As I’ve mentioned recently, we’re having a real summer here in SE Alaska! This was from last week, but today’s weather looked just like this. (On my phone, anyway…it was a little less sunny in reality. But no rain!) If you know the Pacific Northwest, and SE Alaska, you know how rare it is to have a week of sunshine in the forecast. Even more rare to have multiple weeks like that. And while we’ve had a few rainy days here and there, this is a summer to celebrate!
With summer comes grilling, and we’ve done a lot of that this month. I’ve been trying new recipes and decided to experiment with pizza on the grill. I’ve read about it, thought about it, and now, I’ve tried it. Let me tell you, it’s my new favorite thing. Worth doing, and so easy I wonder why I haven’t tried it before.
So here’s the way to do it:
There are lots of recipes to choose from. Here’s one I like:
The Fastest Homemade Pizza Ever
2 teaspoons instant yeast
*Substitute Whole Wheat flour for half of the all-purpose flour, if desired.
Mix all of the ingredients to make a soft, supple dough. Knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes (or for up to an hour or so; work it into your schedule as you see fit).
Grease two 12″ squares of parchment paper. Use your greased fingers to press each piece of dough on the parchment into an 11″ to 12″ circle about 1/8″ thick. Brush or spray the crusts with olive oil, and let them rest for about 30 minutes, while you pre-heat your grill.
To make grilled pizza: Be prepared to grill your pizza within 15 minutes of shaping it; you don’t want it to rise too much. So, make sure your barbecue grill is heated (or cooled) to medium-hot by the time the dough is ready to grill.
Set the rack 3″ to 4″ above the fire. Take one circle of dough, on its parchment, and swiftly but carefully turn it (dough down, parchment on top) onto the grill. Peel off the parchment.
After 1 minute, turn it over; it should be stiff enough to turn quite easily (if not, your grill isn’t hot enough). Layer with toppings. This is not the time to pile on the meat, cheese, veggies, etc. Since the pizza will be cooking very briefly, it’s better to top with just a minimal amount of stuff: thinly sliced veggies, a thin layer of cheese, etc.
Bake an additional 5 minutes or so, with the cover on (if your grill has a cover), or until the filling is hot and the cheese is melting. Adjust the temperature of the grill if the bottom is browning too quickly. And, move the pizza around on the grill if one side or the other starts to get too brown on the bottom. Repeat the grilling process with the other pizza.
We like veggie pizza. Marinated artichoke hearts, fresh sliced tomatoes, basil, mushrooms, peppers, red onion, salt and pepper over all, and top with a blend of shredded mozzarella and shaved parmesan…perfection! The pizza dough “bakes” up so light and airy on the grill it’s like eating something from a gourmet wood-fired pizzeria. The veggies get just slightly cooked so they taste incredibly fresh and keep a little of their crunchiness. The whole thing is warm and satisfying to eat, and so fast. I’m seriously thinking of making this again for the third time this week. Haven’t had my fill yet!