Grilled Pizza
Pizza, cooked outdoors, on the grill, Perfect meal for a hot night.
Equipment
- Gas Grill, Pizza Stone / Steel, Pizza peel
Ingredients
- 1 bag Prepared pizza dough Usually enough for 2 pies
- 1/2 cup Pizza Sauce
- 8 oz Mozzarella low moisture
- 4 oz Pepperoni
- 1 small Red Onion Peeled, sliced THINGLY
- 1 ea Jalapeno OPTIONAL, sliced thinly
- 1/2 cup Avocado Oil
Instructions
- Preheat grill and stone/steel to ~ 350 / 400
- Bring dough to room temperature if refrigerated
- If using a steel oil generously, I use avocado oil
- Divide dough in half
- Flour your peel and stretch out the dough to the size/thickness desired.
- Using a brush very lightly oil the entire top side of the pizza
- CAREFULLY, flip the oiled surface of the dough onto the pizza stone/steel. THIS THIS IS A BRANDING IRON, so try to avoid any third-degree burns
- Close the grill and cook for 4-6 minutes until a crust forms and starts to take color.
- Using the pizza peel, flip the dough and dress as desired.
- Close the grill and cook 8-15 minutes, checking every 4.
- Use the peel to move to cutting board and rest 5 minute
- Cut Serve and eat.
Notes
Lots of notes here:
I'll actually discuss the grill and steel in my post, but I have a high BTU to square inch of cooking space grill, and a 1/2 thick baking steel.
- Watch your heat, I suggest an infrared thermometer. Looking for 300-400 on the steel.
- Top your pizza sparingly
- Cook raw toppings.
- Uncooked raw toppings must be WAFER THIN.
- You will NEVER, EVER, EVER get a decent-looking round pizza, go with the flow, go rustic.
- Expect some charred burnt bits, it is part of the experiance.
Nutrition
Calories: 1140kcalCarbohydrates: 11gProtein: 39gFat: 105gSaturated Fat: 30gTrans Fat: 1gCholesterol: 149mgSodium: 2036mgPotassium: 529mgFiber: 2gSugar: 6gVitamin A: 1038IUVitamin C: 9mgCalcium: 606mgIron: 2mg
Tried this recipe?Let us know how it was!