Grilled Pizza

I was so excited to find this recipe for grilled pizza.  We had never done anything like this before, but it turned out so good!  It wasn't too hard or complicated; it just takes some careful attention at the end.  We'll definitely do this again soon.


Here are some notes on the actual recipe: I'm not sure what the difference is in pizza crust yeast and regular yeast, but maybe the pizza crust yeast just works faster; I really don't know.  The recipe calls for 1/3 cup of oil, but it didn't say what kind, so I just used vegetable oil.  At the end, though, when it says to brush the dough with oil before putting it on the grill, I switched to olive oil for some reason; you can do whatever.  The recipe also said not to load the dough up too heavily with sauce and toppings, but we still had four toppings plus cheese, and it was fine.  The list of ingredients also calls for 3 cups of flour, but the first step says to mix just two cups in with other ingredients.  The remaining cup is to add to it when stirring and kneading, but I never measured it out.


The recipe makes eight individual pizzas, but if you're serving big eaters, allow two pizzas per person; leftovers never hurt anyone.  We could only fit two pizzas on the grill at a time, and we made four total.  The rest of the dough is in the fridge for later this week.


The grill is supposed to medium-hot, but we really weren't sure how to gauge that.  It took a trial run of one burned pizza, but the later ones turned out perfect.  You'll see if you need to adjust the heat of the grill or the time of cooking; our pizzas did better at 2-3 minutes instead of 3-4 minutes.  I'm sure you could do this on a grill pan too, especially if it's too cold to be outside.


You'll be so impressed with this!  You should try it!  Here are some pictures from start to finish.

Grilled Pizzas


3 cups all-purpose flour
1 envelope Fleischmann's Pizza Crust Yeast
1 Tbsp sugar
1 1/2 tsp salt
1 1/3 cups very warm water (120-130 degrees F)
1/3 cup oil
Additional flour for kneading
Additional oil for grilling
Pizza sauce
Mozzarella cheese
Other toppings as desired


Start charcoal or preheat gas grill to medium-high heat.  Combine two cups of flour, undissolved yeast, sugar, and salt in a large bowl.  Add water and oil, and mix until well blended, about 1 minute.  Gradually add enough flour to form a soft dough.  Dough should form a ball and be slightly sticky.  Knead on a floured surface, adding more flour if necessary, until smooth and elastic and not sticky, about 5 minutes.


Divide dough into 8 portions.  Pat or roll dough on a well-floured counter to about 8-inch circles.  Brush both sides of the crust with additional oil.  Using hands, lift each crust carefully and place on grill.  Cook for 3-4 minutes or until bottom is slightly browned and top looks set.  Using tongs, remove crust from grill, and place grilled-side-up on tray or baking sheet.  Lightly add sauce and toppings to the grilled side of the crust.  Carefully slide each pizza back onto the grill and cook for an additional 3-4 minutes, or until bottom of the crust is lightly browned and cheese is melted.  Remove from grill and serve immediately.