Grilled Pizzas

08.06.2013

Grilled PIzzas | Cooking Classy

Since I’ve started this blog I think I’ve mentioned grilled pizza probably four or five times and how much I love it, yet I’ve never posted a recipe. Why have I waited this long? This is one of my favorite things to make. It is one of the first things I learned how to make. I started making them when I was probably 17 and I’ve made them all summer long ever since. I’m sure I’ve made grilled pizza far more than I’ve made oven baked pizza. I love the flavor of grilled pizza and I love the deliciously crisp crust. I also like how these are fun for parties and are perfect for individual pizzas. I frequently make these when I have family over then just have a pizza topping bar and everyone assembles their own pizza and I grill them. The kids love to assemble their own mini pizza. I used to be nervous about these sticking to the grill so when I first started making them I’d lay them each over a piece of the reynolds non-stick foil. Then one day I decided to try it without (probably because I was out of it) and they turned out perfectly fine. They turned out much better actually and tasted better. Just be sure that you brush the grill grates lightly with oil and brush the pizza crusts with oil so you aren’t trying to scrape them away from the grill grates.

I’ve tried so many pizza sauce recipes and I’ve decided I prefer my pizza sauce thick, if it has a fairly thick consistency it just doesn’t seem to soak into the pizza crust and make it soggy like some of the more watery sauces do. If you don’t want it as thick as I like mine, you can just reduce the amount of tomato paste. If you haven’t tried grilled pizzas I hope you try these soon, they are the closest you can get to that stone fired oven flavor from your favorite pizzeria (it is my dream to have a stone/wood fire oven…but until then these will more than suffice :). Everyone always loves them! Enjoy!

Grilled Pizzas | Cooking Classy

Grilled Pizza

Grilled Pizza

Ingredients

    Pizza Crust*
  • 2 1/4 tsp active dry yeast
  • 2 tsp granulated sugar
  • 1 1/2 cups warm water, 110 degrees, divided
  • 3 Tbsp extra virgin olive oil, plus more for brushing
  • 1 1/2 tsp salt
  • 1 tsp white vinegar
  • 3 3/4 - 4 1/4 cups bread flour
  • Pizza Sauce
  • 2 Tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 cups canned crushed tomatoes
  • 1/4 cup tomato paste
  • 1 - 2 tsp granulated sugar, to taste
  • 1 1/2 tsp dried oregano**
  • 1 tsp dried marjarom
  • 3/4 tsp dried basil
  • 1/4 tsp dried, crushed rosemary
  • 1/4 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • Desired pizza toppings - such as mozzarella (about 12 oz), parmesan, tomatoes, basil, ham, grilled pineapple, cooked bacon, olives, etc. (note: slice toppings fairly thin as they won't be cooking long)

Directions

  • For the pizza crust:
  • In the bowl of an electric stand mixer, combine yeast, 2 tsp sugar and 1/2 cup warm water and whisk until yeast has dissolved. Allow to rest 5 minutes. Add in remaining 1 cup warm water, olive oil, salt and vinegar. Fit mixer with whisk attachment and set to low speed and slowly add in 1/2 of the flour and mix until combined. Switch to a dough hook and slowly add in remaining flour, then knead mixture on medium-low speed about 7 - 8 minutes until smooth and elastic (dough should be slightly sticky but should not stick to a clean fingertip). Cover bowl with plastic wrap and allow to rest in a warm place until doubled, about 1 1/2 - 2 hours.
  • For the sauce:
  • Heat olive oil in a medium saucepan over medium heat. Once hot add garlic and saute 30 seconds. Add remaining sauce ingredients (ending with salt and pepper to taste) and whisk to blend. Bring just a bubble then reduce heat to a simmer. Allow to simmer 20 minutes, uncovered, stirring occasionally.
  • To assemble and grill pizzas:
  • Gently punch pizza dough down and divide pizza dough into about 6 equal pieces (this may vary depending on how large you want your pizzas and how thick you want the crust). Dust work surface with flour, then roll and stretch dough to desired size and thickness (making an even thickness all the way around - no rim like edge necessary). Allow to rest 20 minutes. Brush clean grill grates of a gas grill lightly with oil, then preheat grill to medium-low heat. Brush tops of shaped pizza doughs with olive oil then transfer pizza doughs to hot grill - olive oil brushed side down (I flip them while dropping on grill). Cover with grill lid and allow to cook until golden on bottom, about 2 - 4 minutes. Remove from grill, brush tops of crusts with olive oil, then flip to opposite side. Layer sauce and desired toppings over tops (over grate marked side of pizza crust). Return to grill, reduce heat slightly and cook until cheese has melted and bottom is golden, several minutes longer. Serve warm.
  • *You don't have to use my recipe - you can use your own or a store bought dough.
  • **For any of the herbs listed, you can use fresh in place of the dried (I did with about half of them). If using fresh just triple the amount of the dried.
http://www.cookingclassy.com/2013/08/grilled-pizza/

