Grilled Pizzas

Another recipe requested by my niece Amber.  These are a summertime favorite at our house.  This is another recipe that I pulled from a magazine at some point and now can’t remember which one.

Pizza Dough

1 cup warm water (105 – 115 degrees)

1 tablespoon sugar

1 (1/4 oz) package or 2 1/4 teaspoons active dry yeast

2 1/4 cups all purpose flour

1 cup cake flour

1 tablespoon kosher salt

2 tablespoons olive oil

Combine water, sugar and yeast.  Proof until foamy, about 5 minutes.  Mix flours and salt in bowl of stand mixer with a dough hook.  Add oil to yeast mixture once it has proofed, then pour into flour mixture.  Knead on low 10 minutes (or by hand for 10 min).  Dough will climb up hook when ready.  Place dough in a lightly oiled bowl, turning to coat.  Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.  Punch dough down and divide into 4 balls, pinching the bottoms closed.  Cover with plastic wrap and let rise in a warm place for another hour.  Roll out into thin circles.

OR, you can cheat like I do and use frozen dinner rolls, 1 for each pizza.  Just let rise as per package directions, and then roll out into thin circles.

Oven Roasted Tomato Sauce (yummy on pasta too!)

8 cups (4 pounds) Roma tomatoes, quartered

1 cup yellow onion, chopped

4 cloves garlic, whole

2 teaspoons kosher salt

1 teaspoon red pepper flakes

1 teaspoon sugar

1/2 cup olive oil

1/2 cup fresh basil, chiffonade

Preheat oven to 450.  Combine tomatoes, onion, garlic, salt, pepper and sugar in a large casserole dish.  Toss with olive oil and roast 35 – 40 minutes until tomatoes have softened.  Remove from oven and mash with a potato masher, keeping tomatoes a bit chunky.  Stir in basil.

Pizza Toppings

mozzarella, pepperoni, fresh spinach, Parmesan cheese, fontina, salami, marinated artichoke hearts, kalamata olives, fresh basil, cheddar cheese, Italian sausage, red onion, ham, pineapple, mushrooms, green bell peppers, whatever you want!


1  Preheat grill with one side set to medium high and the other side set to low.  Place dough over hot side, close lid and cook 2 – 3 minutes.  The crust should bubble and grill marks will appear underneath.

2  Use tongs to flip crust over and move to the low side of grill.  Brush with olive oil.

3  Add toppings.  Keep quantities light so they cook quickly.  Return pizza to hot side of grill for 4 – 5 minutes.

4  Pizza is done when cheese is melted!

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