We just don’t eat a lot of pizza in our house. It’s not our go-to Friday night relaxing meal, or our regular weekend indulgence. It honestly never crosses my mind to order pizza and rarely does it cross my mind to make it. Many of you are crying, I know. It’s like your primary food group and you’d probably starve if it wasn’t for pizza. I’m not saying we don’t like pizza, no, not at all. We totally do. The problem is, we like completely opposite kinds of pizza. Shocking.
Jon perfect pizza is a thin crust margherita. With fresh roma tomatoes, mozzarella and freshly trimmed basil, and maybe some shaved garlic that’s been slightly caramelized during the baking. No flavor over powers the other, they all just blend together perfectly.
My perfect pizza is a thick crust, loaded with sauce, cheese, and every vegetable and strong flavored cheese you can imagine. Every flavor over powers the other, and each bite is like a flavor explosion.
Wave, well, she doesn’t like pizza. She doesn’t like much of anything. So her take on pizza is mute.
There is one type of crust we ALL agree on though. It’s not too thin, it’s not too thick. It’s not greasy. It is truly the perfect pizza crust, I’m not even lying. And it’s made on the grill.
Make them in individual sizes with any toppings you like, and everyone is happy.
I’m tellin’ you, if you haven’t made grilled pizzas, don’t wait any longer, just do it. For the children.
Speaking of children, we attempted to make a video on ‘how to grill a pizza’ and it turned out terrible. But the opening was really cute, because my child is a ham.
The recipe below if just for the dough. As far as toppings go, you can use any toppings you want. The key to a good grilled pizza is to use toppings that aren’t going to require the grill to cook them. The pizza is on the grill for such a short time it doesn’t actually cook the veggies or meats, it just warms them. So if you’re counting on the heat to soften bell peppers, or onions, or to cook the sausage, it won’t. Cook them all ahead of time and have them ready to top on your pizza. We don’t do a lot of sauce, if any, on our grilled pizzas. The flavor of the dough and the fresh toppings are so delicious a sauce would almost compete with them. But you can absolutely use a marinara, pesto, alfredo, or whatever sauce you want. Here are some ideas for toppings:
Greek Pizza: artichoke hearts, olives, feta cheese, thinly sliced red onion, sliced tomatoes.
Pear and Gorgonzola: Thinly sliced pears, thinly sliced red onion, gorgonzola crumbles, chopped walnuts.
Parmesan and Honey: thinly sliced fresh pecorino roman, drizzled with honey, fresh cracked pepper.
Cinnamon Sugar Bread Sticks: brush the grilled breadsticks with melted butter, roll them in a mixture of cinnamon and sugar (about 2 tbsp sugar to 2 tsp cinnamon). Dip in hot fudge for a real treat!
Recipe Adapted form Bon Appetit
*This is Jim Lahey’s ‘no knead pizza dough’ recipe and it is the only pizza dough recipe I use now, it is truly perfect! Use it for pizzas baked in the oven or on the grill, either way, they turn out awesome! I actually keep individual wrapped dough balls in the freezer so we can now have pizza just about any day of the week., Make a double batch and just wrap each piece, freeze it, and let it thaw at room temperature for 6-8 hours, then bake it or grill it however you like.