Pizza on the Grill

Posted on May 27, 2016  /   Posted in By Type, Cheryl Dishes, Pizza, Pizza & Calzones

The June Bon Appetit magazine is the grilling issue, and one quick read is enough to get your mouth watering. The beautiful photographs of grilled pizza enticed me, and when I read how easy they were to make, I had to fire up the grill and start cooking.

Pizzas on the grill are a family favorite here at Rabbit Hill, often the prelude to an afternoon spent relaxing on the deck while basking in the summer sun. The toppings are herb garden and farmers’ market inspired: aromatic basil, chopped chives, baby spinach, goat cheese feta, garlic sausage and perfectly ripe tomatoes.

I agree with Bon Appetit. Keep it simple is the key to preparation.

First, stock your frig with some pizza dough. Available at your local market, the dough, usually sold in 20-ounce packages, makes four nice pies. This is enough for 4 to 8 folks, depending upon appetites. (If you enjoy kneading, the dough is easy enough to make, portion, and freeze.) Let it come to room temperature before working with it.

Place a pizza stone on the grates and heat up the grill. And this is what I learned from the magazine, you want the grill and stone to get hot, really hot, like 500 degrees hot.

Make your toppings and prepare the cheese.

For the base, I like chopped tomatoes mixed with fresh herbs and olive oil, a simple, summer salsa. On top of this, is the fun part, and what’s in your garden or market basket. Keep it simple, and prep everything ready to go on top of the pie.

Roll the dough out into an oval, using flour on the surface to keep it from sticking. Add the pie, then the toppings. Close the top and cook until the crust is browned and the cheese is bubbly. Transfer to a board, pop open a beer, cut and enjoy.

Pizza on the Grill - Asparagus & Mozzarella

Cheryl Wixson
There are boundless variations of pizza, depending upon the creativity of the cook and ingredient availability. Discover your favorite, here are some suggestions.

Ingredients
  

  • 5 ounces whole-wheat pizza dough
  • 1 fresh ripe tomato, chopped (about ¾ cup)
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • 4 -5 asparagus, lightly steamed, and cut into pieces
  • 1 cup shredded mozzarella cheese

Instructions
 

  • Preheat pizza stone on grill. Chop tomatoes; combine with olive oil and fresh herbs, reserving some for sprinkling on top of finished pizza. Steam and cut asparagus, shred cheese. Roll out dough to an oval. Place on stone. Add tomatoes, cheese and asparagus. Cover and cook about 5 – 7 minutes. Remove, sprinkle with reserved herbs. Cut and serve.

Notes

Nutritional analysis (varies per pizza), approximate: 800 calories, 40 grams protein, 78 grams carbohydrates, 37 grams fat, 789 mg. sodium, 6 grams fiber.

Pizza on the Grill - Garlic Sausage & Feta

Cheryl Wixson
There are boundless variations of pizza, depending upon the creativity of the cook and ingredient availability. Discover your favorite, here are some suggestions.

Ingredients
  

  • 5 ounces whole-wheat pizza dough
  • 1 fresh ripe tomato, chopped (about ¾ cup)
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons chopped fresh oregano
  • 5 ounces garlic sausage*, browned, fat drained, & crumbled
  • ½ cup crumbled Feta Cheese

Instructions
 

  • Preheat pizza stone on grill. Chop tomatoes; combine with olive oil and fresh herbs, reserving some for sprinkling on top of finished pizza. Brown sausage and crumble cheese. Roll out dough to an oval. Place on stone. Add tomatoes, cheese and sausage. Cover and cook about 5 – 7 minutes. Remove, sprinkle with reserved herbs. Cut and serve.

Notes

Nutritional analysis (varies per pizza), approximate: 800 calories, 40 grams protein, 78 grams carbohydrates, 37 grams fat, 789 mg. sodium, 6 grams fiber.

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