I’ll bet I’ve made at least 500 grilled pizzas since I started working at Weber. What’s not to love about pizza? Carbs + tomatoes + cheese = heaven. I used to say, “I could eat pizza every day and not get tired of it.” Well, I’ve pretty much tested that theory over the last several months and it’s true. I’m still not sick of pizza. Especially grilled pizza. If you haven’t tried pizza on the grill, I highly recommend it. It’s so delicious! You can use a pizza stone or place the dough directly on the grates of the grill. I prefer to do it on the grates. It takes a little finesse to make sure the crust doesn’t burn, but it’s easy once you get the hang of it and the flavor and texture are so worth it.
I enjoy making pizza dough from scratch, but rarely time to do so. Usually I buy fresh, pre-made dough from the grocery store and it works just as well. The toppings are determined by what I have on hand. For this pizza I used pesto, roma tomatoes, mozzarella, Parmesan, pine nuts and kalamata olives. Use whatever toppings you like, but this is one of my all-time faves.
TIPS FOR ACHIEVING THE BEST CRUST:
*Make sure the grates of your grill are very clean. Preheat the grill for 10-15 minutes, then use a grill brush to scrape them clean. I also use tongs and a paper towel to wipe off any excess grease.
*Poke holes in the dough to prevent bubbles from forming.
*The quantity of toppings here are just suggestions – use as much or as little as you prefer. Note that too much cheese will make the pizza soggy and prevents the dough from cooking all the way through.
**Be sure to put your toppings on the cooked side of the dough so that you can put it back on the grill raw side down. If you put it back on cooked side down, it will burn. I promise. 🙂
*Have your toppings ready to go and nearby while you’re grilling.
- 1 store-bought pizza dough
- ¼ cup prepared pesto sauce
- 2 cups shredded mozzarella
- 2 Roma tomatoes, sliced ¼-inch thick
- ¼ cup sliced kalamata olives
- ¼ cup toasted pine nuts
- ½ cup shredded Parmesan
- Take the dough out of the refrigerator and let it sit at room temperature for 30 minutes. Once the dough has come to room temperature, lightly flour a countertop and flatten the dough into a circle using your hands.
- Lightly flour the top of the dough and use a rolling pin to roll the dough into a circle, stretching and rotating as you go.
- If your dough doesn't form a perfect circle, call it "rustic" and don't worry about it.
- Transfer the dough to a lightly floured cookie sheet or pizza peel. Using a fork or a knife, poke holes in the dough to help prevent bubbles while it cooks.
- Meanwhile, place the sliced tomatoes on paper towels and lightly sprinkle with salt.
- If using a charcoal grill, prepare the grill for direct and indirect cooking by arranging the charcoal over ⅔ of the fuel grate. Leave ⅓ of the grate empty so you have a safety zone in case the pizza starts to burn. Preheat the grill over medium heat, about 350-400 degrees for about 10-15 minutes.
- If using a gas grill, preheat over medium heat, about 350-400 degrees for 10-15 minutes. Make sure the grates of the grill are clean.
- Carefully place the dough directly on the grates of the grill and cook until the bottom of the dough begins to set and develops grills marks, about 1-2 minutes.
- Using a spatula, remove dough from the grill and place grilled side up on a cookie sheet or pizza paddle.
- Spread the pesto sauce in a thin, even layer across the pizza dough. Put sliced tomatoes, cheese, olives and pine nuts on pizza. Carefully return the pizza to the grill, cover the grill and cook for 3 or 4 minutes to melt the cheese and cook the dough all the way through.
- If the crust starts to burn before the pizza has cooked all the way through, move the pizza over the indirect heat to finish cooking.
- Using a spatula or tongs, remove pizza from the grill. Slice and serve immediately.