Have You Ever Grilled Pizza?
Have you ever made Pizza on the grill? If not, it is time to give it a try. In the summer I love using the grill for as many meals as possible. So Grilled Pizza is a no brainer. When the kids were little they loved making their own special version of these individual pizzas.
I divide the the dough into quarters and then roll them out to an individual size pizza. Making sure they oiled on both sides ensures they don’t stick and the crust gets nice and golden.
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How do you grill pizza without burning it?
The best part is the grilled pizza will cook super quick on the grill, but that means you need to be prepared before you start.
1) Preheat the grill.
Preheat the grill between 400 to 500 degrees Fahrenheit. As opposed to ovens, grills tend to fluctuate more in temperature. My grill has a thermometer, so I can control the temperature to a certain extent. If yours doesn’t just try to keep the heat even and watch your dough closely.
2) Flour one side of the dough, and lightly oil the other side.
Simply roll out the individual portions of dough on a lightly floured surface to help prevent it from sticking later. Lightly brush the top of the dough all over with olive oil. The oil helps prevent sticking when you flip the dough onto the grate.
3) Lightly grill the dough, then remove it from the grill.
You will need to grill the pizzas in two steps. First, grill the dough (oiled side down) until it’s starting to brown and get firm. This takes just a couple of minutes. Then, you can remove the dough from the grill to add the sauce, toppings and cheese or you can build it on the grill. I tend to be impatient, so I just build it on the grill. Note: I use Low Sodium Sauce by Gia Russa or make my own.
3) Flip the dough and add toppings.
Now is when the fun starts! Flip the dough and start building the toppings. You could offer a choice of toppings for each pizza, which is what I did for the kids when they were little, or you can make them all them same.
4) Grill again!
Grill the pizza until the cheese is melted. Note: The cheese does not get as brown as it does in the oven. Don’t walk away from the grill at this point it will happen quickly! Remove your pizza from the grill, add any final toppings like fresh basil or arugula.
5) Enjoy!
What are the best toppings for low sodium pizza?
Veggies of any sort are the healthiest pizza toppings! This includes red peppers, spinach, tomatoes, onions, garlic, broccoli, kale, eggplant, squash, artichokes, mushrooms and arugula. You can also use Low Sodium proteins, chicken, ground turkey, or even LS Turkey Pepperoni.
It’s All About The Balance,
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Grilled Pizza
Equipment
- Tongs
- pastry brush
Ingredients
- 2-3 tbsp olive oil
- 8 oz mozzerella or you favorite pizza cheese
- 1 cup marinara home made or your favorite sauce
- additional toppings of you choice
- 1/4 cup fresh basil finely chopped
- flour for rolling out the dough
Instructions
- preheat grill to 400 degrees
- divide dough into 4 -6 individual pieces and roll each piece out for a personal size pizza. Transfer to a plater or cookie sheet for easy transport to the gill.
- brush top of dough with olive oil and place oiled side down directly on the grill
- while dough is browning brush the top of the dough lightly.
- once bottom is brown flip over and start adding your toppings. Start with marinara, cheese, and then toppings of choice. Note: any addtional toppings should be cooked prior to making the pizza. It will ensure you crust doesn't burn.
- once cheese is melted and toppings are heated through add basil and remove from the grill.
