By Just A Pinch KitchenCrew
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- 6 oz
- pizza dough
- 1/4 c
- olive oil
- 1/2 tsp
- garlic clove, minced
- 1/2 c
- fontina cheese, shredded
- 2 Tbsp
- romano cheese, grated
- 6 Tbsp
- canned tomatoes in heavy puree, chopped
- basil leaves
How to Make Grilled Pizza
- 1Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals.
- 2On a large oiled inverted cookie sheet, spread and flatten the pizza dough with your hands into a 10-12 inch free form circle, 1/8 inch thick, do not make a lip.
- 3You may achieve a rectangle rather than a circle; the shape is unimportant; do take care to maintain even thickness.
- 4When the fire is medium hot, use your fingertips to gently lift the dough by the two corners closest to you, and drape it onto the grill.
- 5Catch the loose edge on the grill first and guide the remaining dough into place over the fire.
- 6Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
- 7Using tongs, immediately flip the crust over, onto the coolest part of the grill.
- 8Quickly brush the grilled surface with olive oil.
- 9Scatter the garlic and cheeses over the dough and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza.
- 10Finally, drizzle the pizza with 1/2 tablespoon olive oil.
- 11Slide the pizza back toward the hot coals, but not directly over them.
- 12Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning.
- 13The pizza is done when the top is bubbly and the cheese melted, about 6-8 minutes.
- 14Serve at once topped with the basil leaves and additional olive oil if desired.
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