There’s a reason that pizza is the perfect party food – it’s inexpensive, universally loved, minimally messy and even when made at home, it’s a quick meal.
In the spirit of summertime camaraderie, we’re putting a summer twist on the classic pizza party by bringing it outdoors and throwing it on the grill. Grilling pizza is the perfect way to get a crunchy, crisp, smoky crust without resorting to mediocre takeout or turning on the oven. It’s also completely customizable: make large pizzas to feed hungry crowds, or make individual pizzas for guaranteed approval.
● 1 ball pizza dough (about 1 pound), store-bought or homemade
● 1/2 to 1 cup tomato sauce, store-bought or homemade
● Il Villaggio Mozzarella or Mozzarella di Bufala
● Il Villaggio Parmesan Reggiano
● Olive oil
The top of the pizza doesn’t receive much heat, so be sure to use ingredients that are ready to eat (such as pepperoni or black olives) or that taste good raw (like green bell pepper).
● Smoked ham
● Pre-cooked chicken
● Bell Peppers
● Sun-dried tomatoes
● Red Onion
● Crushed Red Pepper
The best part about pizza is that practically everything tastes good on it, so let your imagination run wild.
● You preferred grill
● Grill brush
● Metal tongs
● Metal spatula
1. Heat your grill to approximately 550 – 600 degrees F. If you have a choice, set up your grill so the pizza is over direct heat.
2. Prepare your ingredients. Make sure that all of your ingredients are easily accessible and ready to go! Before you even turn your grill on, everything should be cut, shredded and unwrapped. Try setting them on a table that’s near the grill. Double check to make sure that your equipment is also on-hand.
3. Prepare your dough. Stretch the dough into a thin, even circle or rectangle so it cooks evenly.
4. Brush one side of the dough with olive oil; this is the side that will lay down on the grill.
5. Grill the first side of the pizza. Lay the dough on the grill (make sure the olive-oil side is down, or it will stick. Now brush the top of the dough with a thin layer of olive oil, too – you’ll be flipping it soon.
6. Let the dough cook for about 3 minutes, with the lid off, or for about 1 to 2 minutes with the lid on. Cooking times will vary, so use your tongs to lift up and check the dough from time to time. You want grill marks on it, but you don’t want the dough to be crispy yet; it should be just set.
7. Once the dough has set, flip it over using your spatula. It should flip easily.
8. Grab your toppings. It’s important to top the pizza quickly. Spread on a thin layer of sauce, then your cheese, and finally your toppings. Don’t overload your pizza or it won’t cook correctly.
9. Put the lid on and cook for 3 to 5 minutes. Try not to open the lid too soon – just use your sense of smell to make sure the pizza isn’t burning.
10. After a few minutes, remove the lid. The cheese should be melty and the crust should be crispy. Remember to let the pizza cool before cutting!
Though pizza is filling enough on its own, sometimes you need a good side to balance out the meal. We suggest our delicious Cheesy Garlic Bread or Hearty Italian Pasta Salad.