16 comments

  • Tieghan: These look amazing!! I love grilled pizza and your look like perfection! August 6, 2013 at 7:36am Reply

  • Pamela @ Brooklyn Farm Girl: I love pizza of all kinds, and grilled is up there on the favorites! These look great! August 6, 2013 at 10:38am Reply

  • Stacy | Wicked Good Kitchen: Fabulous summertime grilled pizza recipe, Jaclyn! Lovely colorful photography, too. (By the way, this recipe has officially made my recipe round-up as well! Grilled Pizza is one of the summer categories I am featuring and I’m so glad I waited until this week to post it.) Thank you for sharing! xo August 6, 2013 at 12:40pm Reply

  • Becca @ Crumbs: Oh yum! I normally make a scone base for pizzas but I might brave yeast for these. Pretty much guilt free as they’re grilled too! August 6, 2013 at 2:31pm Reply

  • Abbie @ Needs Salt: I’ve always wanted to try grilling pizzas like this! They look fabulous! Pinning. :) August 6, 2013 at 6:06pm Reply

    • Jaclyn: Thanks for pinning Abbie! August 11, 2013 at 6:57pm Reply

  • Kayle (The Cooking Actress): ohmagoodness so good! I want a grill so badly! August 6, 2013 at 6:09pm Reply

  • Jessica@AKitchenAddiction: Love grilled pizza! Can’t wait to try your sauce because I definitely prefer my sauce thicker on a grilled pizza! August 6, 2013 at 6:26pm Reply

  • Mimi @ Culinary Couture: Okay this I HAVE to try. August 7, 2013 at 1:42am Reply

  • Shashi @ http://runninsrilankan.com: Great looking pizzas! August 7, 2013 at 9:35am Reply

  • Melanie @ Just Some Salt and Pepper: I’ve been wanting to grill pizzas for a while, but I am literally terrified of the gas grill. I just got an electric grill, so I can finally start. These look fabulous! August 8, 2013 at 8:17pm Reply

  • White Pizza with Sage, Prosciutto, and Garlic Oil | We Like Two Cook: […] started this pizza with our favorite crust as of right now (it deserves a blog post soon!). It has great flavor, it’s easy to make and easy to work […] January 10, 2014 at 4:01am Reply

  • Our Favorite Pizza Crust | We Like Two Cook: […] Recipe from Cooking Classy […] January 25, 2014 at 4:00am Reply

  • kara: can you freeze the dough for later use? April 30, 2014 at 8:44am Reply

    • Jaclyn: Yes definitely! April 30, 2014 at 10:03am Reply

  • Spinach Artichoke Pizza | Utterly Ruins: […] used half of this recipe┬áhere, I made the whole recipe then used half for this pizza and froze the other half after the first […] May 25, 2014 at 9:50am Reply

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