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Grilled Pizza

Grilled Pizza


Ingredients

  • 1 Pound frozen pizza dough, thawed
  • 1 tomato, sliced
  • Fresh mozzarella
  • Olive oil, to drizzle
  • Salt, to sprinkle

Directions

Build a fire in a grill and let it burn until the coals are glowing and beginning to cool down. Bank the coals on 1 side of the grill to create a hot side and a cooler side.

Divide a 1-pound piece of thawed frozen pizza dough into 2 pieces. Roll each piece out on a floured surface. Place 1 piece of dough on the hot side of the grill for 1 to 2 minutes, just to toast it slightly. Flip the dough and move it to the cooler side of the grill.

Place the other piece of dough on the hot spot, and grill for 1 to 2 minutes. Use tongs to pull both pieces to the cooler side of the grill. Flip the dough over and dress it with sliced tomatoes, fresh mozzarella, a drizzle of olive oil, and a sprinkle of salt.

Cover the grill and cook the pizza until the cheese melts, about 5 minutes. Top with torn basil leaves. Repeat with the second piece of dough.


11 Grilled-Pizza Recipes to Make in Your Backyard

A restaurant-quality pizza oven gets far hotter than your home model does, leaving us amateurs at a distinct disadvantage when it comes to making a perfectly charred pie. A Baking Steel can improve the quality of pies coming out of your oven, but short of opening your own pizzeria or buying a backyard pizza oven, the best bet for the home cook trying to put out professional pies is to turn to the grill. With the help of a KettlePizza insert, a charcoal grill can start to approach proper pizza oven temperatures. And even without extra tools, your grill will almost certainly get hotter than your oven.

Firing up the grill has the added benefit of letting you grill toppings for the pizza, like broccolini, tomatoes, and asparagus, or shiitakes and soppresatta. But you can also use the grill for just about any pie, particularly Neapolitan-style ones that benefit from hot, fast cooking. We've rounded up 11 of our favorite topping combinations to get you going, from figs and goat's milk feta to halloumi and olives.


The Best Grilled Pizza Recipe Ever

Honestly, we make pizza on the grill at least once a week. It&rsquos become our new favorite on a Friday night. I personally like it with a glass of Cabernet Sauvignon &hellip because it&rsquos my &ldquoreward&rdquo after a long week plus it&rsquos perfect with pizza.

So why pizza on the grill? Why not!? Pizza made on the grill goes pretty fast, it&rsquos 100% homemade and you get the smoky flavor from the grill that just takes it over the top. If you haven&rsquot made it yet, you are so in for a treat and I guarantee it will be your new Friday night dinner&hellip just like us.


How to Grill Pizza Like a Pro

If you’ve never tried it, it’s high time you learned how to grill pizza. It’s probably your best option all year round, but especially in the summer, there’s no reason to cook it any other way. The best part? You don’t even need a pizza stone or steel—just a charcoal or gas grill, a ball of pizza dough, and your toppings of choice. It makes great Labor Day grub too.

No Grill? The Best Frozen Pizzas You Can Order Online Don’t think your dear old grill can’t sense it. That gradual, subtle seasonal shift signaling that, once again, it’s almost time to hand the baton off and let the oven reclaim your undivided culinary attention. You may be a bit wistful, too—saying farewell (for now, too soon) to charred hot dogs and hamburgers, BBQ skewers, and grilled watermelon, and eating all of the above and then some on the patio. But before it gets too cold and wet outside, make the most of your charcoal by grilling everything you can. Pizza should certainly be on the menu if it hasn’t yet made an appearance this summer. In fact, grilled pizza will probably be far better than anything you’ve ever pulled out of your oven.

Unconventional though it may sound, the grill is actually a very logical choice for making great Neapolitan-style pies. Because it can get so much hotter (and in a shorter period of time, too) than a traditional oven, the grill actually functions as a closer approximation to a wood-fired oven. It’s a perfect way to consistently achieve that kind of swoon-worthy, crisp, charred crust and still-doughy interior. Plus, the grill (both charcoal and gas grills work) lends the dough a lovely, light smoky flavor.

And, bonus, it really doesn’t require all that much work (summer is for leisurely meals, after all).

All you need to do is make a basic pizza dough, which you can do the night before, divide it up into rounds, stretch it out, and shape it into something round-ish and manageable-sized (it doesn’t need to be pretty). Or, just buy a ball of fresh dough and shape it. Then, prep some toppings, fire up the grill, and lay the dough down directly on the grates. Wait a minute or two as the dough starts to puff up and bubble, checking for even doneness on the underside and shifting as necessary, and then flip. Add your desired topping, close the top, and another couple minutes later—boom—pizza’s ready.

