At an engagement party in Brooklyn this past spring, our friends served grilled pizza as an appetizer. It was tasty, light (yes, light!) and fun, so I recently recreated it at home. It would be perfect for a summer date night a deux or a casual dinner party with friends. Here’s my super simple how-to based on what we did:
Start up the grill and heat to about 450-500 degrees. (I used pre-made dough from a local pizzeria and cut it in half for a thinner crust.) After lightly flouring both sides of the dough, knead it out evenly – no worries about a pretty shape, just make sure it’s somewhat uniform without being too thick on the ends. Brush olive oil on one side and place it directly on the grill, then brush the top side with oil. Leave on the grill for 2-3 minutes, or until it starts to brown and you can see grill marks when you lift it up (the top side will still appear spongy.)
Using a lightly floured or cornmeal-coated pizza peel or cookie sheet, remove the dough with a spatula or tongs, and flip it onto the peel so the side with grill marks is face up. At this point, add your toppings to the grilled side. Put it back on the grill for 3-5 minutes with the lid closed to cook the bottom and let the cheese melt. The pizza will be finito when the edges are well done and the cheese is melted.
We made 3 pizzas: a margerita (tomato sauce, fresh mozzarella and basil), a white pizza with pesto sauce and fresh mozzarella, and one with fig spread, goat cheese, arugula and prosciutto.
The pizza crust came out chewy and crispy, and had an awesome smoky flavor. My favorite part was lingering over each pie with some wine, before making the next one and doing the same. It’s relaxing, tasty, and a fun way to stretch out a meal on a summer night!
I’m a rookie at grilling pizza, so if you have grilling tips or topping ideas, please share!