Inspired by this posting where I learned I did NOT need to make a special dough, I finally fulfilled my summertime goal of making grilled pizza. I used my half whole wheat dough recipe, a delicious mix of cheddar and provolone, and eggplant, peppers, and tomatoes as toppings. I realized after cooking the pizzas, that I failed to oil the grill, which probably led to my slightly overdone (read: burned) crust.The basic process: Shape the dough and grill over high heat for a few minutes. Remove from grill and put sauce, cheese, toppings on the grilled side. Return to grill until cheese is melty and delicious looking.
I strongly suggest cooking your toppings ahead of time. Pizzas simply don't have to cook for long enough to cook veggies and definitely not raw meats. Tomatoes are my exception here. They cook perfectly with the pizza.
3 comments:
I think I'm going to do this tonight! You put the pizza directly on the grill grates, right?
Yes, directly on the grates. I think I forgot to mention that whatever you use to transfer should be well floured or coated with cornmeal.
Hey Jessica,
I was searching for some articles about ‘i grilled pizza fool’ today and I came across this page:
http://underwoodeats.blogspot.com/2010/08/i-grilled-pizza-fool.html
I noticed that you linked to one of my favorite articles -- ‘How to grill pizza’
Just wanted to give you a heads up that I created a similar. It's like ‘The Secrets of how to Grill Pizza – The Ultimate Guide’, but more thorough and up to date:
https://goo.gl/p5xqTy
Might be worth a mention on your page.
Either way, keep up the awesome work!
Cheers,
Stephanie
Post a Comment