Grilled Pizza

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Grilled Pizza    Makes 2 pizzas

We make grilled pizzas on our boat BBQ for a special treat. But certainly can be done on your home barbecue grill. We find getting the temperature right a bit tricky on our boat’s grill because of the temperature variability. On windy days it doesn’t work well since the wind cools down the temperature.

If you are intrigued with the idea of having pizza on your camping or boating trip I suggest trying the recipe at home first to get the technique down before experimenting with the procedure and temperature of your RV, camping or boating grill.

  • 1 pound frozen pizza dough, thaw and rise according to package instructions
  • About 8 ounces or 3/4 cups pizza tomato sauce
  • 1 tomato, sliced thinly
  • Basil, cut into long, thin strips (if you are unsure how, there are lots of videos online)
  • Topping Ideas: No preservative chicken meatballs, thinly sliced; goat cheese dollops, Canadian bacon, ham, chopped olives, feta, artichoke hearts, diced chicken, pineapple, mushrooms, prosciutto
  • 2 cups Mozzarella or 1/4 cup shredded mozzarella, 1/4 cup shredded asiago, 1/4 cup shredded fontina, and 1/4 cup shredded provolone
  • Heavy duty nonstick foil

Preheat your grill to medium-low heat.

On a piece of foil, press out half the dough into a roughly 10 x 7 crust onto a 14×10-inch rectangle of heavy nonstick foil and lightly brush with 1 tablespoon of olive oil. Repeat with the second piece of dough.

Turn dough rectangle upside down directly onto a grill rack; peel off foil.

Place the grill rack with dough on it on a gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals.

Watching carefully, cook uncovered 2 to 3 minutes or until bubbly and bottom is light golden brown, very slightly charred and rigid. (Again, watch carefully to prevent burning.) With wide metal pancake turner or tongs, turn crust over. Remove grill rack and dough.

Put toppings on cooked side: Top crust evenly with about 3-4 ounces of pizza sauce; tomatoes, basil, your toppings (not too much), sprinkle with cheese. Put grill rack with pizza on it back on the grill. Continue to watch carefully.

Cover grill; cook 2 to 4 minutes longer or until crust is golden brown and cheese is melted.

Repeat with the second piece of dough.

 

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