Grilled Pizza

For us, summer means grilling and cooking outside.  And while I make many things on the grill, few of them taste better than a fresh, sourdough pizza, with homemade sauce and sausage-topping hot off the grill.


Optional Toppings:

It doesn't matter if you use either a gas or charcoal grill.  Set the grill plate approximately 4 inches above the heat or coals.  If you're using charcoal, make sure it's well past the flaming stage.  The coals should be evenly white.  At that point they'll give off a steady, even heat.  If you're using a gas grill, set it just a bit shy of medium.  NB: these settings are only approximate as they will vary make, model, and other factors.

Divide the dough into pieces suitable for the size of your grill.  Roll, toss, or pull each one to about ½" thick.  If your guests are "hands-on" like my kids and grandkids, let them help you to prepare the dough and toppings.

Lightly brush some olive oil on the grill where you’ll be placing the pizzas, and brush one side of the dough disc with the oil as well.  This side GOES DOWN onto the grill.  Cover, and check every few minutes until the dough is a gentle light brown on the grill side.  Once that's done, oil the topside of the pizza and flip it over onto the final finishing plate.

Add the pizza toppings.  Let your guests or the little ones design and create their own.  Like many things, a pizza has an "assembly sequence".

  1. In order for toppings to “cook”, drizzle olive oil over the surface of the pizza.
  2. Add your sauce; standard tomato sauce works pretty well, as does your typical 14.5 oz. can of drained, stewed tomatoes.
  3. Mince and spread garlic (if desired).
  4. Next, add salt, pepper, oregano, and basil to taste.
  5. Now add your pizza cheese, and/or mozzarella, also parmesan if you like.
  6. Add sliced peppers, onions, olives, mushrooms or fresh tomatoes.
  7. Top with pepperoni, sausage, and/or ham or any other meat including anchovies.

Be sure to allow a little ‘free space’ around the edges of the pizza so the toppings don’t drip off into the flame.

Cover the grill.  From this point it will take anywhere from 5 to 10 minutes, depending on the thickness of the dough and the heat of your grill.  Every few minutes or so, take a peek under the lid and lift the side of the pizza carefully with a wide spatula.  When the underside takes on a deep rich golden brown, it’s ready to eat.