I thought I might burn my first couple of tries so I opted to use premade dough instead of making my own. The whole wheat dough from Fresh & Easy was delish. I’d definitely use it again.
No need for round pizzas. Odd shapes add to the homemade and rustic feel. These are approx. the size of my hand.
Save the rest in an air tight container. Freezer ready.
Some toppings: Fresh mozzerella, pineapple, smoked ham, sliced tomatoes, basil, and baby spinach. For the pizza sauce, I used evoo and roasted tomato pesto.
The key to grilled pizzas: The 3 T’s- Timing, Temperature, and Toppings. It’s a fast process once you put the dough on the hot grill so timing and temperature need to be closely monitored. The last T is for toppings (less is more). You wanna pick things that cook fast.
The grilled chicken was for another yummy dish.
Indirect heat works well to melt/heat the toppings.
Looking for a crispy, golden brown crust.
It definitely had that smoky grilled flavor and chewy/crunchy crust. Overall, for my first attempt it wasn’t too bad. I only burned one piece of dough that had to be thrown away.
I saw lots of potential for future grilled pizzas! Most importantly, my family enjoyed it, so that’s all that matters. Buon Appetito!
that's so funny... i have been doing grilled pizzas that last two weeks, too. :)
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