How to Make Grilled Pizza
- Heat the grill HOT. At least 550*, but can be hotter. If your grill has a hot spot, aim for that spot.
- Have your toppings ready. Chop the vegetables, as necessary, and place them in a microwavable bowl with a little bit of butter. Microwave on high. Shred cheese, as necessary. Chop herbs, as necessary. Dice meat and/or cook, as necessary -- if it seems appropriate, microwave the meat to bring to room temperature or even a bit more hot. I use the grill to melt the cheese and bake the bread. I found the other stuff just didn't get hot enough for my liking.
- Have your tools ready. I like a pair of tongs, I have a pizza peel (I haven't tried it yet, though). AND, have a platter for the pizza to land on.
- Prep the dough. Brush a thin layer of olive oil on a grill sheet (if you don't have a grill sheet, use something to roll the dough out on, brush one side with olive oil, and be ready to brush the other side when it's face up on the grill). Gently roll, pull, spread, or otherwise manipulate the dough into a flat, thin layer on the grill sheet. I've even cheated and used potato chip clips and binder clips to hold the perfect edge (right - it tends to tear, lol) while I work on other edges. Brush a thin layer of olive oil on the top.
- Quick as a bird, land that grill sheet on the hot spot of the grill. At this point, I leave the appropriate burner on and shut the other two off -- the high heat will help stiffen the dough into it's final form FAST, but once you've got the toppings on, you need a little time for the cheese to melt without scorching the crust. If you used the clip cheat -- be sure to remove them before putting this on the grill! If you don't have the grill mat, lay the dough oiled-side-down. Then take a moment to brush the top with olive oil.
- Let the dough grill for up to three minutes, lifting various corners, twisting over the hot spot, etc, until grill marks form and edges are firm but not crispy.
- Working quickly, pull the pizza dough off the grill onto the platter, flip it over (cooked-side up), and place your toppings -- sauce, cheese, herbs, and toppings. I prefer to layer the stuff according to what needs less heat on the bottom through the stuff that needs more heat on the top -- the exception being pepperoni. Pepperoni should sit on top to crisp the edges. Now slide the pizza back onto the grill, on the cooler portion (grill mat is no longer needed, so if you're doing multiple pizzas, you can start prepping the dough for the next one).
- Grill, covered, for 3 - 5 minutes, until the underside of the crust is set but not burnt and the toppings are perfectly heated / melted / crisped / etc. If you've laid another crust down on the hot spot, your cook time will be less for that one due to the closed lid. Pull the pizza off the grill, cut into pieces, and serve!