Saturday, September 4, 2010

Grilled Pizza

Pizza on the grill. I thought it was kind of a bad idea until I saw a post about it on one of my all-time favorite blogs, Annie's Eats, and then I wanted to try it immediately. It was a great way to use up some squash and tomatoes before we went out of town, and it tasted absolutely delicious. I wouldn't recommend using a storebought dough for this; the one I used for half the pizzas worked wonderfully in the oven, but didn't hold up on the grill very well. A nice, handmade pizza crust will work much better. So, don't be scared like I was! Do yourself a favor and try making pizza on the grill!

Grilled Pizza


Thinly sliced zucchini and yellow squash

Thinly sliced cherry tomatoes

Kosher salt

½ batch homemade pizza dough, at room temperature*

Olive oil

Thinly sliced red onion

Fresh basil, minced

Freshly grated Parmesan cheese

Crumbled feta cheese

Freshly ground black pepper


Heat a grill to medium-high heat. Place the slices zucchini, yellow squash and tomatoes in a colander set over the sink or a large bowl. Toss with ¾ teaspoon kosher salt. Let sit 20-30 minutes to drain excess liquid.

Meanwhile, transfer the pizza dough to a lightly floured work surface. Divide the dough into four equal portions. Let rest 10 minutes. Meanwhile, shape each piece of dough into a flattened round, about 6-7 inches in diameter. When the coals are heated, generously oil the grates (I use a wad of paper towels dipped in olive oil, and hold it with tongs). Carefully place the shaped dough rounds onto the grill and cover. Let cook until nicely browned on the bottom surface, and large bubbles appear on the top surface, about 3-4 minutes. Carefully remove the partly cooked dough rounds from the grill for topping.

Transfer the dough rounds to a work surface so that the cooked side is facing up (this is the side that will hold your toppings). Top evenly with sliced zucchini, yellow squash, tomatoes, and red onion. Sprinkle with minced basil, freshly grated Parmesan and crumbled feta. Season with pepper, to taste. Carefully return the topped pizzas to the grill, cover, and let cook until the bottom surface is nicely browned and the cheeses are melted, about 4-6 minutes. Remove from the grill. Serve warm.

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