Pizza on the Grill

 

This isn't so much a recipe as it is some loose guidelines on the actual grilling process. Although it is rewarding and not at all difficult to make your own dough (especially if you have a stand mixer), this is something you could have for a weeknight supper using store-bought dough. I've used the pizza dough from Trader Joe's and had good results- you'll just need to bring it to room temp and flour it a little so it won't be too sticky. Many bakeries or pizzerias will also sell portions of their dough raw.

 

As for toppings, like I said, the sky's the limit. Think of the dough as a blank canvas on which to paint flavor. Don't limit yourself to "traditional" pizza toppings- one of the best pizzas I made had no tomatoes, sauce or cheese; instead I used crème fraîche, corn, bacon and scallions. It's also a great way to use up odds and ends in the fridge!

 

Directions: Arrange the coals so that there are more on one side than the other- this will give you two "cooking temperatures". Shape the pizza dough into rounds no bigger than 8" or so in diameter. Don't fret too much about the shape, as rustic shapes work fine, but do try to get them as thin as you can without tearing. Get your toppings organized and have them within easy reach- once the dough's ready, you'll need to work quickly so your crust doesn't burn.

 

Put your pizza dough on the hot side and cook until the bottom becomes lightly browned (watch carefully to avoid burning), 1-2 minutes. If the heat is a little uneven, give the dough a 180-degree rotation at some point.

 

Flip over the dough, place on the cooler side of the grill, and quickly add your pizza toppings. Cover the grill and cook for 3-6 minutes, checking periodically, until the pizza is heated through and the bottom crust looks done. If the crust begins to burn and the cheese isn't yet melted (assuming you're using cheese), you'll need to adjust your coals by pushing some from the "cool" side over to the hotter side.

 

Please note that this isn't an exact science, and the best thing you can do is be willing to go through some trial and error until you get a method and timing down that works for you and your grill. You'll be rewarded with pizza that tastes better than you ever imagined you could make at home!