Here's a little something to shake up your summertime grill menu. While of you were probably grilling hot dogs, hamburgers and chicken on the grill during Memorial Day weekend, we opted for pizza.
Pizza. On the grill. I cannot express how deliciously different it is.
We attempted this method a couple of years ago during our days in Illinois but we failed miserably and didn't do it correctly. But thanks to dear friends, we now know how to throw a pizza on the grill. It's actually much easier than it sounds and I am here to tell you that the end result is unlike any pizza you have probably ever eaten. It's slightly smokey and has a unique chewy quality that I don't get when I use my pizza stone in the oven. Homemade pizza dough takes this above and beyond so while you're trying something new, try two new things. Make your own dough, then grill it. My Neapolitan Pizza Dough will not disappoint.
We topped one pizza with a thin layer of homemade marinara, sweet Italian sausage, roasted red peppers, slivered red onions and mozzarella. Pizza number two featured my favorite of all pizza toppings; arugula, mushrooms, prosciutto and mozzarella. Pizza on the screened in porch with wine, good friends and our newly hung bistro lights made for a lovely Italian Sunday night.
1 batch Neapolitan Pizza Dough (or your favorite pizza dough)
olive oil for brushing
pizza toppings of your choice
Fire up your grill!
Split pizza dough in half, to create two pizzas. Roll out dough to desired size and thickness on a floured surface.
Brush the top side of the crust with olive oil. Transfer pizza to the grill and cook for 3-4 minutes. The dough will bubble up like a pancake. Remove from grill, flip over onto a flat surface, and top with pizza toppings. Transfer pizza back onto the grill and cook for another 3-4 minutes, or until cheese is melted.