Grilled Pizza

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( Serves: 4 Prep Time: 75 minutes)

Important: don't go too heavy with any single ingredient -- this works best with a bit of everything, but generally 2-4 ounces of each item.

Take the dough out of the oven, and let it rise a little, maybe half an hour.

Fire up the grill, and give it a good 15 minutes: it should be ripping hot.

Tear a piece of foil about the size of the pizza peel. Fold back the excess so that the square is only about as big as the peel. (This is important: we want the foil to not be excessively large.)

Place a generous pile of semolina in the middle of the foil, and spread it around.

Cut two chunks off of the dough -- the standard bag is a bit too much. Roll them in a bit of semolina, so they aren't sticky.

Put the dough on the semolina. Spread it out a bit, flip it so that neither side is too sticky, and roll it out some. Pick it up and spread it out gently on the backs of the hands, but be careful not to tear it. It generally won't roll out completely to the edges of the peel, but get it as big as seems practical.

Spread the sauce thinly, most of the way to the edge of the pizza.

Add thin-sliced tomato and bits of mozzarella, then the protein and vegetables. Top with the shredded cheese and some parmesan.

Place the dough balls on a corner of the foil. Fold back extra foil so that the square is reasonably minimal.

Put on an 'Ove Glove. Pick up the peel and carefully carry it out to the grill, making sure that the foil doesn't slip off.

With the glove, pull the foil onto one side of the grill, leaving the other side of the grill plate open. This is important, so that we get airflow from the flame up to the top of the pizza.

Turn down the flame under the pizza. Turn the open side down a bit, but not as much. The idea is to not burn the bottom before the top cooks through.

Cook about eight minutes, until the dough is darkening and the cheese has melted. The bottom will probably blacken a little, but be careful not to let it scorch.

Pull the foil back onto the peel, carry inside (carefully), and slice.

There's nothing remarkable here, but it's taken me some years to get the details right for our relatively small grill.

The details are intentionally vague: I choose the exact ingredients at whim, and the above is just guidelines. It's only worth making my own pizza if I'm doing something different from what we can easily get at a restaurant -- this is about creativity.

I basically never bother to make my own dough: the commercial dough from Star Market works fine; this assumes a standard-sized bag from there.

Uses: Grill

Justin du Coeur (jducoeur) -- Grilled Pizza:Review

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