ISO: ISO your favorite ingredients for pizza on the grill.

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denice

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I absolutely love cooking pizza on the grill. We prep many different ingredients ahead of time. One of my favorites combinations is chicken, parmesan and pesto. We make small pizzas so we can have several different kinds.

Any suggestions

TIA

 
I use an infused olive oil, carmelized garlic.....

grilled veggie strips and some nice, fresh mozzarella slices.
Or.....pesto, chopped peeled tomatoes and cheese, like goat cheese or feta.
The key is to have everything ready, and not needing much cook time, since grilled pizza is ready in just a blink of the eye.
It's one of our favorite summer dinners.

 
Hey do all of you make the pizza dough from scratch? As much as I'm a baker, it's practically all

desserts - I have never tried a pizza.

 
I do make my pizza dough.....

and I use one recipe for oven pizza and a different one for grilled.
It's easy, and doesn't take much time...it mixes up im a few minutes, and rises while you prep the toppings, or during the day in the fridge if you mix in the AM to cook for dinner.

 
I have made from scratch after receiving a recipe marked" not

easy for non Italiens" from a dear friend! But he was right! I buy from publix, or a restaurant these days.

 
Simple but good

We first had this in New Bern, NC at a small pizza place downtown. Pesto, chicken, broccoli, pine nuts and fresh mozz. We've been making it on the grill since we switched coasts smileys/smile.gif

The other is real pizza. Tomatoes, basil and fresh mozz.

When we grill, we use homemade dough drizzled with olive oil and grilled on pre-heated tiles. After it cooks for a few minutes we add the toppings and let it finish up.

We've had friends say they'll never order in again after they get their first grilled pizza.

 
So you put the tile on your grill? What a pleasure to have your

friends enjoy it so much.
We put it straight on the grill. It is gas. Don't know if that makes a difference.

I can't wait to use fresh mozz.

 
We don't use tiles to grill pizza.....

just preheat the grill, brush or spray with oil, slap down the dough rounds and close the top....whistle a short tune, then open.
Flip over the dough, place toppings on (be quick about this) and close the top again. Whistle again....and remove the finished pizza to a platter.
Entire process, from first slap to done isn't more than 5 minutes.
Is there a quicker grilled dinner?

 
LOL- I just took four 20" pizzas out of the ovens for our constuction crew...

and sat down to see what was going on at FK- I didn't do them on the grill but often do when I make one pizza. I do make my own crust- whiz it up in the food processor and today I made two kinds of pizza. One was tomato sauce-based (yes, I make my own sauce) and had Italian sausage, onion, peppers, mushrooms, black olives and mozzerella/Parmesan. The other was BBQ chicken with onions, peppers, mushrooms and cheddar/jack cheeses.

We're having a concrete driveway poured today and these guys looked hungry. They are inhaling pizza as I type- all 12 of them. Fun!

 
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