Grilled Pizza

We love pizza.  I have seen recipes for grilled pizza all over the place and I decided to risk it and see if I could actually toss fresh dough on a hot grill and not make a hot mess.  I used pre-made dough for my adventure (yes, I admit it) but I did make my own pizza sauce. I was a little worried but I greased up the dough and flopped it on and to my surprise - it worked. They were not very pretty but they tasted great.

Pizza Sauce:

10 Roma tomatoes
1/4 cup olive oil
1 garlic clove
Dash of Italian Seasoning.
5 basil leaves

Directions for the sauce:  Pop tomatoes into boiling water for a few minutes and then pull them out and put them in a cold water bath. You should be able to peel the skins off easily.  Next, smash up your tomatoes. Set aside. Heat olive oil in a sauce pot add garlic. When the garlic is golden, add your tomatoes and Italian seasoning. I like to add a bit of basil later. Cook this down until you have a thick chunky sauce. I used a potato masher to smoosh up the tomatoes as they cooked.

Toppings:

Margherita: Fresh mozzarella, tomatoes, and shreds of basil

Cappicolla, mushroom, and arugula. We shredded the arugula and tossed it with olive oil and salt after the pizza came of the grill.

Veggie: zucchini, mushroom, tomato, fresh mozzarella, and basil

Pesto:  same as margherita but with pesto in place of the tomato sauce.

Salami & Pepper: banana peppers, Calabrese salami, and green pepper.

Ingredients from the farm: cherry tomatoes, basil, arugula, green pepper, banana peppers, 

Directions for grilling:

Heat the grill to about 300-350 degrees on one side of the grill. Keep dough cold until just before grill time. Shape your dough into ovals - they seem to work better on the grill.  Coat your hands and the dough with olive oil and then place on the cool side of the grill. Close the lid and let the dough cook well on one side. Once the dough is cooked half way through - flip and then top the cooked side with sauce and toppings. Remove from grill when the dough is cooked through. You will have to watch these carefully so you don't burn the edges. I was able to cook two at a time.