Just keep the following in mind to avoid some common pitfalls:

Work Clean

Before you even begin, you’ll want to make sure your grill grates are nice and clean, because the dough is going to go directly on them. See CNET’s tips on How to Clean a Grill if you’re in doubt about what exactly you should do besides give the grate a couple scrapes with your ancient grill brush. Even if you’re going to use a pizza stone on the grill and your dough won’t touch the grate, it’s always smart to start with a clean slate (er, grill).


Strawberry & Cream Croissant French Toast For Your Weekend Brunch

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.

APPLY NOW

Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!


Tomato-Ricotta Grilled Pizza

It's summer, so why not use fresh tomatoes instead of jarred sauce? This pick with fresh ricotta, Pecorino Romano, and a touch of honey will be your new go-to.

pizza dough, at room temperature

plus 4 tsp. olive oil, divided

small shallot, finely chopped

fresh oregano, finely chopped

Pecorino Romano cheese, finely grated

medium to large mixed-color heirloom tomatoes

Fresh basil, for sprinkling

  1. Heat grill to medium-high and arrange so half will give direct heat and other half will give indirect heat.
  2. Working on floured surface, shape pizza dough into 12- to 14-inch round and place on flour-dusted baking sheet. Brush top with 2 teaspoons oil.
  3. Transfer pizza dough to grill over direct heat, oiled side down, and grill, covered, until top begins to bubble and bottom is crisp, 2 minutes (use tongs to peek underneath).
  4. Working quickly, brush top of dough with 2 teaspoons oil.
  5. Flip dough to indirect-heat side of grill, then grill, covered, until dough is cooked through and charred in spots on bottom, 3 to 5 minutes more transfer to cutting board.
  6. In bowl, combine vinegar, shallot, oregano, honey, remaining tablespoon oil, and 1/4 teaspoon each salt and pepper.
  7. In second bowl, mix ricotta until smooth, then stir in Pecorino and 1/4 teaspoon each salt and pepper. Spread onto pizza crust. Slice tomatoes and arrange on top of ricotta and drizzle with vinaigrette. Sprinkle with basil if desired.

NUTRITIONAL INFORMATION (per serving): About 490 calories, 21 g fat (8 g saturated), 17 g protein, 660 mg sodium, 58 g carb, 2 g fiber


Directions

Step 1

Sprinkle the cutting board with a little flour and roll out the dough into a pizza crust.

Step 2

Oil the top of the dough and make sure the oil covers the entire surface.

Step 3

Get the grill ready for direct grilling with an internal temperature of 375–425 degrees F.

Step 4

Place a sheet of Reynolds Wrap® Non-Stick Foil down on the grill, non-stick side up. Place the pizza crust on the foil, oiled side down. Oil the unoiled top of the pizza and wait.

Step 5

When the crust starts to bubble, peek at the bottom to check for browning. Once it browns on the bottom, remove the pizza crust from the grill and place it on a cutting board, browned side up.

Step 6

Apply all toppings and place back on the grill, oiled side down.

Step 7

Close the lid for a few minutes, checking after 3-4 minutes to see if the bottom has browned and then every 60 seconds after that until the bottom is browned.

Step 8

Once the bottom browns, the toppings should be warm and the cheese melted, so remove from the heat, slice and serve.


What You Need for Grilled Pizza

The best tip when it comes to making great grilled pizza is to start off by being organized! Although you do need quite a few different ingredients and tools to bbq pizza, the whole process is very simple once you’ve got them all laid out. So, to make it easy on yourself, make sure that you’ve got:

  • A gas, charcoal or wood-fired grill – Any of these will work but charcoal and wood-fired grills will turn out a smokier tasting pizza. Make sure the stone is heated to the 500 or 600 target temperature before the pizza is slid on the stone.
  • A high-quality pizza stone for grill – Not all pizza stones can handle the high-heat that’s created from your grill. As such, you’ll need one that’s made from an extra durable material with thermal shock capability. This will prevent it from shattering as the temperature changes. Our Cast Elegance pizza stone for grill is designed for you to use on your home bbq.
  • Sharp knife or pizza cutter – This is an essential if you’d like to share pizzas. Otherwise, a knife and fork for each guest will do the job.
  • Pizza dough or store-bought pizza bases – You’ll find one of our favorite pizza dough recipes that’s quite and easy to make below.
  • Pizza sauce – Stick with the tried and true, tomato pizza sauce or mix it up by trying something different such as cranberry or bbq. Make your own or buy one from the store.
  • Your choice of toppings – Get creative with what you’d like to use to top your pizza. However, we’ve left some suggestions below too.
  • Pizza cheese – Again, it’s up to you to choose which type of cheese you’d like to use on your pizza. Things such as mozzarella, Asiago, Swiss and Parmesan work well. However, feta, ricotta and blue cheese are also popular choices for crumbling on top.

