Prep your dough: It should be stretched or rolled out into a thin circle. Brush one side of the dough with oil; this is the side you'll lay down on the grill.
Grill one side of the pizza: Take the lid off the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use the tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get crispy; it should be just set.
Top the pizza: Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. Now is where your organization comes in! You need to top the pizza quickly. Spread on a thin layer of sauce, some cheese, and toppings. It shouldn't be too heavily loaded, or the pizza won't cook well.
Cook the pizza: Put the lid on and cook for 3 to 5 minutes. Use your sense of smell; if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down.
Remove the finished pizza: Remove the lid and check the pizza. The edges should be crisp and well-done, and the cheese should all be melted. Drag the pizza off with the spatula or tongs. Let cool for 3 minutes, then cut into pieces and eat!
Remember: Every grill is different. Your pizza may take longer or shorter depending on how hot the grill gets and where your areas of direct and indirect heat are.