How to Grill Pizza
Good Eggs HQ is home base for a pretty strong cohort of pizza-at-home truthers, including myself. Making pizza at home has a bad rap: difficult, not worth the effort, time-consuming...the list goes on. But armed with pre-made pizza dough, fresh toppings, and a few tricks, it's cheaper and faster than anything you can get delivered (and so much tastier).
You can definitely make pizza in your oven, but unfortunately home ovens don't produce enough heat to get that crispy, slice-joint crust. Fortunately, your grill does.
Take your kitchen outside for this one (it's summer after all) and follow this method for cooking pizza over a grill. We've included some tips that make it pretty much foolproof. I mean, we shot this story on a $99 grill in our parking lot, so it should work even better on really anything else.
How to Make Grilled Pizza
1. Preheat your grill. You want a pretty high heat -- ours was around 550F.
2. Roll out your dough into a rough circle with a rolling pin, or just with your hands, turning it like a wheel and letting gravity to the work. Place it between two sheets of parchment paper, and place in the freezer for 10 minutes or until firm -- this prevents the dough from sinking through the grill grates.
3. Once the grill it hot, remove the parchment paper and brush one side of the dough with olive oil.
4. Place the dough directly on the grill oiled side down, then brush the top side with olive oil. The dough will begin to puff up a bit. Let it cook for 3 minutes, or until you just begin to see grill marks on the underside of the pizza
5. Flip the dough over. Add your sauce (sparingly), toppings, and cheese -- we went with basil pesto, fresh tomatoes, and mozzarella.
6. Cover the grill, and let the pizza cook for another three minutes. Take a peek -- the dough should be crisp and the toppings melted. If not, give it another couple of minutes with the lid on.
7. Remove with a spatula or tongs, and slice while hot.