Grilling pizza may sound like a tricky feat. With some practice, it can be a great way to serve a delicious take on an old favorite.
Check with your local pizza places. Many of them will sell you pieces of chunks of their raw dough for a relatively low price. Call ahead because many pizza places will need some extra time to have dough available for sale. Keep the unused dough wrapped in plastic until you are ready to use it. When you are ready to use the dough, work it, stretch it and roll it out to get a thin, even base for your pizza. Put it on a cookie tray so you can easily transport it to your grill when the time is right. The sauce and toppings are up to you, but remember you are using a thin crust so your toppings cannot be overly heavy.
A gas grill with a temperature control is the best way to grill pizza. Charcoal can also work for those who can maintain decent temperature control. Make sure that the grates on your grill are clean and greased. Heat one side to high and one to low. Place your rolled out dough on the hot side. The dough will set on the bottom and bubble on the top. This should take only a few minutes. Once the bottom is set, flip the dough over onto the cooler side of the grill. Brush the edges of the dough with olive oil, add your sauce and your toppings, then layer with your cheese. Drizzle the top with olive oil and close the lid on your grill.
You’ll need to check the pizza frequently. Rotate the pizza with tongs if one part seems to be cooking faster than another. The cheese should be melting and the crust browning. When ready slide the pizza off of the grill onto a cookie sheet so you’ll be able to cut and serve.
Working with the grill will take some practice. Be sure to make your pizza an appropriate size for the grill you’re using. Guests typically love both the idea and the flavor of a grilled pizza.