Our Favorite Pizza Dough Recipe

While you there’s nothing wrong with opting for store-bought pizza doughs, making your own dough from scratch does instigate a bit of extra pride in your home grilled pizza. And, the great thing is that making your own pizza dough for the bbq is quick, easy and inexpensive.

There’s a few different types of pizza doughs that are suitable for cooking on the grill. However, thinner styles generally work the best as they’ll cook through faster than pan-thick options. We love a hearty base that’s a bit more crunchy and solid for cooking over the grill. If you do too, try the pizza dough recipe for the grill below. This recipe makes enough for 1, 14” thin pizza crust and will cook perfectly on our Cast Elegance pizza stone for grill. Simply multiply the ingredients if you want to make more.

Ingredients:

  • ½ tsp instant yeast
  • ¾ cup warm (not hot) water
  • 2 cups plain flour
  • ½ tsp salt
  • 3 tbsp olive oil

Method:

  1. Combine the yeast with warm water by stirring it gently in a small bowl. Let it stand for approximately 2 minutes until it’s well dissolved.
  2. In a separate, large bowl, combine the flour and salt and mix in the olive oil 1 tbsp at a time.
  3. Once combined, pour in the yeast water and gently stir with a mixer or by hand. This should take about 1 minute and it’s alright if there are still lumps.
  4. Work the dough into a ball and cover with a thin layer of olive oil before returning to the bowl and leaving, covered with a wet tea towel in a warm place for about 1 hour to rise.
  5. After the dough has at least doubled in size, press it out to make a base that fits on your pizza stone for grill. Alternatively, keep it covered in the fridge for up to 3 days.

Inspiration for Your Grilled Pizza Toppings

While there’s absolutely nothing wrong with a standard margarita pizza cooked on a pizza stone for grill, this is also your opportunity to get a little creative! Almost any quality ingredient is perfect for topping your home grilled pizza. So, use up the leftovers, check on your best farmers market finds or head to the shops to create something special. Here are some ideas to top your grilled pizza:

  • Prosciutto – Marinara sauce, fresh crushed garlic, sliced prosciutto, fresh basil and sliced mozzarella
  • Meat lovers – Barbecue sauce, salami, bacon and sausage
  • Sweet delight – Cranberry sauce, poached chicken and sliced brie or camembert
  • Seafood sensation – Marinara sauce, shrimp, arugula and avocado
  • Vegetarian lovers – Marinara sauce, mushrooms, bell peppers, olives, red onion and baby spinach

Grilling Pizza

When I tell people that one of the best things you can put on your grill is a pizza I get a lot of blank stares. It seems a lot harder than it really is and the results will leave you turning your noses up at fast-food pizzas forever. Pizza really is one of those things that benefits from a real fire and chances are that grill in your backyard is the perfect tool for making the perfect pizza.

All pizzas start with the dough. When grilling a pizza you want ​a good dough that will hold up to being transported and turned on the grill. Roll out your dough about 1/4 inch thick and try to keep it pretty even. Pizza is a very forgiving dish so you don't need to break out the calipers for this one. Just keep the dough uniform and well-floured.

When it comes to the grill, keep it clean and well oiled. You need the pizza dough to slide on the cooking grate. If it sticks you'll be out some dough. What you want to do is take the rolled dough rounds and lightly grill them. You can grill them on one side or both. If you just grill one side put your toppings on this side before you return it to the grill. Either way, with the bare dough rounds, lightly browned, put your toppings on and turn down the heat on your grill. If you are using charcoal you will what one side hotter than the other so you can put the topped pizzas on the cooler side. The goal here is to get the toppings heated and any cheese melted before the crust burns.

As with all grills, keep a close eye on the pizzas. With the lid down you can bake the toppings to get your grilled pizza just right. If you are using heavy toppings, like meats or thick-cut vegetables you might want to grill them up a little first before you cut them up and put them on the pizza. While the grill is a great place to cook pizzas the intense heat can burn through crusts pretty quickly. You don't want cold toppings on a burnt crust.

Now that you have the basics down you can enjoy the best part of the pizza, the versatility. When it comes to pizza, there's no such thing as a bad topping. Another tip is to make small pizzas for gatherings and let your guests choose what they want on their pizza. The grill is a fast way to prepare pizzas so you can cook a lot of them in a short time.


The method

Put the pizza on pause while you add toppings.

Photo by Travis Rainey, Food Styling by Regina Dolza

The actual grilling part of the grilled pizza equation isn’t difficult, but Music’s method is foolproof. The key is to build a two-zone fire, which effectively splits your grill in half, creating a high-heat zone and a low-heat zone. (For a charcoal grill, this means banking all of your coals to one side for a gas grill, this means cranking the heat on half the burners and turning the remainder to low.)


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