Wednesday, June 4, 2014

Pizza On The Grill

Twisted Margherita Pizza

1 Store Bought Pizza Dough
Marinara Sauce (I use Italian marinara sauce sold at my local Harris Teeter)
Fresh Mozzarella
Grated Parmesan
Pecorino Romano
Cherry Tomatoes
Salt and Pepper
Fresh Basil
Olive Oil


Preheat your grill to 300 degrees.

Tear your dough into 2 equal sized balls. I find it easier to cook pizza on the grill when the pizzas are smaller. Roll each ball into a circle (or something that resembles a circle) on a cutting board sprinkled with flour. You will want the dough to be thin, but making it too thin will cause a messy cooking experience. I usually just eye the dough and make sure it's thin but not yet translucent (about 1/4 in thick.)

Once your dough is prepped you will want to prep all of your veggies and cheeses. I usually place each ingredient in a small bowl so that I can get to them easier. Slice your basil and tomatoes and grate the cheese. Brush the dough with olive oil. Bring everything outside and when your grill is preheated, place the dough on the grill with the side brushed with olive oil face down.

Brush the other side with olive oil. Once the dough starts to bubble and starts to crisp up, flip over with either a spatula or tongs. Now you will have to do the next steps quickly because the pizza will cook in only minutes and you want the cheese to melt before your crust is burnt. Spoon the marinara sauce on the pizza followed by your cheeses (all but the mozzarella.) 

Top off with your tomatoes and pepperoni. Lastly, add your mozzarella, basil, and salt and pepper to the pizza. Check to make sure the bottom of the dough isn't burning. You should have another 2 minutes of cooking at this point. I usually cut off the heat, pull down the top of the grill and let the cheese melt. It's okay if your mozzarella isn't fully melted, just ensure the cheeses you placed on the bottom are.

Once the cheese is fully melted, remove the pizza from the grill and place on a cutting board. Cut and serve.